Grilled Salmon Niçoise
- 10m Prep Time
- 12m Cook Time
- 20m Ready In
A grilled salmon Niçoise salad with fingerling potatoes, green beans, olives, capers, and tarragon dressing. Perfect for a summer meal.
Ingredients
- 1 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1 1/2 tbsp olive oil
- Kosher salt and pepper
- 2 tbsp Kalamata olives pitted, finely chopped
- 1/2 tbsp capers rinsed
- 2 tbsp fresh tarragon chopped
- 8 oz fingerling potatoes halved lengthwise
- 4 oz green beans
- 1 12-ounce center-cut salmon fillet (skin on), about 1 inch thick
- 0.5 head butter lettuce leaves separated
- 2 large hard-boiled eggs quartered
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 55.9 mg
- Iron: 1.91 mg
- Magnesium: 21.9 mg
- Phosphorus: 149 mg
- Potassium: 203 mg
- Zinc: 1.25 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1 1/2 tbsp olive oil
- Kosher salt and pepper
- 4 oz green beans
- 1 12-ounce center-cut salmon fillet (skin on), about 1 inch thick
Prepare
- 2 tbsp Kalamata olives, pitted, finely chopped
- Rinse 1/2 tbsp capers
- Chop 2 tbsp fresh tarragon
- 8 oz fingerling potatoes, halved lengthwise
- 0.5 head butter lettuce, leaves separated
- Quarter 2 large hard-boiled eggs
Let's Cook
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Step 1.
Heat a grill to medium-high.
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Step 2.
In a medium bowl, whisk together 1 tablespoon red wine vinegar, ½ teaspoon Dijon mustard, 1 tablespoon olive oil, and ⅛ teaspoon pepper. Add 2 tablespoons finely chopped Kalamata olives, ½ tablespoon rinsed capers, and 2 tablespoons chopped fresh tarragon; mix to combine. Set the dressing aside.
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Step 3.
In a separate medium bowl, toss 8 ounces halved fingerling potatoes and 4 ounces green beans with the remaining ½ tablespoon olive oil and ⅛ teaspoon each salt and pepper. Season a 12-ounce center-cut salmon fillet (skin on, about 1 inch thick) with ⅛ teaspoon each salt and pepper.
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Step 4.
Place the salmon on the grill, skin side down, and cook covered until opaque throughout, 10 to 12 minutes. While the salmon is grilling, add the potatoes to the grill and cook covered until tender, 5 to 6 minutes per side, then transfer to the bowl with the dressing and toss. Grill the green beans until lightly charred, turning occasionally, 2 to 3 minutes.
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Step 5.
Transfer the cooked salmon to a cutting board. Using a fork, flake the salmon into pieces, discarding the skin. Divide ½ head butter lettuce leaves, 2 quartered hard-boiled eggs, the dressed potatoes, green beans, and flaked salmon between two plates. Spoon any remaining dressing from the potato bowl over the top.