Grilled Salmon Salade Niçoise
More From Oxmoor House
Other: 10 Minutes
Amount per serving
- Calories: 353
- Fat: 15.2g
- Saturated fat: 3.2g
- Protein: 29g
- Carbohydrate: 25.3g
- Cholesterol: 128mg
- Iron: 2.1mg
- Sodium: 665mg
- Calories from fat: 39%
- Fiber: 4.1g
- Calcium: 69mg
- 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
- 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.
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