Salmon Nicoise Salad with Black Olive Vinaigrette

Dressing
10 pitted Kalamata olives, finely chopped
1 Tbsp finely chopped shallot
1 tsp finely chopped garlic
1 tsp anchovy paste
3 Tbsp red-wine vinegar
1/4 cup olive oil
2 Tbsp finely chopped basil

Salad
3/4 lb small Yukon Gold potatoes
1 (1 1/4 lb) piece salmon fillet (preferably center-cut; about 1 inch thick) with skin
3/4 lb green be3ans, trimmed
1 cup cherry tomatoes, halved
4 cups arugula
2 large hard-boiled eggs, cut into quarters
Handful of small basil leaves
4 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.