Salmon Nicoise Salad with Black Olive Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Dressing10 pitted Kalamata olives, finely chopped1 Tbsp finely chopped shallot1 tsp finely chopped garlic1 tsp anchovy paste3 Tbsp red-wine vinegar1/4 cup olive oil2 Tbsp finely chopped basilSalad3/4 lb small Yukon Gold potatoes1 (1 1/4 lb) piece salmon fillet (preferably center-cut; about 1 inch thick) with skin3/4 lb green be3ans, trimmed1 cup cherry tomatoes, halved4 cups arugula2 large hard-boiled eggs, cut into quartersHandful of small basil leaves4 lemon wedges
Prepare a gas grill for direct-heat cooking over medium heat
Whisk together dressing ingredients in a bowl.
Cover potatoes with water in a 4-qt pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
While potatoes cook, season salmon with 1/2 tsp salt and 1/4 tsp pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, about 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
Halve potatoes while still warm and toss with 2 Tbsp of dressing.
Toss green beans, cherry tomatoes and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.
Note: salmon can be cooked in an oiled hot grill pan (uncovered) or in a hot skillet with 1 Tbsp olive oil over medium high heat.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Whisk together dressing ingredients in a bowl.
Cover potatoes with water in a 4-qt pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
While potatoes cook, season salmon with 1/2 tsp salt and 1/4 tsp pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, about 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
Halve potatoes while still warm and toss with 2 Tbsp of dressing.
Toss green beans, cherry tomatoes and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.
Note: salmon can be cooked in an oiled hot grill pan (uncovered) or in a hot skillet with 1 Tbsp olive oil over medium high heat.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 539.3
- Total Fat: 29.6 g
- Cholesterol: 211.1 mg
- Sodium: 288.8 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 6.0 g
- Protein: 43.7 g
Member Reviews