Grilled Salmon Niçoise Salad (Barbecue and Grilling)

 

                In this favorite summer dish from the south of France, we've punched up the flavor by grilling a salmon filet instead of boiled potatoes, serve crusty bread to mop up the delicious vinaigrette. With a chilled bottle of dry rosé, you're ready for summer.

Serves 6

Red wine vinaigrette

• 1 large clove garlic, minced
• 1 cup olive oil
• ¼ cup red wine vinegar
• 2 tablespoons minced shalot
• 1½ tablespoons finely chopped fresh basil
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• ½ teaspoon dried thyme
• Sea salt and fresh ground black pepper

1. In a bowl, whisk together all the ingredients, season to taste ; set aside.

The salad

• 1 salmon filet (about 3 lbs/1.5 kg), skin on or off
• 1 recipe Provençal Flavoring Paste (recipe below)
• 12 oz fresh thin green beans, trimmed
• 6 cups leafy greens (such as Boston lettuce)
• 2 cups cherry tomatoes
• 3 hard-cooked eggs, quartered
• 1 cup drained brine- or oil-cured niçoise olives
• Sea salt and fresh ground black pepper

1. Prepare a hot fire in your grill.
2. Rinse salmon and pat dry with paper towels ; brush flesh side with paste.
3. Place flesh side down on the grill ; grill for 10 minutes per inch (2.5 cm) of thickness, turning once, until fish is opaque and flakes easily with a fork.
4. Keep warm.
5. Bring a large saucepan of water to a boil over high heat ; cook beans for 3 to 4 minutes, or until tender-crisp ; drain and refresh with cold water, pat dry with paper towels and set aside.
6. In a large bowl, toss greens with 2 tablespoons of the vinaigrette ; arrange greens on a large platter and top with salmon.
7. Place beans in the large bowl and toss with 1 tablespoon of the vinaigrette ; arrange on the platter.
8. Place tomatoes in the bowl and toss with 1 tablespoon of the vinaigrette ; arrange on the platter.
9. Arrange eggs and olives on the platter ; pass the remaining vinaigrette at the table.

Provençal Flavoring Paste

                Give your grilled and smoked foods a true south-of-France flair when you slather fish, lamb, pork or chicken with this bold mixture.

Makes about ½ cup (125 ml)

• 2 cloves garlic, minced
• ¼ cup Dijon mustard
• ¼ cup olive oil
• 2 teaspoons herbes de Provence
• ½ teaspoon dried rosemary
• Sea salt and fresh ground black pepper

1. In a bowl, combine all the ingredients ; season to taste.
2. Store in an airtight container in the fridge for up to 3 days.

BON APPÉTIT