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Grilled Salmon Salad Nicoise

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Make the perfect healthy dinner any night of the week! Grilled Salmon Salad Nicoise is the perfect way to eat your veggies without sacrificing flavor.

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Rate this recipe 4.3/5 (6 Votes)

Ingredients

  • LEMON VINAIGRETTE:
  • 2 (4 to 5-ounces) fresh or frozen skinless salmon fillets
  • 8 tiny new potatoes
  • 8 ounces fresh green beans, trimmed
  • 1/4 teaspoon lemon-pepper seasoning
  • Nonstick cooking spray
  • 6 cups torn mixed salad greens
  • 8 grape tomatoes or cherry tomatoes, halved
  • 1/2 cup snipped fresh chives
  • 4 hard-cooked eggs, cut into wedges
  • 1/4 cup Nicoise olives, pitted, and/or other pitted olives
  • Lemon vinaigrette
  • 1/2 teaspoon finely shredded lemon peel
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Set aside. Peel a strip around the center of each potato. In a covered large saucepan, cook potatoes in enough lightly salted boiling water to cover for 10 minutes. Add green beans. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until potatoes and beans are tender. Drain. Rinse with cold water to cool quickly; drain again. Set aside.

Meanwhile, measure thickness of salmon fillets. Sprinkle salmon with lemon-pepper seasoning. Lightly coat both sides of salmon fillets with cooking spray.

For a charcoal grill, place salmon fillets on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling if fish is over 3/4 inch thick. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.) Cut salmon into serving-size pieces.

Line six plates with salad greens. Arrange salmon, potatoes, green beans, tomatoes, chives, eggs, and olives on greens. Drizzle with Lemon Vinaigrette.

LEMON VINAIGRETTE:
In a screw-top jar, combine lemon peel, lemon juice, olive oil, garlic, salt, and pepper. Cover and shake well.

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