Grilled Salmon Niçoise Salad Food
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!
GRILLED SALMON NIçOISE
An easy twist on the classic French salad Niçoise using fresh seared salmon and a luscious homemade dressing. Each serving provides 857kcal, 51g protein, 18g carbohydrate (of which 4g sugars), 64g fat (of which 11g saturates), 5g fibre and 2.1g salt.
Provided by Paul Rankin
Categories Main course
Yield Serves 4
Number Of Ingredients 22
Steps:
- Discard the skin of the salmon, and cut it into 4 equal steaks. Sprinkle each steak with salt and black pepper, pressing it firmly into the steaks with your hand. Coat lightly in oil, and refrigerate until ready to cook.
- Rub the yellow pepper with a little vegetable oil, and grill or roast until the skin is well blistered. Allow to cool, and then peel off the charred skin, remove the seeds, slice into 8 pieces, and place in a bowl. Cut the tomatoes into 6 wedges each, and slice the new potatoes if they seem very large.
- Combine all the vegetables, season lightly with salt and pepper, and toss with the olive oil, and parsley. Leave to come to room temperature.
- To make the dressing, combine all the dressing ingredients in a blender, and pulse until smooth and emulsified.
- To cook the salmon, heat a large grill pan, (preferably cast iron) over high heat until almost smoking. Add the salmon, and sear for 1-3 minutes on each side.
- To serve, divide the vegetables among the plates, and place a salmon steak in the centre of each. Surround with a generous drizzle of the dressing, and serve at once.
Nutrition Facts : Calories 857kcal, Carbohydrate 18g, Fat 64g, Fiber 5g, Protein 51g, SaturatedFat 11g, Sugar 4g
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.
GRILLED SALMON NICOISE SALAD
A hearty main course salad featuring grilled salmon, baby potatoes, green beans, eggs, olives, mixed greens, and basil vinaigrette.
Provided by Adapted from a mash-up of Fine Cooking - Grilling and Lund's & Byerly's Real Food Nicoise Salads
Number Of Ingredients 16
Steps:
- Put all ingredients in a salad shaker or a small jar with a tight-fitting lid and shake to combine.
- Boil green beans in salted water until crisp-tender, about 5-6 minutes. Scoop beans out of water (saving boiling water) and place in a strainer. Rinse with cold water until no longer hot, (to stop the cooking process.) Drain thoroughly. Place beans in a bowl, drizzle with some Basil Vinaigrette and toss lightly to coat.
- Add baby potatoes to the cooking water, return to boil, and cook about 10-12 minutes until tender when pierced with a knife. Drain, rinse with cold water, and then cut in half or in quarters depending on size. Place in bowl, drizzle with some Basil Vinaigrette, and toss lightly to coat. Season with salt and pepper.
- Season salmon with salt and pepper and grill, skin side down for 15-20 minutes, or until done (time will vary based on the thickness of the fillet.) Remove skin and cut into 6 portions.
- Arrange mixed greens, salmon, eggs, tomatoes, potatoes, green beans, and olives on individual plates. Drizzle with dressing and serve.
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 SALADE NICOISE
This salad requires some work, but the flavours make it well worth the effort. Drizzling the veggies with the dressing as they come off the grill makes the salad even more flavourful because the dressing gets absorbed. The salad can be eaten warmed or at room temperature
Provided by Abby Girl
Categories Salad Dressings
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Dressing: In a food processor, combine the ingredients for the dressing, adding the oil slowly until combined. Season with salt and pepper. (dressing can be made ahead of time and chilled).
- Grill the Salad: Preheat the grill. Lightly coat the potatoes, onion, tomatoes and beans with oil and sprinkle with salt.
- Lightly brush the tuna with oil and sprinkle with salt and pepper. Put the potatoes over medium low heat and cook until they are fork tender and roasted looking, turning occasionally to keep them from sticking, 30 to 35 minutes total.
- Put the onion, tomatoes and green beans on a medium high part of the grill. Grill the veggies until they are lightly charred and tender, moving the ingredients around so they don't overcook.
- The onions will cook in 10 - 15 minutes; the tomatoes in 5 - 8 minutes; the beans in 4 - 6 minutes.
- As the veggies come off the grill, transfer them to a tray and drizzle with the dressing, tossing lightly and cover with foil to keep warm.
- Grill the tuna over medium high heat until it is slightly pink in the centre, about 4 - 6 minutes per side, (depending on preference). Let cool for a few minutes and slice.
- Line four salad plates with the lettuce and arrange the grilled veggies and tuna on top. Garnish with anchovies, capers, eggs and olives.
- Drizzle with a little more dressing, sprinkle with basil and serve.
Nutrition Facts : Calories 875.4, Fat 40, SaturatedFat 7.1, Cholesterol 258, Sodium 455.4, Carbohydrate 85, Fiber 11.7, Sugar 8.8, Protein 45.7
GRILLED SALMON SALAD
This is a delicious salad for a summertime lunch or brunch. It came from The Barefoot Contessa cookbook.
Provided by SuzieQue
Categories Summer
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
- Cook the filets on a hot grill for about 5- 6 min.
- per side.
- They should still be rare in the middle.
- Cover with plastic wrap and chill for several hours until cold and firm.
- Remove from frig and remove any skin.
- Break filets up into small chunks and put into a bowl.
- If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
- Add the celery, onion, capers and dill.
- Mix the olive oil, vinegar salt and pepper and pour over salmon.
- Mix well and serve cold or at room temp.
Nutrition Facts : Calories 362.2, Fat 16.9, SaturatedFat 2.8, Cholesterol 104.6, Sodium 610, Carbohydrate 3, Fiber 1, Sugar 1.3, Protein 47.1
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