GRILLED SALMON NIçOISE SALAD
One of our favorite Summer Salad! Grilled Salmon Niçoise Salad with grilled asparagus and vibrant Mediterranean flavors of roasted red peppers, olives, artichokes, tomatoes with spicy arugula. This salad is a great weeknight dinner salad, is healthier, filling and need very less active prep/cook time. Salad Dressing takes 2 minutes to assemble. Grill salmon and asparagus on an indoor grilling pan and you have a protein-packed and delicious summer dinner ready in 30 minutes. Gluten Free, Dairy Free, Low Carb and Keto Diet Friendly.With such vibrant colors and zippy flavors, I also serve it as Antipasto Salad i.e. Salad before meal, the first Salad course of a three course meal.What you need for Grilled Salmon Niçoise SaladThere are three parts of this Salmon Niçoise Salad:Mustard Caper DressingGrilled Salmon and AsparagusAn array of Vibrant Mediterranean flavors of olives, artichokes, roasted red bell peppers, cherry tomatoes with pepperoncini, eggs and arugula.1. Mustard Caper DressingIngredients for Mustard and Capers (Niçoise) DressingHere's what you need for the dressing:Olive OilLemon JuiceCapersMustardGarlicOreganoWorcestershire Sauce or Anchovy Paste Salt and Black PepperDressing takes only 2 minutes to assemble. Here's what I do to make the dressing: In a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt.Whisk well to emulsify. Mix in chopped capers. Taste and adjust salt and lemon juice. Set aside.Spoon over the salad when ready to server.2. Grilled Salmon and AsparagusGrilling Salmon is not only quick, fish also cooks moist and perfectly flaky. In summers, I always prefer to cook food in grill pan or outdoor BBQ. A best way for us to escape the scorching summer of California! Plus nothing beats the flavor of grill on a hot summer evening. Right? Here is how I grill Salmon and Asparagus:I start by seasoning both; salmon fillet and trimmed asparagus. To prepare Salmon for Niçoise Salad, take salmon out on a wide plate. Wipe any liquid on salmon with clean paper towel. Coat salmon in olive oil, season with salt and black pepper. Prepare asparagus the same way.Wiping any liquid from salmon helps salmon get perfect char from grill, and also it will not stick/steam when grilled. Always make sure to start with a hot, pre heated grill. Place Salmon skin side down and place asparagus on the side. Since fish cooks fast and so does asparagus. It makes sense to use same grill pan to grill both, salmon and asparagus, side by side.Salmon is ready to flip when skin gets good grill marks (about 2-3 minutes on a hot grill). Asparagus also starts to change color to crisp green. When turning salmon skin side up, also toss/turn the asparagus so that all pieces pickup some char and flavor. Another 2-3 minutes and salmon is ready.Transfer salmon in a clean plate. Using two forks, gently flake/break salmon apart for serving in salad. Also, rough chop the grilled asparagus. Tip:To avoid salmon skin sticking on grill; always grill salmon on a preheated hot grill coated with a little coat of cooking oil. You can use cooking oil spray or brush.3. Mediterranean flavors for Nicoise SaladFew versions of traditional Niçoise Salad also has green beans and potatoes. However, I decided to pick asparagus oven green beans for two reasons;Love love asparagus. It's healthy, cooks quickly and taste amazing. When in season, I often substitute asparagus for beans.Due to quick cooking time, you one need one pan to cook both salmon and asparagus. Saves from the step of boiling water and blanching beans.Other than asparagus and potatoes (which I skipped), all ingredients are quintessential for a bold flavor Mediterranean salad. Here's what you need to make this salad:Arugula - Go for baby arugula. Baby Arugula is sweeter and tender which pairs well with tomatoes and salmon. Use pre-washed unless using arugula from your own garden (can't get fresher than that!) Pre-washed is quick to use. If washing yourself, please invest in a Salad Spinner. It saves ton of time and delicate leaves are never bruised. I have a basic manual spinner, nothing fancy, which I bought from Ikea for $10. I use it all the time for washing greens. In my opinion, its a best investment for salad lovers. Hard Boiled Eggs - Hard boiled eggs are good filling addition to salad. Of-course, also a usual suspect of Niçoise Salad. If making salad ahead of time then boil and peel eggs and keep refrigerated. Slice for salad just before serving.To hard boil eggs, put eggs in sauce pan and fill with cold water so that eggs are dipped in water. Boil rapidly for 12 minutes. For perfect hard boiled eggs, set aside in hot water for additional 10 minutes.Artichokes, Roasted Red Bell Peppers and Olives - The Three-flavor-bombs of Nicoise Salad as I like to call these. Use water packed artichokes for clean artichoke flavor. Oil packed are fine too. Only get rid of extra oil as sometimes it muddles with flavor of dressing or increase oil in the salad. Same goes with roasted red bell peppers and olives. In short, especially for salads, water or brine packed are better than oil packed.Cherry Tomatoes - Go for ripe sweet cherry or grape tomatoes. The fresh ripe seasonal tomatoes work perfect too.Tip:Make ahead this Salad by making the dressing; boil eggs, chop and pack other ingredients in a container. Salmon and asparagus are best when cooked fresh, up-to an hour or just before serving.4. AssemblyFor good presentation, assemble salad in layers on a large oval or round platter. For weeknights, you can go easy and serve any way you prefer. For Niçoise, I love to drizzle dressing on salad just before serving. Ingredients in this salad already pack a big punch of flavor. However, the tangy mustard-lemon Caper dressing brings out the flavor even more. You will love the combination of dressing with hard boiled eggs (pure yum!)That said, assembly is really easy! Here's how you assemble the Grilled Salmon Niçoise Salad:Start with a big platter that is narrow in depth.Layer arugula as base green.Keep warm ingredients together i.e. layer salmon, hard boiled sliced eggs and grilled asparagus as first three layers (three lines) of salad. Next, layer cherry tomatoes followed by olives, artichokes, and red bell peppers.Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side.Sounds easy, right? Always remember to use fresh and quality ingredients. This Salmon Salad is so easy to prep and looks like a million dollars. I bet anyone would want to dig-in, right away!Note:Grilled Salmon Salad is Gluten Free, Dairy Free, Keto Diet Friendly. Unlike regular Niçoise Salad with potatoes, Salmon Niçoise is also low in carbs and starch. Plus loads of veggies and Mediterranean flavors make it a perfectly healthy and filling dinner.Next trip to grocery store.. bring home some fresh salmon and asparagus. Try delicious Grilled Salmon Salad for dinner or wow your guests by serving as Antipasto Salad. (I know if you love Mediterranean flavors, the rest of ingredients are in your pantry, already!)Happy Cooking! Savita x
Provided by Savita
Categories Salad Brunch Dinner
Time 30m
Number Of Ingredients 18
Steps:
- Trim ends of asparagus. Season with 1 tablespoon of olive oil and generous pinch of salt and black pepper. Set aside.
- To prepare Salmon for Niçoise Salad, take salmon out on a wide plate. Wipe extra moisture with clean paper towel. Season fish with 1 tablespoon olive oil, and generous pinch of salt and black pepper on both sides.
- Preheat grill or indoor grill pan. Spray or brush with light coat of oil. Place Salmon skin side down and place asparagus on the side. Salmon is ready to flip when skin gets good grill marks (about 2-3 minutes on a hot grill). Flip Salmon, also toss the asparagus once so that all pieces pickup some char and flavor. (another 2-3 minutes.) Once cooked, take both out of grill. Reserve grilled asparagus on the side. Flake salmon gently using two forks.
- To prepare Niçoise Salad Dressing, in a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt. Whisk well to emulsify. Mix in chopped capers. Set aside.
- To assemble salad, on a large salad platter, layer baby arugula as base. On top layer flaked salmon, hard boiled sliced eggs, and grilled chopped asparagus, followed by rest of the salad ingredients i.e. halved cherry tomatoes, sliced olives, artichokes, and sliced roasted red bell peppers. Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side. Serve and enjoy!
NIçOISE SALAD PLATTER
A salad platter makes an easy and elegant meal - it's basically a party on a plate. Salmon Nicoise salad is a beautiful, flexible, and crowd-pleasing theme for a platter salad. Here's how to make it, with variations.
Provided by Carolyn Gratzer Cope
Categories Salads + Bowls
Time 45m
Number Of Ingredients 18
Steps:
- To grill: Preheat grill to high (about 400-500°F). Place the salmon skin-side down on a double layer of aluminum foil. Rub the flesh with the olive oil and sprinkle with the salt. Grill salmon until done to your liking, about 8-10 minutes for just barely opaque in the center, depending on thickness.
- To slow-roast: Preheat the oven to 275° F with a rack in the center. Place the salmon skin-side down on a rimmed baking sheet or baking dish. Rub the flesh with the olive oil and sprinkle with the salt. Roast for 15 to 25 minutes, depending on size and type, until flesh is just barely opaque in the center, and still quite soft.
- To cook the eggs, bring a small pot of water to a boil. Gently lower in the eggs (I like to use a spider strainer for gentle handling.) For jammy eggs, boil for seven minutes. For hard-cooked, boil for 12 minutes. When the timer dings, immediately remove eggs from pot and place them into a large bowl filled with ice water until cooled.
- To cook the potatoes, halve or quarter into bite sized pieces unless they're very small. Place into a medium pot and cover with cold, well-salted water. Bring to a boil, then lower heat and simmer briskly until tender, about 10 minutes. Drain.
- To cook the green beans, fill a shallow, lidded pan with a quarter inch of water and bring to a boil. Meanwhile, trim any coarse ends from the beans. Add trimmed beans to pan, cover, and steam until crisp-tender, about five minutes depending on thickness. Plunge cooked beans into the bowl of ice water.
- Place the shallot into a small mixing bowl.
- Pour in the vinegar and let it sit for five minutes.
- Whisk in the dijon, salt, and pepper.
- Add the olive oil in a steady stream, whisking to emulsify.
- Place the cooked salmon in the center a large oval-shaped platter with a little bit of a lip around the edge. The key to creating a look of abundance is to choose a platter that's just barely big enough to hold your ingredients. (That's why I prefer a platter with a lip, to help contain any overflow.)
- Layer on the green beans and salad greens. I like to create two to three sections of each ingredient, vaguely but not perfectly balanced across the platter from each other.
- Layer on the tomatoes. Here I've used cherry tomatoes and kept them on the vine. It looks pretty and couldn't be easier, but you can do whatever you like.
- Create a couple of slightly unruly piles of potatoes.
- Add the olives. I've placed them all in one section rather than balancing them across the platter. Small bits of asymmetry help to keep things from feeling too planned and orderly.
- Add the eggs and a few lemon wedges, squeezing some lemon directly onto the salmon.
- Keep layering and filling in gaps until you're happy with the result.
- Sprinkle the whole thing with flaky sea salt and some freshly ground black pepper.
- Place the dressing alongside the platter. You're ready to serve!
Nutrition Facts : Calories 509 calories, Carbohydrate 11.4 grams carbohydrates, Fat 34 grams fat, Fiber 3.2 grams fiber, Protein 43 grams protein
GRILLED SEAFOOD SALAD NICOISE
Steps:
- Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
- Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
- Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
- Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
- Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.
SALMON NICOISE SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool, then thinly slice.
- Meanwhile, put the green beans in a microwave-safe bowl and add a splash of water. Cover with plastic wrap and microwave until tender, 6 to 8 minutes. Drain and pat dry; set aside.
- Make the dressing: Whisk the yogurt, vinegar and olive oil in a medium bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the romaine with 1 tablespoon of the dressing in a large bowl.
- Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with the remaining dressing. Season with salt and pepper.
Nutrition Facts : Calories 446 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 46 milligrams, Sodium 342 milligrams, Carbohydrate 41 grams, Fiber 9 grams, Protein 31 grams
GRILLED TUNA SALADE NIçOISE
Grilled Tuna Salade Niçoise
Categories Salad Fish Leafy Green Potato Picnic Lunch Salad Dressing Tuna Summer Capers Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make dressing:
- Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
- Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
- Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
- Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.
SHEET-PAN ROASTED SALMON NIçOISE SALAD
Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner - fit for company and easy enough for a weeknight.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
- While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
- Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
- Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
- Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
- Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.
GRILLED SALMON SALAD NICOISE RECIPE - (4.3/5)
Provided by Valarie
Number Of Ingredients 18
Steps:
- 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.
GRILLED SALMON NIçOISE SALAD
Time 31m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Combine the first 6 ingredients in a bowl. Toss in the potato, beans, cucumber, tomato and olives. Cover and marinate in the refrigerator for 30 minutes. Preheat your grill to medium-high. Brush salmon with the 2 tsp. oil and season with salt and pepper. Lightly oil the grill. Grill the fish 3 minutes per side, or until just cooked through. Transfer to a plate. To serve, divide the lettuce between 2 plates, top with the marinated mixture, eggs and radishes and set a piece of grilled salmon on each. Note: To blanch the beans, cook them in boiling water for 2 minutes. Drain well, plunge into ice-cold water, and drain well again.
NICOISE SALAD WITH GRILLED TUNA
This is our family's favorite Nicoise salad. You can substitute canned tuna or grilled chicken for the grilled tuna. Change out the vegetables to suit your taste. The dressing is the best part - flavorful enough to stand up to the potatoes and tuna, without overwhelming the greens. I like to use a mix of lettuces in this salad - for flavor and appearance. Serving size is a generous plateful.
Provided by dianegrapegrower
Categories Tuna
Time 45m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
- Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
- Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
- Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
- Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.
GRILLED SEAFOOD SALAD NIçOISE
Categories Salad Leafy Green Olive Backyard BBQ Lunch Tuna Scallop Shrimp Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 16
Steps:
- Make the dressing:
- In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
- On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.
GRILLED TUNA SALAD NICOISE
Anyone having access to fresh tuna knows that canned stuff does not taste like tuna. This doesn't need to be chilled very long. Serve on greens, maybe a little chopped egg on top
Provided by chef blade
Categories Tuna
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together oil, liquids, and seasonings.
- In large bowl, pour over tomato, olives, beans, onion and potatoes.
- Refrigerate.
- Grill tuna steaks (preferably over charcoal) until just barely pink in the middle.
- Gently break up with fingers and lightly toss with veggies.
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- Thaw fish, if frozen; set aside. In a Dutch oven cook potatoes in enough boiling water to cover for 18 minutes. Add haricot verts; return to boiling. Cook about 3 minutes more or until potatoes are tender and beans are crisp-tender. Drain; immediately plunge potatoes and beans in a large bowl of ice water to cool quickly. Using a slotted spoon, remove slightly cooled potatoes from ice water. Quarter the potatoes; place in a large bowl. In a screw-top jar combine the 1/2 cup olive oil and the vinegar. Cover and shake well. Add half of the vinegar mixture to the potatoes; toss gently to coat. Set aside. Drain beans; set aside.
- Meanwhile, in a small bowl combine rosemary, the 1 tablespoon olive oil, the garlic, salt, and lemon-pepper seasoning. Rinse fish; pat dry with paper towels. Spread rosemary mixture on skinless side of fillets.
- For a charcoal grill, grill fish fillets, skin sides down, on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork. Do not turn during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish fillets, skin sides down, on greased grill rack over heat. Cover and grill as directed.)
- Add salad greens to the potato mixture; toss gently to coat. Arrange on a large platter. Top with beans, tomatoes, sweet peppers, eggs, and olives. Using a thin metal spatula, lift the salmon meat off the skin. Place salmon on salad. Drizzle with remaining vinegar mixture.
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