Grilled Salmon Salade Niçoise

Grilled Salmon Salade Niçoise Recipe
Oxmoor House
Classic salade Niçoise features tuna alongside potato, green beans, tomato, and olives. Here we've used heart-healthy salmon.

Yield:

6 servings (serving size: 2 cups salad mixture, 3 ounces fish, and 2 egg wedges)

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 35 Minutes
Other: 10 Minutes

Nutritional Information

Calories 353
Fat 15.2 g
Satfat 3.2 g
Protein 29 g
Carbohydrate 25.3 g
Cholesterol 128 mg
Iron 2.1 mg
Sodium 665 mg
Caloriesfromfat 39 %
Fiber 4.1 g
Calcium 69 mg

Ingredients

3 tablespoons stone-ground mustard
3 tablespoons white wine vinegar
2 tablespoons honey
4 teaspoons olive oil, divided
1/8 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon black pepper
4 (6-ounce) salmon fillets
1 pound small red potatoes, quartered
2 large eggs
1/2 pound green beans, trimmed
Cooking spray
4 cups fresh baby spinach
1/4 cup niçoise or pitted kalamata olives, halved
1 large tomato, cut into wedges (about 2 cups)
1/2 red onion, thinly sliced

Preparation

Combine mustard, vinegar, honey, 1 teaspoon oil, and 1/8 teaspoon salt in a small bowl; stir with a whisk. Set aside.

. Combine remaining 1 tablespoon olive oil, lemon juice, kosher salt, and pepper in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 10 minutes.

. While fish marinates, place potato and whole eggs in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove eggs and plunge into cold water. Cook potato 5 minutes; add green beans. Simmer 5 minutes or until vegetables are tender. Remove potato and beans, and plunge into cold water; drain. Peel eggs, and slice each into 6 wedges; set aside.

. Prepare grill.

. Place fish, skin sides down, on grill rack coated with cooking spray, and grill, covered, 10 to 12 minutes or until fish flakes easily when tested with a fork. Remove skin from fish, and cut fish into chunks.

. Combine spinach, olives, tomato, and onion in a large bowl; add vinaigrette, potato, and beans, and toss to combine. Arrange salad evenly on plates, and top evenly with fish and eggs.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection

January 2008
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