Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 lb green beans, trimmed
- 4 large eggs
- 1 lb baby potatoes, halved
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/4 cup capers
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. Season salmon fillets with salt and pepper. Grill salmon for 4-5 minutes per side or until cooked through. Set aside.
3. In a large pot of boiling salted water, blanch green beans for 2-3 minutes or until tender-crisp. Drain and rinse with cold water. Set aside.
4. In the same pot of boiling salted water, cook eggs for 8-10 minutes or until hard-boiled. Drain and rinse with cold water. Peel and slice into quarters. Set aside.
5. In a large bowl, combine cooked green beans, baby potatoes, cherry tomatoes, red onion, Kalamata olives, capers, parsley, basil, and chives.
6. In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper. Pour dressing over salad and toss to combine.
7. Divide salad among four plates. Top each plate with a grilled salmon fillet and egg quarters.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 38g
Carbohydrates: 28g
Protein: 34g
Sodium: 730mg
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Instead of salmon, use grilled tuna or chicken.
- Instead of green beans, use asparagus or sugar snap peas.
- Instead of baby potatoes, use fingerling potatoes or Yukon gold potatoes.
- Instead of Kalamata olives, use black olives.
- Instead of red wine vinegar, use balsamic vinegar.
Variations:
- Add grilled bell peppers or artichoke hearts to the salad.
- Use a different type of fish, such as halibut or swordfish.
- Add crumbled feta cheese or goat cheese to the salad.
Tips and tricks:
- Make sure to season the salmon fillets well with salt and pepper before grilling.
- To save time, blanch the green beans and cook the eggs ahead of time and store in the refrigerator until ready to use.
- Use a mix of fresh herbs for the salad dressing for added flavor.
Storage instructions:
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat leftover salmon in the microwave or oven until heated through.
Presentation ideas:
Arrange the salad on a large platter and top with grilled salmon fillets and egg quarters.
Garnishes:
Garnish with extra chopped fresh herbs and lemon wedges.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with crusty bread or a side of roasted vegetables.
Troubleshooting advice:
- If the salmon fillets are sticking to the grill pan or outdoor grill, make sure the surface is well-oiled before grilling.
- If the green beans are overcooked, they will become mushy. Make sure to blanch them for only 2-3 minutes.
Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are fully cooked.
- Store leftover salad in the refrigerator within 2 hours of cooking.
Food history:
Salade Niçoise is a traditional French salad originating from the city of Nice. It typically includes tuna, tomatoes, hard-boiled eggs, and olives, and is dressed with a vinaigrette.
Flavor profiles:
This salad is fresh and vibrant, with a mix of salty and tangy flavors from the olives, capers, and red wine vinegar. The grilled salmon adds a smoky and savory flavor to the dish.
Serving suggestions:
Serve this salad as a light and healthy lunch or dinner option.
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Region: French