Grilled Salmon Nicoise Salad
Grilled Salmon Nicoise Salad is a smokier version of the classic complete with grilled salmon, green beans, and potatoes! It’s drizzled with a whole grain mustard vinaigrette and is sure to satisfy!
My grill has been working overtime, can you tell? It hasn’t even really been that hot, but my love for grilling isn’t just because I don’t want the oven on. You know everything grilled tastes better because of the nice, smoky flavor, but I’ve also told you I’m lazy and I don’t like to wash many dishes. This Grilled Salmon Nicoise Salad pretty much solved that problem for me. 🙂
If you didn’t already know, I have a Salmon Niscoise Salad here on the blog already, but that recipe is older, and I wanted to do a grilled version. My other recipe requires roasting potatoes, broiling the salmon, boiling the eggs and green beans, and I just wanted to make life easier this time.
In my other post I mentioned how I first experienced a nicoise salad on a trip to Paris that I took with my husband. There’s nothing like enjoying one sitting outside a Parisian bistro, but since I can’t go to Paris every day, every time I see one on a menu I order it. The one I got in Paris had canned tuna, but I experienced a salmon nicoise at Nordstrom’s Cafe, which inspired me to come home and make my own. 🙂
There are a few components to this salad, because a classic nicoise always includes fish (normally tuna or even anchovies), haricot verts or green beans, boiled eggs, potatoes, black olives, and tomatoes. It’s the hot and cold elements that make a nicoise unique to me. We’ve got fresh, crisp romaine, plump cherry tomatoes, and salty olives, with smoky grilled salmon, fingerling potatoes, and green beans. Let’s not forget those nice boiled eggs to round things out, either, because it wouldn’t be the same without those.
The thing that makes the nicoise salad so special for me, however, is a nice, mustard-y vinaigrette. I made mine with big, bold mustard flavor by using whole grain mustard. The dressing almost stole the show — almost — especially since it was sweetened with my favorite: maple syrup. Let’s just say it was the icing on the nicoise. 🙂
You can make the dressing and boil the eggs in advance to make life easy, and the rest goes fast. You’re just grilling up the fingerlings, salmon and green beans, and assembling the salad.
If you haven’t experienced a nicoise before, I hope you love it as much as I do. It’s so hearty and satisfying, and is the perfect summer meal. Grab a nice glass of wine, kick back and enjoy your salad. It’s the next best thing to going to Paris. 🙂
- 3 tablespoons white balsamic vinegar (white wine or apple cider would work, too)
- 2 tablespoon whole grain mustard
- 2 tablespoon pure maple syrup (or sweetener of your choice)
- ½ cup extra virgin olive oil
- salt and pepper, to taste
- 1 tablespoon canola oil, for brushing the grill
- 2 tablespoons extra virgin olive oil
- 1 lb. salmon filets
- 8 ounces fingering potatoes, halved lengthwise
- 8 ounces green beans, trimmed
- 4 eggs
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved lengthwise
- ½ cup black olives, halved, such as kalamata, nicoise, or whatever you have on hand
- Place the vinegar, mustard, maple syrup, salt, and pepper, to taste, in a small bowl. Add the olive oil in a slow steady stream while whisking constantly. Taste and adjust the seasoning as necessary and set aside.
- Place the eggs in a saucepan and cover with water by 1". Place the lid on and bring to a boil over medium heat. Remove from heat and let stand 10 minutes for a softer yolk and 12 minutes for well done. Place in a colander and run cold water over them to stop the cooking, then peel and cut each egg into quarters lengthwise.
- Preheat the grill to medium and brush the grates with the canola oil for the salmon. Toss the green beans and fingerling potatoes in the olive oil and season with salt and pepper. Season the salmon with salt and pepper as well and set aside.
- Place the fingerling potatoes on the grill cut side down. Cook for 10 minutes or until nice charred, then turn. Cook another 5-10 minutes, or until softened. The skin will begin to wrinkle when they're done.
- Place the green beans on the grill in an even layer, and cook about 3 minutes per side, or until softened and nicely charred.
- Place the salmon over the oiled grates top side down, and grill for 4 minutes or until the fat begins to render. Turn gently and cook an additional 2-3 minutes, depending on the thickness of the filet.*
- While the grill is going, divide the chopped romaine, cherry tomatoes, and olives among 4 large plates. Divide the salmon into 4 portions and top each salad, then add the potatoes and green beans. Drizzle with the dressing, serve, and enjoy!
The cooking time of 20 minutes works if everything is going simultaneously. The best way is to get the eggs boiling and to make sure the potatoes are on the grill first. After the potatoes have cooked 10 minutes, place the green beans and salmon on as they take less time, then everything comes off around the same time.
The eggs and salad dressing may be made in advance to make the salad prep even quicker!
Recipe by Flavor the Moments.