Grilled Salmon Nicoise Salad

Featured in the Honolulu Star-Advertiser on January 1, 2020.



Grilled Salmon Nicoise Salad


  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/4 cup pitted Kalamata olives, finely chopped
  • 1 tablespoon capers, rinsed
  • 1/4 cup fresh tarragon, chopped


  • 1 pound fingerling potatoes, halved lengthwise
  • 8 ounces French green beans
  • 1 tablespoon olive oil
  • 1/2 teaspoon pepper, divided
  • 1/2 teaspoon Kosher salt, divided
  • 1 1 1/4 pound center-cut salmon fillet (skin on), about 1-inch thick
  • 1 head Manoa lettuce, leaves separated
  • 4 large hard boiled eggs, quartered


  1. Heat grill to medium-high.
  2. In a large bowl, add vinegar, mustard, oil, and pepper and whisk to combine.
  3. Add olives, capers, and tarragon; mix to combine.
  4. In a separate large bowl, toss potatoes and beans with oil and 1/4 teaspoon each salt and pepper.
  5. Season 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.
  6. While salmon is grilling, add 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.
  7. Grill the green beans until lightly charred, turning occasionally, 2 to 3 minutes.
  8. Using a fork, flake salmon into pieces, discarding skin.
  9. Divide lettuce, eggs, potatoes, green beans, and salmon among plates, drizzle over any remaining dressing.

Serves 4.

Approximate Nutrient Analysis per serving:
600 calories, 37 g fat, 7 g saturated fat, 265 mg cholesterol, 600 mg sodium, 28 g carbohydrate, 4 g fiber, 3 g sugar, 39 g protein


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