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Salmon Niçoise Salad with Kalamata Vinaigrette

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Serves 4

This delicious riff on a Niçoise salad—minus the hard-cooked eggs and with salmon instead of tuna—comes together in about 30 minutes when you have leftover Cedar-Planked Salmon.

For the vinaigrette
  • 6 Tbs. extra-virgin olive oil
  • 1/3  cup Kalamata olives, pitted and minced (about 1/4 cup)
  • 3 Tbs. white balsamic vinegar
  • 1 medium clove garlic, finely grated
  • 1/2  tsp. finely grated lemon zest
  • 1/2 tsp. crushed red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper
For the salad
  • 3/4 lb. baby red potatoes (each about 1-1/2 inches in diameter), cut into quarters
  • Kosher salt and freshly ground black pepper
  • 1/2 lb. green beans, trimmed and cut into 1-1/2-inch lengths
  • 1/2 lb. cherry or grape tomatoes (preferably mixed colors), halved
  • 1/2 small red onion, thinly sliced
  • 1/2  medium fennel bulb, cored and thinly sliced
  • 2 cups baby arugula
  • Freshly ground black pepper
  • 3/4 lb. Cedar-Planked Salmon (or other cooked salmon fillets), skin removed, cut into 4 pieces, at room temperature
Make the vinaigrette

In a small bowl, combine the oil, olives, vinegar, garlic, lemon zest, and red pepper flakes (if using). Whisk to combine and season to taste with salt and pepper. Set aside.

Make the salad

Put the potatoes in a 4-quart saucepan, cover with 2 quarts water, add 1 Tbs. salt, and bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are just tender when poked with a skewer, about 5 minutes. Using a slotted spoon, transfer the potatoes to a large bowl (save the cooking liquid).

Whisk the vinaigrette to recombine, drizzle 2 Tbs. of it over the potatoes, sprinkle with salt and pepper, and toss well. Set aside and let cool to room temperature.

Bring the water in the saucepan back to a boil over high heat. Meanwhile, fill a large bowl with ice water. Drop the green beans into the boiling water and cook until bright green and no longer raw but still very crisp, 1 to 2 minutes. Drain the beans in a colander and plunge them into the ice water to stop the cooking. Drain again and spread the beans on a clean dishtowel to dry.

When the potatoes have cooled, add the green beans, tomatoes, onion, fennel, and all but 3 Tbs. of the vinaigrette and toss well. Season to taste with salt and pepper. Add the arugula and toss gently. Transfer to a platter and top with the salmon. Drizzle with the remaining vinaigrette and serve.

Serving Suggestions

Serve the salad with some toasty grilled flatbreads on the side.

nutrition information (per serving):
Calories (kcal): 480; Fat (g): fat g 32; Fat Calories (kcal): 280; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 23; Monounsaturated Fat (g): 20; Carbohydrates (g): carbs g 29; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 780; Cholesterol (mg): cholesterol mg 55; Fiber (g): fiber g 5;

Photo: Scott Phillips

Made this for a luncheon grilling the salmon the previous day. It was a huge hit. Served with the zucchini goat cheese tart and a watermelon, feta and oregano salad.

Yum! Just got some freshly dug red potatoes at the farmers market and wanted to make a potato salad. Did not use any other ingredients other than potatoes and the vinaigrette. Steamed the potatoes instead of boiling them so they kept their shape very well. Delish.

Excellent. The grilled salmon was moist and delicious. After grilling, placed the salmon on top of the salad and it was heavenly. The leftovers were fantastic for lunch.

The flavors were awesome! I roasted the green beans and used roasted fingerling potatoes instead of the boiled and the flavors were amazing!

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