48. Grilled Salmon Niçoise

Niçoise salad originates from the south of France, and is typically composed of leftover seafood, potatoes, green beans, boiled eggs, etc., on a simple bed of greens with tomatoes and olives.  Ah, the French.  

I didn’t happen to have all of those foods “leftover” in my fridge, but I did enjoy making this healthy summer lunch salad and sharing it with my niece, Jill.  

Ingredients

2 wild salmon filets

1 1/2 cup watercress

2 Tbsp fresh flat leaf parsley, roughly chopped

2 Tbsp fresh basil, roughly chopped

1 cup haricots verts (fresh French baby green beans), lightly steamed

2 boiled eggs, cut into wedges

2 small tomatoes, cut into wedges

1/4 cup nicoise or kalamata olives

2 baby dutch potatoes, cut into bite-sized pieces

Dressing

2 Tbsp olive oil

1 Tbsp white wine or champagne vinegar

1 tsp dijon mustard

1 garlic clove, minced

pinch salt and pepper

Season (salt and pepper) and grill the salmon.  Preheat your grill, then brush with oil (use an oil that can stand high heat--not olive oil).  Place filets skin-side down on hot grill.  10 minutes on a preheated grill should be good, depending on thickness.  Remove from grill and set aside to cool.

Boil potatoes to fork tender.  If you haven’t already done it, boil your eggs.  Steam the green beans to al dente.  Let everything cool a bit.

Assemble the salads.  Divide the ingredients between two plates, and arrange however you like.  Pull the cooled salmon apart (throw out the skin) and place on top.  Drizzle with dressing, sprinkle with sea salt and freshly ground pepper and serve immediately.

Serves 2