1(904)362-3629 [email protected]

This Grilled Salmon Niçoise Is Perfect for Summertime Entertaining

For more of Alison’s crowd-pleasing recipes, check out her Chilled Cucumber Avocado Soup.

Grilled Salmon Niçoise With Turmeric Vinaigrette
Servings4 servings
Prep Time20 minutes
Cook Time15 minutes

Ingredients

Instructions
  1. Place salmon in a shallow dish. In a bowl, whisk together oil, vinegar, garlic, Dijon mustard, turmeric, salt and pepper; pour 2 tbsp (30 mL) over salmon, turning to coat, and set aside remaining vinaigrette. Marinate for 5 to 10 minutes.

  2. Preheat grill over medium-high heat. Place salmon, skin side down, on greased grill; close lid and grill, turning once, until opaque in centre and fish flakes easily when tested, about 10 minutes per 1-inch (2.5 cm) thickness. (If not serving right away, let cool, cover and refrigerate for up to 2 days.)

  3. In a saucepan of boiling salted water, cook potatoes until tender, 10 to 12 minutes. Using a slotted spoon, transfer to cutting board; cut potatoes in half. Meanwhile, return water to a boil; cook green beans until tender-crisp, about 3 minutes. Drain; transfer to a bowl of ice water to cool. Drain well. Place in a large bowl, along with cooked potatoes. (If not serving right away, cover and refrigerate for up to 2 days.) Add half of the remaining vinaigrette, stirring to coat.

  4. To serve, divide potato and green bean mixture among plates. Scatter or top with tomatoes, basil, olives and eggs. Break or flake salmon into large pieces and place on top; drizzle with remaining vinaigrette.

Recipe Notes

Nutrients per servings: 491 calories, 30 g protein, 29 g fat (5 g saturated fat), 55 g carbohydrates
(4 g sugar), 4g fibre, 266 mg cholesterol, 581 mg sodium.

Tip: Salmon can be replaced with trout fillets, if preferred, and for an added brain food boost, sprinkle salads with toasted pumpkin seeds.

The post This Grilled Salmon Niçoise Is Perfect for Summertime Entertaining appeared first on Best Health Magazine Canada.

Site Link