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You all know I love a good salmon dish and satisfying salad so this Salmon + Kale Niçoise Salad hits all the marks for me!
On a trip to Malibu, we went to Malibu Farm and I ordered their Salmon + Kale Niçoise Salad and knew I had to recreate their recipe at home for you all. And for those of you feeding a family like me, this salad is great to deconstruct for the kids if they aren’t quite salad eaters yet. Simply serve yours with all of the fixings, but prepare their plates with just the salmon, green beans, and potatoes.
This salad turned out absolutely perfect and I can’t wait for you all to fire up your grills and enjoy it yourselves!
Salmon + Kale Niçoise Salad
For the Salad:
- 4 6-8oz center cut salmon filets
- 2 tbsp. olive oil
- 6 small yellow potatoes
- 1 tsp kosher salt more to taste
- 3/4 lb. green beans
- 2 bunches kale stemmed and chopped finely
- 1/2 cup nicoise olives or kalamata olives, halved
- 2 tbsp. capers or more to taste
- 4 hard-boiled eggs halved
- 1/2 cup cherry tomatoes halved
For the Vinaigrette:
- 1/2 tsp. anchovy paste
- 1 tsp. dijon mustard
- 1/2 cup extra virgin olive oil
- juice of 1 lemon
- 1 clove garlic
- 1/4 tsp. dried thyme
- 1/8 tsp. dried oregano
- salt and pepper to taste
Make the Vinaigrette:
- In a food processor of blender, combine all of the vinaigrette ingredients. Blend until smooth and set aside.
- Place potatoes in a sauce pan with the salt and cover with water. Bring to a boil then reduce heat to low and cook until potatoes are fork-tender, 20-25 minutes. Drain, then set aside to allow to cool until able to handle. Cut into quarters and set aside.
- Refill the same saucepan with water and bring to a boil. Add green beans (and a little pinch of salt) and cook for about 3 minutes, or until just tender. Drain and rinse under cold running water to stop cooking process. Set aside.
- Place the kale in a bowl and pour in the salad dressing. Using your hands, massage the kale until the dressing has seeped into the kale and the kale has wilted a bit, about 3 minutes. Set aside while you grill you salmon so that the kale will continue to marinate in the dressing.
- Brush the top of the salmon with olive oil and season generously with salt and pepper. When the grill is hot, place fillets on grill, skinless side down first, so that they can get nice grill marks. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart. They should flip easily when they have nice grill marks on them, if you flip too soon they may fall apart.
- Using a metal spatula, turn the fish onto the other side, so that the skin side is now on the grill grates. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done.
- Divide the marinated kale amongst 4 plates and garnish with potatoes, olives, capers, eggs, tomatoes, green beans, and top with the grilled salmon.
Nutrition information is automatically calculated, so should only be used as an approximation.