Grilled Salmon Nicoise Salad
I love a good salad.
Honestly though? I really love a salad that is all pimped out with STUFF. Cheese, olives, croutons. When I was little, I would skip the pizza at the pizza parlor and go for the salad bar. My childhood salad was this: iceberg lettuce (2 pieces), green peas, black olives, shredded cheddar, ranch dressing and croutons.
SO HEALTHY. I thought, at least.
As an adult, I know that I can’t use salads as a vechile for inhaling cheese and dressing. But part of me still yearns for a salad with a ton of stuff in it – and this grilled salmon nicoise salad is just that – but it’s GOOD for you.
The nicoise salad originated in France, and is traditionally made with canned tuna and anchovies. Personally, I’m not an anchovy girl. But I do love salmon. I am a fisherman’s daughter, after all. (May I also suggest you use wild caught salmon for this recipe? Fisherfamilies thank you!)
Enjoy this salad on a hot summer night! Everything besides the salmon can be prepared well in advance – even the night before. Then all you have to do is grill the salmon, whip up the dressing and assemble. Easy, delicious and elegant.
Gather
Step by step
- Heat your grill. Get it screaming hot.
- While the grill is heating, make your dressing by whisking all the ingredients together. Set aside.
- Bring a pot of water to a boil and quickly steam your green beans for about three minutes. You could also do this in the microwave. Don't overcook! Mushy green beans are grody! Shock with cold water to halt cooking.
- Lightly drizzle salmon with olive oil on both sides and season with a little salt and pepper.
- Place fish on the grill skin side down. DO NOT TOUCH for about 4 minutes. The fish should release easily from the grill.
- When the fish releases easily, carefully flip the fish and let grill for a few more minutes, just for the grill marks. Don't overcook your salmon! You can leave salmon medium rare in the middle even. The longer you cook it, the fishier it tastes. True story.
- Remove salmon from the grill.
- Slice each boiled potato into eight chunks.
- Peel your hardboiled eggs and slice in half.
- Divide arugula between four plates and top with potatoes, tomatoes, beans, eggs and olives. Rest the salmon on top and drizzle with dressing. Serve with lemon wedges.
Nutrition
WW PP 11; Calories 423; Total Fat 21.8g; Saturated Fat 4.1g; Cholesterol 135mg; Sodium 376mg; Total Carbohydrates 32.4g; Dietary Fiber 7.7g; Sugars 5.4g; Protein 27.7g
If you'd like to lower the calorie count even further, consider using egg whites only, but use one egg white per salad instead of one half of a whole egg. Remember, while the calorie count seems high, this is a complete meal. Carbohydrate, protein and fat are all included.
