Nicoise Salad With Grilled Salmon And Caper Dressing
Published on May 17, 2024 by Jennifer Efremov
Nicoise Salad With Grilled Salmon And Caper Dressing
Nicoise salad with grilled salmon is a vibrant and nutritious dish with a classic flair. This salad is a perfect combination of salmon, mixed greens, potatoes, vegetables, hard-boiled eggs, and olives. Dizzled with a caper dressing that will deliver a tangy but flavorful complement to the Nicoise salad. Arranging this salad on a platter gives each ingredient a visually appealing look, and is perfect for a holiday, spring, or summer meal.
Ingredients
For The Grilled Salmon
- 2 6-ounce Salmon Filet
- 2 tbsp Olive Oil
For The Salad
- 1 Small bag Baby Potaoes, sliced in Half
- 5 Cups Mixed Green Salad
- 3 Hard Boiled Eggs, sliced
- 1 Bunch Radish, sliced
- 1 pint Cherry Tomatoes
- 1 Package Portabella Mushrooms, sliced
- 1 Package Fresh Green Beans
- 1/2 Red Onion
- 1/4 Cup Kalamata Olives
- Salt and Pepper to Taste
For The Caper Dressing
- 1 tbsp Shallot , chopped
- 2 tbsp Lemon, squeezed
- 2 tbsp Capers, finely chopped
- 1 tbsp Dijon Mustard
- 1/4 Cup Olive Oil
- 1 Garlic Clove, minced
Instructions
- Preheat the Grill to High Heat.
- Next, boil the baby potatoes whole and add salt to the water. Cook them until done about 15 minutes or until you can pierce them with a fork.
- Place the on a sheet of aluminum foil with 2 tbsp olive oil, lay the salmon skin side down, and season with salt and pepper. Turn the grill to medium heat and cook for 17 minutes.
- Take the small cooking pot and fill halfway with water. Boil and then place the green beans in for only 3 minutes. Once they are done, drain and run cold water over the green beans. You want to blanch the green beans and they should be crunchy.
- Then saute in a small pan the mushrooms with olive oil, salt, and pepper to taste.
- For the caper salad dressing, add all the ingredients but the olive oil in a bowl. Then slowly whisk the olive oil and mix well. Then pour the dressing into a small jar and set aside.
- Next, slice the red onion, radishes, cherry tomatoes, and baby potatoes.
- Finally, arrange the salad on a large plate by laying the mixed greens, then arrange the red onion, green beans, baby potatoes, radish, mushrooms, olives, hard-boiled egg, and cherry tomatoes.
- Pour the caper salad dressing on top of the salmon and serve.
Equipment
- 1 Large Cooking Pot
- 1 Small Cooking Pot
- 1 Small Saute Pan
- 1 Sheet of aluminum foil
Notes
If you prefer, mix the caper salad dressing in a blender if you want a smoother taste.
Myrl Halvorson
Great article! I really appreciate the clear and detailed insights you’ve provided on this topic. It’s always refreshing to read content that breaks things down so well, making it easy for readers to grasp even complex ideas. I also found the practical tips you’ve shared to be very helpful. Looking forward to more informative posts like this! Keep up the good work!
Thank you I am just getting started on this website and more recipes to come.