Salmon Nicoise Salad
Ingredients
| 8 small red potatoes, cut into wedges, about 1 lb | ||
| 2 cups green beans, trimmed and cooked | ||
| 1 lb wild salmon filet | ||
| 1 (10 oz) package of mixed salad greens | ||
| 1/2 cup pitted ripe olives | ||
| 1/2 cup red onion, thinly sliced | ||
| kosher salt and black pepper to taste | ||
| lemon wedges | ||
| 1/2 cup extra virgin olive oil | ||
| 1/4 cup champagne vinegar | ||
| 1 tsp sugar | ||
| 1 tbs Dijon mustard | ||
| 2 garlic cloves, minced |
- Cook green beans in boiling water for about 4 minutes, drain and cool.
- Add potatoes to boiling water and cook for 8-10 minutes, until fork tender. Drain, cool, then cut into wedges.
- Refrigerate potatoes and green beans for at least 30 minutes to 1 hour, covered.
- Season salmon with salt and pepper
- Grill salmon on a gas or charcoal grill, skin side down for 4-6 minutes.
- Cover grill and cook for about 10 minutes or until the fish flakes easily with a fork.
- Remove skin from fish, then break into large pieces.
- To serve, arrange salad greens on individual plates.
- Arrange cooked potatoes, green beans, salmon, olives, onion and lemon wedges on salad greens.
- In a small bowl, combine all vinaigrette ingredients, blend well, then drizzle over salad.
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