Nutrition per serving may change if servings are adjusted.
½ teaspoon finely shredded lemon peel
¼ cup lemon juice
3 tablespoons olive oil
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon ground pepper
Grilled Salmon Salad Niçoise
2 (4 to 5 ounce) fresh or frozen skinless salmon filets
8 tiny new potatoes
8 ounces fresh green beans, trimmed
¼ teaspoon lemon-pepper seasoning
6 cups torn mixed salad greens
8 grape tomatoes or cherry tomatoes, halved
½ cup chopped fresh chives
4 hard-cooked eggs, cut into wedges
¼ cup Niçoise olives, pitted, and/or other pitted olives
Combine lemon peel, lemon juice, olive oil, garlic, salt, and pepper in a screw-top jar. Cover and shake well; set aside.
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Set aside. Peel a strip around the center of each potato. Cook potatoes in a covered large saucepan in enough lightly salted boiling water to cover for 10 minutes. Add green beans. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until potatoes and beans are tender. Drain. Rinse with cold water to cool quickly; drain again. Set aside.
Meanwhile, measure thickness of salmon fillets. Sprinkle salmon with lemon-pepper seasoning. Lightly coat both sides of salmon fillets with cooking spray.
For a charcoal grill, place salmon fillets on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per ½-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling if fish is over ¾ inch thick. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.) Cut salmon into serving-size pieces.
Line six plates with salad greens. Arrange salmon, potatoes, green beans, tomatoes, chives, eggs, and olives on greens. Drizzle with reserved vinaigrette.