Grilled Salmon Nicoise Salad
“Friends Don’t Let Friend’s Eat Farmed Salmon”
I have a bumper sticker on my car that says this and I particularly like parking in a highly visible spot in the Costco parking lot. My kids hide behind the bunk beads and easy chairs in Costco while I rant loudly about the perils of farmed Salmon while pacing the fish aisle. If you don’t happen to hear me in your local Costco here is the rant. Wild caught Alaskan salmon is packed with healthy omegas and nutrients….farmed, antibiotic laden, dyed pink pieces of dead fish are not. If you can’t find wild, sustainably sourced Salmon, choose something else. Dr. Weil explains it a little more eloquently and not so publicly as I do.
A little heartier take on the traditional Nicoise Salad. Grilled Salmon Nicoise Salad uses lemon spiked salmon as the centerpiece for this light but filling salad. Use a combination of greens, spinach and herbs for varied flavor and texture in this salad. You can swap chicken for the salmon or skip both and add grilled feta or halloumi cheese for a vegetarian version. Braggs 24 Herbs & Spices gives the Salmon just the right amount of seasoning to bring out its natural flavor. Turmeric Pickled Red Onions add a nice acidic bite to the whole experience and are worth taking the time to add.
Grilled Salmon Nicoise Salad
Prep
Cook
Total
Yield 4 servings
Use chicken, salmon, feta or halloumi cheese as the main feature of this salad. Using a combination of spinach, dill, and mixed spring leaves give the salad structure.
Ingredients
- 4 fillets Wild Alaskan Salmon, Organic Chicken Breasts or 4 Slabs of Feta or Halloumi Cheese
Marinade
- juice of one Lemon
- 2 tablespoons Olive Oil
- 1 teaspoon Brown Rice Vinegar
- Braggs Organic Sprinkle 24 Herbs & Spices
Salad
- 8 cups Mixed Spring Greens, Spinach and Herbs
- 4 Eggs, hard boiled and peeled
- 10-12 small Potatoes
- large handful Green Beans
- 2 Red Onions, sliced thin
- 10 Cherry Tomatoes, halved
- 12 Black or Green Olives
Dressing
- 2 cloves Garlic, minced
- 1/2 cup Apple Cider or White Wine Vinegar
- 1/4 cup Olive Oil
- 1 tablespoon Dijon Mustard
- juice of one Lemon
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Honey
- Salt and Pepper
Instructions
- Sprinkle the Fish, Chicken or Feta with Lemon Juice, Olive Oil, Vinegar, then sprinkle generously with the 24 Herb Sprinkle (or lemon rind, dill, celery seed, coriander combination)
- Mix the Dressing Ingredients and shake well, set aside
- Add 1/2 cup Apple Cider Vinegar and 1/2 cup Water to a sauce pan
- Sprinkle in 1/2 teaspoon turmeric and 1 teaspoon sugar
- Bring to a simmer and add the Red Onions
- Simmer 10-15 minutes until Onions are tender, drain
- Heat a large pot of water to boil and add the Potatoes. Cook 12-14 minutes until just tender
- Remove from heat with a slotted spoon and run under cold water, drain and slice into rounds
- Add the Green Beans to the boiling water and cook 3 minutes
- Remove and run under cold water, drain, slice in half
- Heat an oiled grill pan until hot
- Add the Salmon, flesh side down
- Grill for 2-3 minutes and spin the other direction on the grill to create a grid of grill marks
- Grill 2-3 minutes then carefully flip onto the skin side
- Grill an additional 5 minutes, checking for doneness when the flesh is no longer opaque
- Slide the Salmon off the skin and set aside
- Grill the Chicken or Feta until just browned for the Feta and the Chicken is no longer pink
- Divide the Salad equally among 4 big bowls, place a fillet of Salmon, Chicken or Feta in the middle. Arrange the Eggs, Tomatoes, Potatoes, Beans and Olives around the bowl and top the protein with a handful of Pickled Red Onion. Sprinkle on 1/4 cup Dressing and a grind of Pepper.
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