Grilled Salmon Salad Nicoise Print Email

12-14 oz grilled salmon, leftover is perfect
4 tomatoes, sliced
1 bell pepper, chopped
8 sliced radishes
4 hard-boiled eggs
6-8 oz smoked salmon or lox
fresh chives, chopped
fleur de sel (sea salt flakes) and fresh cracked pepper
½ cup Nicoise olives
lemon wedges
½ cup extra virgin olive oil (a spicy, peppery oil preferred)

Grill salmon simply with salt and pepper and set aside. If using leftover salmon, rest at cool room temperature for 60 minutes.

Separate ingredients into four portions, and arrange onto four plates. Start with the salmon in the middle, adding tomatoes, pepper, radishes and hard-boiled eggs in attractive layers. Work from the inside out.

Sprinkle plates with Niçoise olives and chives, then season lightly with fleur de sel and pepper. Garnish plates attractively with a slice of smoked salmon (or a slice of prosciutto/serrano), and dress with a squeeze of lemon juice and a drizzle of olive oil.

Serve on the back porch with a crusty loaf and a cold white wine. – Chef Michaelangelo (mick) Rosacci,