Grilled Salmon Niçoise

Let's Cook

1. Step 1.

   Heat a grill to medium-high.

2. 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.

3. 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.

4. 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.

5. 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.