Salmon Niçoise Salad

By Woman's Day Kitchen Published: Jun 26, 2017

Con Poulos

Flaky salmon and quartered hard-boiled eggs pack this light summer salad with serious protein.

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Ingredients

1. Step 1Heat grill to medium-high.
2. Step 2In a large bowl, whisk together the vinegar, mustard, 2 tablespoon oil, and 1⁄4 teaspoon pepper. Add the olives, capers, and tarragon and mix to combine.
3. Step 3In a separate large bowl, toss the potatoes and green beans with remaining tablespoon oil and 1⁄4 teaspoon each salt and pepper. Season the salmon with 1⁄4 teaspoon each salt and pepper, and grill, skin side down, covered, until opaque throughout, 10 to 12 minutes; transfer to a cutting board.
4. Step 4While the salmon is grilling, add the potatoes to the grill and cook, covered, until tender, 5 to 6 minutes per side, then add to the bowl with the dressing and toss. Grill the green beans until lightly charred, turning occasionally, 2 to 3 minutes.
5. Step 5Using a fork, flake the salmon into pieces, discarding the skin. Divide the lettuce, eggs, potatoes, green beans, and salmon among the plates, spooning over any remaining dressing.