Imagine a dish that's not just a meal, but a sensory journey through the vibrant coastal flavors of the French Riviera. Our Grilled Salmon Nicoise Salad is more than just a recipe—it's a perfect harmony of succulent grilled salmon, crisp vegetables, and a zesty vinaigrette that will transport your taste buds to the sunny Mediterranean coastline. Whether you're a seafood lover, a health-conscious foodie, or simply someone who appreciates a restaurant-quality meal at home, this recipe promises to elevate your dining experience with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup green beans, trimmed
- 2 hard-boiled eggs, quartered
- 1/4 cup black olives
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Rinse the salmon fillets under cold water and pat them dry with a paper towel. Season both sides with salt and pepper to taste.
- Preheat your grill or grill pan over medium-high heat. If using an outdoor grill, ensure it is clean and lightly oiled to prevent sticking.
- While the grill is heating, bring a small pot of water to a boil. Add the trimmed green beans and blanch them for about 3-4 minutes until they are bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
- In a small bowl, whisk together the olive oil, Dijon mustard, salt, and pepper to create a simple vinaigrette. Adjust the seasoning to taste.
- Once the grill is hot, place the salmon fillets skin-side down on the grill. Grill for about 4-5 minutes, then carefully flip them over and grill for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the grill and let rest for a few minutes.
- While the salmon is resting, prepare the salad. In a large bowl, combine the mixed greens, halved cherry tomatoes, blanched green beans, quartered hard-boiled eggs, and black olives.
- Drizzle the vinaigrette over the salad and toss gently to combine all the ingredients evenly.
- To serve, divide the salad mixture between two plates. Top each salad with a grilled salmon fillet. Optionally, you can drizzle a little more vinaigrette over the salmon for added flavor.
- Enjoy your Grilled Salmon Nicoise Salad while it's fresh!
Tips
- Choose Fresh Salmon: Select wild-caught salmon with firm, bright flesh for the best flavor and texture.
- Grill Temperature Matters: Ensure your grill or grill pan is at medium-high heat to achieve perfect grill marks and prevent overcooking.
- Salmon Doneness: Cook salmon until it reaches an internal temperature of 145°F and flakes easily with a fork.
- Ice Bath Trick: Blanching green beans in an ice bath after boiling helps maintain their bright color and crisp texture.
- Vinaigrette Prep: Make the vinaigrette ahead of time and let it sit for 15-20 minutes to allow flavors to meld together.
- Egg Perfection: For perfectly hard-boiled eggs, start with room temperature eggs and cook for exactly 9-10 minutes.
- Presentation is Key: Arrange the salad components carefully for an Instagram-worthy dish that looks as good as it tastes.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 10g
Protein: 35g
Fat: 32g
Saturated Fat: 6g
Cholesterol: 220mg
