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.
