Salmon and Kale Niçoise Salad

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5 from 1 vote

Salmon and Kale Niçoise Salad

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Servings:

Author: Alex Snodgrass

Ingredients

For the Vinaigrette:

1/2 cup extra virgin olive oil
juice of 1 lemon
1 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
1 garlic clove
1/4 teaspoon dried thyme
1/8 teaspoon dried oregano
kosher salt, to taste
freshly ground black pepper, to taste

For the Salad:

6 small Yukon gold potatoes
1 teaspoon kosher salt, plus more as needed
3/4 pound green beans
2 bunches kale, stemmed and chopped finely
avocado oil, for grilling
4 (6- to 8-ounce) center-cut salmon filets
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup nicoise olives or kalamata olives, halved
2 tablespoons capers, plus more to taste
4 hard-boiled eggs, halved
1/2 cup cherry tomatoes, halved

Instructions

In a food processor or high-powered blender, add the olive oil, lemon juice, Dijon mustard, anchovy paste, garlic, thyme, oregano, salt, and pepper. Blend until smooth, 30 seconds to 1 minute. Set aside.
Place the potatoes and salt in a deep, 3-quart saucepan and cover with water. Bring to a boil, then reduce heat to low and cook until potatoes are fork-tender, 20 to 25 minutes. Drain, then set aside. Once cool, cut the potatoes into quarters and set aside.
Refill the same saucepan with water and bring to a boil. Add the green beans and salt and cook for about 3 minutes, or until just tender. Drain and rinse under cold running water to stop the cooking. Set aside.
Place the kale in a large bowl and add the salad dressing. Using your hands, massage the kale until the leaves start to soften, about 3 minutes. Set aside.
Heat the grill over medium-high heat (about 400℉). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here.
Brush the top of the salmon with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Place the salmon on the grill and cook, covered, for about 3 minutes. Using a metal spatula, carefully flip the fish. Close the grill lid and cook for 2 to 5 minutes until you reach your desired doneness.
Divide the marinated kale amongst 4 plates and serve with the potatoes, olives, capers, hard-boiled eggs, tomatoes, blanched green beans, and grilled salmon.

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