Grilled Salmon Patty Salad Nicoise Print Email

2 Tony’s Original Salmon Patties
1 TBS canola or olive oil
4 tomatoes, sliced
1 bell pepper, chopped
8 sliced radishes
4 hard-boiled eggs
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)

Sear salmon patties with oil in a medium hot stick free skillet, cooking to 140-160 degrees internal.

Separate remaining 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 and dress with a squeeze of lemon juice and a drizzle of olive oil.

Serve with a crusty loaf. – Chef Michaelangelo (mick) Rosacci,