Salmon Nicoise Salad


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.




45 min


6 min


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