Grilled Salmon Niçoise Salad With Lemon Garlic Vinaigrette
The trick to a really good Nicoise salad is combining a variety of flavors and textures, from silky eggs and tangy olives to creamy potatoes and flaky salmon. This recipe delivers, and in record time thanks to our Creamy Garlic Sauce.
Lemon Garlic Vinaigrette
3 tablespoons olive oil
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons Armanino Creamy Garlic Sauce
1 teaspoon Dijon mustard
¼ teaspoon sugar
¼ teaspoon kosher salt
good pinch freshly ground black pepper
Salmon and Salad
4 skin-on salmon fillets (about 6 ounces each)
4 large eggs
½ lb baby red or Yukon gold potatoes
½ lb green beans, ends trimmed
2 medium ripe tomatoes
1 medium head butter lettuce or mixed salad greens (about 1 pound), washed and torn into bite sized pieces
⅓ cup pitted green and black olives, halved lengthwise
For the vinaigrette: place all the ingredients in a jar with a light lid and shake vigorously to combine. Taste and adjust the salt and pepper if needed. Can be made up to 3 days ahead and refrigerated until needed.
For the hard boiled eggs: place the eggs in a pot and cover with water. Bring to a boil, turn off the heat and let sit 10 minutes for hard cooked.
Remove the eggs from the pot (save the boiling water for the next step) and put in a bowl of ice water to fully cool. (Can be done several days ahead and refrigerated). Once cool, peel the eggs and cut into quarters. Set aside until needed.
For the potatoes: top off the boiling water if needed, add 1 teaspoon of salt and bring back to a boil.
Add the potatoes and boil for 10-12 minutes until tender.
Remove from the water and place on a plate to cool. If large, cut in half.
For the green beans: top off the boiling water if needed, bring to a boil and add the green beans.
Cook for 4-5 minutes until tender.
Remove from the pot and put in a bowl of cold ice water to cool quickly and retain the bright green color. Once fully cool, drain and place on a towel lined plate to dry.
Half the olives lengthwise if you have not already done so, wash and dry the lettuce and cut the tomatoes into quarters or bite sized pieces.
For the salmon: preheat a grill to high; at least 5 minutes for a gas grill. For a charcoal grill, heat the charcoal to very hot with an ash coating, then push the coals to one side of the grill.
When the grill is ready – you should be able to hold your hand one inch above the grill grates for only a second – lightly rub the clean grill grate with an oil soaked paper towel using a pair of tongs.
Lightly rub the salmon filets on all sides with olive oil and sprinkle the skinless side with a good pinch each of salt and pepper.
Place the salmon filets on the preheated grill skin side up (directly over the coals if charcoal), cover and let cook for 2-3 minutes, depending on the thick of the fillets. Do not move during cooking.
The salmon is ready to turn when you see grill marks and a small layer of opaque/cooked salmon on the grilled side. It should release easily. For a gas grill, reduce the heat to medium; for a charcoal grill, place the salmon on the cooler side opposite the coals. Carefully, with a metal spatula and tongs, turn the salmon, skin side down, on the grill.
Close the lid and cook for another 2-5 minutes, depending on the thickness of the salmon. The filets should be just opaque throughout when done. Remove the salmon from the grill.
Build the salad on 4 individual plates or one large family style platter: place the lettuce on the plate and drizzle with the lemon garlic vinaigrette. Place the grilled salmon in the center and surround with small piles of potatoes, green beans, tomato and hard-boiled egg.
Drizzle the lemon garlic vinaigrette over the salmon and vegetables and scatter the sliced olives on top.
Serve warm or room temperature.
Traditionally, a niçoise salad is made with tuna but any fish can be used for a personal variation. Grilling adds a nice flavor and is easy to do on a busy weeknight, especially if the eggs and vegetables are cooked ahead.
The eggs and vegetables can be cooked at least 1 day in advance and refrigerated. Serve cold or let come to room temperature.
While not traditional, feel free to fill out the salad with whatever you might like or have on hand – marinated peppers or artichoke hearts, small pickles, radishes, cucumber, etc.