Spring has sprung guys!!

And I am celebrating with this delicious Grilled Salmon Nicoise Salad! When I made this salad, I kind of couldn’t believe it myself. Um- so pretty if I do say so myself!

Salmon Nicoise Salad with Meyer Lemon Viniagrette

I made this late last week on one of the incredibly sunny, beautiful Seattle spring days we had. It was hot and clear and I really wanted to make something light and wonderful for Pete and I for dinner. The biggest inspiration for this salad came from the purple sweet potatoes. Purple! Have you ever seen these? I found them at Trader Joes and I have just been dying to make something spectacular with them. They taste just like the orange ones….only purple. (sooo much better- they should always be purple!)

Salmon Nicoise Salad with Meyer Lemon Viniagrette

And then I knew that I had to switch up the usual tuna nicoise and go with salmon.

And then all of the beautiful spring veggies!! The beans and peas were irresistible! (I know that peas are not remotely traditional- but yum.) Sweet juicy cherry tomatoes and soft smoky roasted red peppers are a sweet counterpart to the briny nicoise olives.

Salmon Nicoise Salad with Meyer Lemon Viniagrette

I really think though that the Meyer lemon Vinaigrette ties everything together. It is so bright and citrusy and has that signature Meyer lemon bite that I love! (Although regular lemons would be wonderful too.)

Salmon Nicoise Salad with Meyer Lemon Viniagrette

This salad really was so pretty and so delicious that you could easily serve this for a brunch or even a dinner party and I know that your guests would be so excited (Wouldn’t that be the easiest entertaining ever!?) Enjoy!

Grilled Salmon Nicoise Salad with Meyer Lemon Chive Vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 six-ounce filets of salmon
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • zest of one lemon
  • 1 teaspoon chives, minced
  • kosher salt
  • 6 cups of escarole, torn into bite sized pieces
  • 2 cups boiled peeled sweet potatoes cut into bit sized pieces
  • 2 cups haricot verte, blanched to crisp tender
  • 1 cup blanched hulled green peas
  • 1 cup halved cherry tomatoes
  • ½ cup roasted red peppers
  • ⅓ cup nicoise olives
  • 3 tablespoons green onions, thinly sliced
  • Meyer Lemon Chive Vinaigrette
  • 2 cloves garlic
  • OPTIONAL 1 tablespoon honey (if not paleo or Whole30)
  • ¼ cup meyer lemon juice
  • ¼ cup olive oil
  • kosher salt
  • 2 tablespoons chives, minced
Instructions
  1. Preheat the grill to medium heat. Place the salmon filets on a piece of foil and drizzle with the lemon juice and olive oil and then sprinkle with the zest and the chives and the kosher salt.
  2. Place the sheet of foil on the grill with the salmon filets and close the lid on the BBQ. Grill for 8 minutes or until the fish is just barely cooked through. Remove from the BBQ and set aside.
  3. On a platter arrange the escarole and add the sweet potatoes, haricot verte, green peas, cherry tomatoes, roasted red peppers, olives and green onions. Add the salmon to the salad.
  4. For the vinaigrette:
  5. In the jar of a blender add the garlic, (honey), lemon juice and olive oil and puree until smooth. Season to taste with kosher salt. Stir the chives into the dressing.
  6. Drizzle the salad with the vinaigrette and serve immediately.

 

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Categorized: Dinner, Fish, Grilling, Paleo, Recipe Index, Salad
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Spring has sprung guys!!

And I am celebrating with this delicious Grilled Salmon Nicoise Salad! When I made this salad, I kind of couldn’t believe it myself. Um- so pretty if I do say so myself!

Salmon Nicoise Salad with Meyer Lemon Viniagrette

I made this late last week on one of the incredibly sunny, beautiful Seattle spring days we had. It was hot and clear and I really wanted to make something light and wonderful for Pete and I for dinner. The biggest inspiration for this salad came from the purple sweet potatoes. Purple! Have you ever seen these? I found them at Trader Joes and I have just been dying to make something spectacular with them. They taste just like the orange ones….only purple. (sooo much better- they should always be purple!)

Salmon Nicoise Salad with Meyer Lemon Viniagrette

And then I knew that I had to switch up the usual tuna nicoise and go with salmon.

And then all of the beautiful spring veggies!! The beans and peas were irresistible! (I know that peas are not remotely traditional- but yum.) Sweet juicy cherry tomatoes and soft smoky roasted red peppers are a sweet counterpart to the briny nicoise olives.

Salmon Nicoise Salad with Meyer Lemon Viniagrette

I really think though that the Meyer lemon Vinaigrette ties everything together. It is so bright and citrusy and has that signature Meyer lemon bite that I love! (Although regular lemons would be wonderful too.)

Salmon Nicoise Salad with Meyer Lemon Viniagrette

This salad really was so pretty and so delicious that you could easily serve this for a brunch or even a dinner party and I know that your guests would be so excited (Wouldn’t that be the easiest entertaining ever!?) Enjoy!

Grilled Salmon Nicoise Salad with Meyer Lemon Chive Vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 six-ounce filets of salmon
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • zest of one lemon
  • 1 teaspoon chives, minced
  • kosher salt
  • 6 cups of escarole, torn into bite sized pieces
  • 2 cups boiled peeled sweet potatoes cut into bit sized pieces
  • 2 cups haricot verte, blanched to crisp tender
  • 1 cup blanched hulled green peas
  • 1 cup halved cherry tomatoes
  • ½ cup roasted red peppers
  • ⅓ cup nicoise olives
  • 3 tablespoons green onions, thinly sliced
  • Meyer Lemon Chive Vinaigrette
  • 2 cloves garlic
  • OPTIONAL 1 tablespoon honey (if not paleo or Whole30)
  • ¼ cup meyer lemon juice
  • ¼ cup olive oil
  • kosher salt
  • 2 tablespoons chives, minced
Instructions
  1. Preheat the grill to medium heat. Place the salmon filets on a piece of foil and drizzle with the lemon juice and olive oil and then sprinkle with the zest and the chives and the kosher salt.
  2. Place the sheet of foil on the grill with the salmon filets and close the lid on the BBQ. Grill for 8 minutes or until the fish is just barely cooked through. Remove from the BBQ and set aside.
  3. On a platter arrange the escarole and add the sweet potatoes, haricot verte, green peas, cherry tomatoes, roasted red peppers, olives and green onions. Add the salmon to the salad.
  4. For the vinaigrette:
  5. In the jar of a blender add the garlic, (honey), lemon juice and olive oil and puree until smooth. Season to taste with kosher salt. Stir the chives into the dressing.
  6. Drizzle the salad with the vinaigrette and serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)