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Salmon Nicoise Salad

Posted: July 22, 2009 2:34 p.m.
Updated: July 22, 2009 4:30 a.m.
Salmon Nicoise Salad Salmon Nicoise Salad
Salmon Nicoise Salad
Yield: 2 servings
    1     8-ounce salmon filet
    2     teaspoons olive oil
        Kosher salt and freshly ground
        pepper, to taste
    2     lemons
    6     small red new potatoes
    1     cup fresh green beans
    3     hard cooked eggs, peeled and sliced
    1     cup pecans
    1/3     cup Nicoise olives
    2     tablespoons capers
    1/2     cup cherry tomatoes
        Watercress for garnish
    1/4     cup red wine vinaigrette or
        blue cheese dressing

Prepare coals in barbeque (or gas) grill.

Brush salmon with olive oil and season with salt and black pepper. Cut lemons in half. Grill salmon, skin side down until just cooked through, 3 to 5 minutes. Place lemons on grill with salmon, cut side down and grill until beginning to brown. Remove lemons and salmon from grill and set aside.

Cut potatoes in half and steam until tender, about 15 minutes. Chill until ready to use. Steam green beans until just tender. Chill until ready to use.

To assemble salad, arrange lemons, potatoes, green beans, sliced eggs, and pecans. Add olives, capers and tomatoes around salmon. Serve with dressing of choice.


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