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Grilled Salmon Nicoise Platter

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This is a spin on a French classic… but instead of using tuna, I grilled some salmon steaks and arranged it as a help yourself platter.

It’s perfect to serve as an appetizer or as a poolside salad during the summertime.

I’ve substituted snap peas for the green beans and added some other veggies. And this dish is perfectly balanced with salty olives, creamy boiled eggs, crunchy broccolini, juicy ripe tomatoes, and luxurious baby potatoes. And the lemons and dill add a bright fresh note.

If you want a fancy stylish dinner, you could also arrange it as 4 separate plates and serve everyone individually.

Enjoy

xxx Chef MM

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Grilled Salmon Nicoise Platter

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE FISH

  • 4 bone in salmon steaks (1 inch/2.5 cm thick )
  • Olive oil
  • 4 TBS Dijon mustard
  • Coarse Salt & Black Pepper

FOR THE SALAD

  • 1 bunch red leaf lettuce
  • 1 ½ cups of mixed black and green olives
  • 1 pack sugar snap peas
  • 8 hardboiled eggs- peeled and cut in half
  • 6 vine ripe tomatoes – cut into quarters
  • 3 cups of assorted baby potatoes – par boiled till fork tender
  • 1 yellow pepper- cut into big chunks
  • 1 pack broccolini – blanched
  • 1 lemon- sliced for garnish
  • A handful of fresh dill- to garnish
  • Good quality olive oil
  • Coarse salt & Black Pepper

Instructions

FOR THE FISH

Preheat the oven to BROIL/GRILL

Spray a foil-lined baking sheet with non-stick spray. Generously season both sided of the salmon steaks with coarse salt and black pepper. Place the salmon fillets on the baking sheet and top each steak with 1 TBS of Dijon mustard.

Cook the salmon on the top rack of the oven for 8-10 minutes (be careful not to overcook). It should be easy to pierce with a fork and it should still be moist inside. Remember fish still continues to cook when you take it out the oven, so err on the side of undercooking the salmon.

FOR THE SALAD

Parboil the potatoes in a small pot until fork tender. Set aside to cool. Hard boil the eggs. Peel and slice in half. Blanch the broccolini in boiling water for 2 minutes and then place in an ice bath. Dry completely.

Arrange the red leaf lettuce on a large flat platter. Place the salmon steaks in the center. Surround the fish with olives, snap peas, eggs, tomatoes, baby potatoes, peppers, and broccolini.

Garnish with some lemon slices and fresh dill. Season with salt and pepper and drizzle with good quality olive oil.

SERVES 4

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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