Salmon Nicoise Salad

by Courtney Rappe

Salmon Nicoise Salad

This beautiful salad is a spin on the classic tuna Nicoise salad.  It is a perfect meal to prepare using leftover planked salmon.


Prep Time:  20 minutes
Cook Time: 
30 minutes
Yields: 
4 servings

Dressing:
3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
1½ tablespoons Dijon mustard
½ cup olive oil

Salmon:
1½ pounds fresh salmon filet
1 Fire & Flavor Cedar Grilling Plank, soaked

Salad:
¾ pound small, Yukon gold potatoes
8 ounces thin green beans or haricot verts
4 eggs
1 cup cherry tomatoes, halved or quartered
½ cup baby nicoise olives
2 tablespoons capers, drained
5 cups assorted mixed greens

FIRST  To prepare dressing, combine vinegar, shallots, and mustard.  Season with salt and freshly ground pepper and whisk in olive oil; set aside.  Preheat grill to medium-low heat, about 350°F.  Sprinkle salmon with salt and freshly ground black pepper.  Place plank on grill, close lid, and heat for 3 minutes.  Using tongs, flip plank; place salmon on heated plank, close lid and cook until medium, about 10-15 minutes, depending on thickness of fish.  Remove from grill and set aside.

NEXT  While salmon is cooking, place potatoes in a medium saucepan and cover with cold water and season with salt.  Bring to a simmer and cook until fork tender, about 5 minutes.  Remove from pan and toss with 2 tablespoons dressing; set aside.  Blanch green beans by plunging them in simmering water for 2 to 4 minutes then drain and transfer to a bowl of ice water to stop the cooking.  Drain and set aside.  Place eggs in a medium saucepan, cover with cold water and heat to a simmer over medium-high heat.  When water begins to simmer, cover with lid, remove from heat and let sit for 8 minutes.  Remove eggs and run under cold water to cool; peel under cold water and cut into quarters or halves.

LAST  Arrange greens on 4 large plates or one serving platter.  Top with potatoes, green beans, eggs, tomatoes, olives and capers.  Flake salmon on top and drizzle with desired amount of dressing.


This entry was posted in Seafood

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