Salmon Niçoise Salad with Black Olive Vinaigrette

Salmon Niçoise Salad with Black Olive Vinaigrette
Salmon Niçoise Salad with Black Olive Vinaigrette
In this main-course riff on salade niçoise, the olives make a splash in the dressing while peppery arugula stands in for lettuce, grilled salmon for oil-packed tuna. Yet the beautiful contrasts of the original are still front and center: potatoes, green beans, tomatoes, and hard-boiled eggs.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
French Salad Egg Olive Potato Quick & Easy Backyard BBQ Dinner Lunch Salmon Green Bean Grill Grill/Barbecue Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon anchovy paste
  • 4 lemon wedges
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon finely chopped shallot
  • Carbohydrate 25 g(8%)
  • Cholesterol 153 mg(51%)
  • Fat 36 g(55%)
  • Fiber 5 g(22%)
  • Protein 36 g(72%)
  • Saturated Fat 7 g(35%)
  • Sodium 220 mg(9%)
  • Calories 566

Preparation Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure . Whisk together dressing ingredients in a bowl. Cover potatoes with water in a 4-quart 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 teaspoon salt and 1/4 teaspoon 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, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking. Halve potatoes while still warm and toss with 2 tablespoons 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. Cooks' note:Salmon can be cooked in an oiled hot grill pan (uncovered) or in a hot skillet with 1 tablespoon olive oil over medium-high heat.

Preparation Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure . Whisk together dressing ingredients in a bowl. Cover potatoes with water in a 4-quart 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 teaspoon salt and 1/4 teaspoon 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, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking. Halve potatoes while still warm and toss with 2 tablespoons 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. Cooks' note:Salmon can be cooked in an oiled hot grill pan (uncovered) or in a hot skillet with 1 tablespoon olive oil over medium-high heat.