ecoPharmacist

Grilled Salmon Nicoise Salad

French inspired, Nicoise salad featuring heart healthy grilled salmon, with a fresh lemon vinaigrette. Add some easy, delicious sophistication to your meal!

Ingredients:

• 2  4 – 5 – ounces fresh (or frozen) skinless salmon fillets
• 8 tiny new potatoes
• 8 ounces fresh green beans, trimmed
• 1/4 teaspoon lemon-pepper seasoning
• Olive oil
• 6 cups torn mixed salad greens, with arugula
• 8 grape tomatoes or cherry tomatoes, halved
• sliced cucumber
• match stick carrots
• thinly sliced red onion
• 4 hard-cooked eggs, cut into wedges
• 1/4 cup nicoise olives, pitted, and/or other pitted olives
• 1 recipe Lemon Vinaigrette

Lemon Vinaigrette

Ingredients:

• 1/2 teaspoon finely shredded lemon peel
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

In a screw top jar, combine salt and black pepper, lemon peel, lemon juice, olive oil, minced garlic; cover and shake well.

Directions

• Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Set aside. Peel a strip around the center of each potato. In a covered large saucepan, cook potatoes in enough lightly salted boiling water to cover for 10 minutes. Add green beans. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until potatoes and beans are tender. Drain. Rinse with cold water to cool quickly; drain again. Set aside.

• Meanwhile, measure thickness of salmon fillets. Sprinkle salmon with lemon-pepper seasoning. Lightly coat both sides of salmon fillets with olive oil.

• For a charcoal grill, place salmon fillets on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling if fish is over 3/4 inch thick. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.) Cut salmon into serving-size pieces.

• Line six plates with salad greens. Arrange salmon, potatoes, green beans, tomatoes, cucumbers, carrots, onions, eggs, and olives on greens. Drizzle with Lemon Vinaigrette.