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GRILLED SALMON NICOISE PLATTER

GRILLED-SALMON-NICOISE-PLATTER

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DELICIOUS

Description

This is a spin on a French classic. I absolutely love a Nicoise salad, but instead of using tuna I am using grilled salmon steaks. I’ve also substituted snap peas for the green beans and added some other veggies.

This dish is perfectly balanced with the salty olives, creamy boiled eggs, crunchy broccolini, juicy ripe tomatoes and luxurious baby potatoes. And the lemons and dill add a bright fresh note.

I have arranged it as a help yourself platter. It’s perfect to serve as an appetizer or as a poolside salad during the summertime.

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

Enjoy

xxx Chef MM

GRILLED SALMON NICOISE PLATTER






US (Imperial)


Print Ingredients

FOR THE FISH
4 bone in salmon steaks (1 inch 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
Handful of fresh dill- to garnish
Good quality olive oil
Coarse salt & Black Pepper



Instructions

FOR THE FISH

Preheat the oven to BROIL

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 under cooking the salmon.

FOR THE SALAD

Par boil 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 the 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 a good quality olive oil.

SERVES 4





EU (Metric)


Print Ingredients

FOR THE FISH
4 bone in salmon steaks (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
Handful of fresh dill- to garnish
Good quality olive oil
Coarse salt & Black Pepper



Instructions

FOR THE FISH

Preheat the oven to 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 under cooking the salmon.

FOR THE SALAD

Par boil 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 the 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 a good quality olive oil.

SERVES 4




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