Grilled Salmon Niçoise
 
 
Grilled Salmon Niçoise Serves 4
by:
Serves: 4
Ingredients
  • 1 large garlic clove or shallot, minced
  • 2 tablespoons each: fresh lemon juice and Dijon mustard
  • 1 tablespoon rice wine vinegar
  • Salt and ground black pepper
  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • 1½ pounds salmon fillet, cut into 4 pieces
  • 4 medium boiling potatoes (about 1 pound), sliced thick
  • 4 plum tomatoes, halved lengthwise
  • 1 pound green beans, trimmed
  • 4 boiled eggs, peeled and quartered
  • 16 piquant black olives, such as Kalamata
Instructions
  1. Whisk garlic, lemon juice, mustard, vinegar, and a sprinkling of salt and pepper in a small bowl or 2-cup liquid measuring cup. Slowly whisk in ½ cup of the oil, first in droplets then in a steady stream to make thick vinaigrette. Coat salmon with ¼ cup of the vinaigrette; set remaining vinaigrette aside.
  2. Keeping potatoes, tomatoes, and green beans separate, toss each with remaining 2 tablespoons of oil and a sprinkling of salt and pepper. Place green beans on a large wire rack (preferably one with grates running both directions). Heat gas grill, igniting all burners on high for at least 10 minutes, or build a hot charcoal fire. Clean grate with a wire brush, then lubricate generously with an oil-soaked rag.
  3. On hot grill rack place potatoes, tomatoes (cut side up), salmon (skin side up), and green beans. (If using a wire rack with grates running only one direction, make sure to set rack grates opposite the direction of the grill grate to prevent beans from falling through). Cover and grill, stirring green beans at the 5 minute mark. When green beans are spotty brown and tender-crisp (about 7-minutes) remove them and turn potatoes and salmon. Continue to cook until potatoes and salmon are cooked through and tomatoes are soft (they do not need turning), about another 3 minutes. Divide salmon, green beans, potatoes, and tomatoes among 4 plates; garnish with with eggs and olives.
  4. Drizzle with vinaigrette and serve warm or at room temperature.
Notes
Good news here: there’s enough leftover vinaigrette from Grilled Salmon Niçoise for salad on another day.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/grilled-salmon-nicoise/