1½ pounds center-cut salmon fillet, with skin left on
Kosher Salt and freshly ground black pepper
1 pound baby potatoes - red, gold, purple or a combination, halved
10- to 12-ounces haricots verts or thin green beans, trimmed
12 ounces cherry tomatoes (I used heirloom), halved
1 ripe avocado
1 half lemon
1 head Bibb (Boston) lettuce, leaves separated
4 hard boiled eggs, quartered
½ cup pitted Niçoise (or Kalamata) black olives
6 radishes, sliced
Meyer Lemon VInaigrette (recipe follows)
Instructions
Cut the salmon in to serving portions (or have fish monger do it for you). Brush the salmon with ¼ cup of the vinaigrette and season with salt and pepper. Cover and set aside in the refrigerator to marinate while you prepare the other ingredients and/or are ready to cook. No longer than 2 to 3 hours.
Place the potatoes in a medium saucepan and cover with cold water. Season with salt and bring to a boil for about 5 minutes or until the are fork tender. Drain and transfer to a bowl. While the potatoes are still warm, toss with 3 to 4 tablespoons of the vinaigrette. Set aside to cool; tossing occasionally. Once cooled set aside in the refrigerator until ready to serve.
Place the haricots verts in another medium saucepan and cover with water. Season the water with salt and bring to a boil for about 4 minutes until bright green and fork tender. Have on hand a bowl of ice water. When the beans are cooked, drain and plunge into the ice water to stop the cooking. Drain and set aside in the refrigerator.
Set up grill for cooking over medium-high heat. Brush and oil grates before cooking. Place fish on the grill (flesh-side down) at a 45° angle to the grates cook for 4 to 6 minutes then use a SPATULA to flip. Cook for another 5 minutes or so. The salmon is done when it is still moist, flake with a fork and has just turned opaque at the center. Transfer salmon to a platter and brush with 2 tablespoons of the vinaigrette. Set aside while you compose the salads.
Place the tomatoes in a bowl and toss with salt and pepper to taste. Cut the avocado in half and remove the pit. Peel and slice the avocado and then squeeze the lemon over the top to prevent browning.
Divide the lettuce among the serving plates and arrange the potatoes, haricots verts, radish slices, hard boiled eggs, olives, avocado, tomatoes on top. Remove the skin from the salmon and place the salmon on the salad. Whisk any juices left from the tomatoes into the vinaigrette. Drizzle over the salads or serve on the side.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-salmon-salade-nicoise-happy-mothers-day/