Author: Women’s Day Kitchen
Salmon Niçoise Salad
Flaky salmon and quartered hard-boiled eggs pack this light summer salad with serious protein.
- 2 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 3 tbsp. olive oil
- Kosher salt and pepper
- 1/4 c. pitted Kalamata olives finely chopped
- 1 tbsp. capers rinsed
- 1/4 c. Fresh Tarragon chopped
- 1 lb. fingerling potatoes halved lengthwise
- 8 oz. green beans
- 1 1 1/4- lb. center-cut salmon fillet skin on, about 1" thick
- 1 head butter lettuce leaves separated
- 4 large hard-boiled eggs quartered
Heat grill to medium-high.
In a large bowl, whisk together the vinegar, mustard, 2 tablespoon oil, and 1⁄4 teaspoon pepper. Add the olives, capers, and tarragon and mix to combine.
In a separate large bowl, toss the potatoes and green beans with remaining tablespoon oil and 1⁄4 teaspoon each salt and pepper. Season the salmon with 1⁄4 teaspoon each salt and pepper, and grill, skin side down, covered, until opaque throughout, 10 to 12 minutes; transfer to a cutting board.
While the salmon is grilling, add the potatoes to the grill and cook, covered, until tender, 5 to 6 minutes per side, then add to the bowl with the dressing and toss. Grill the green beans until lightly charred, turning occasionally, 2 to 3 minutes.
Using a fork, flake the salmon into pieces, discarding the skin. Divide the lettuce, eggs, potatoes, green beans, and salmon among the plates, spooning over any remaining dressing.
Yields: 4 Total Time: 0:20 PER SERVING: 568 Calories 34 Grams of Fat 6 Grams of Saturated Fat 274 Milligrams of Cholesterol 597 Milligrams of Sodium 39 Grams of Protein 27 Grams of Carbohydrates 5 Grams of Fiber