Grilled Salmon Salad Nicoise

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It’s summahhhh!

It is so exciting to finally strip off all the layers and enjoy the warmth that we’ve all been missing for so long (we’re Canadian…we get it!).

But with the stripping off, comes the realization that we have been stuffing our faces all winter and not taking notice of the extra poundage we’ve put on (okay, maybe it’s not everyone, but it’s for sure me…and if it’s not you, I don’t really like you right now).

So let’s get our sh*!#t together and eat better.  Get out there to your local farmers market and enjoy the fresh produce.  Make a salad or something!


3 tbsp olive oil

4 cups cubed red potatoes (not peeled) or 1 small bag of baby potatoes (about 3-4 c worth)

1 lb (450 g) green beans, blanched until par cooked but still crisp

1 salmon fillet (about 500g)

Salt and pepper to taste

1/2 c red onion, thinly sliced

1/2 c chopped parsley

8 c salad greens

1 c cherry tomatoes (red and yellow are show stoppers!), cut in half

1/2 c nicoise olives (you can, of course, use canned sliced black olives but they’re not as good)

1 lemon, quartered


About 3/4 c balsamic dressing (recipe here) OR..

For a healthier alternative:

1/2 c chicken/vegetable broth

3 tbsp red wine vinegar

2-3 tbsp extra virgin olive oil

1 tbsp Dijon

salt and pepper to taste

Tahini sauce (optional, but yummy)


1. In a medium sauce pan filled with boiling water on high, place potatoes and cook until fork tender.  Remove from pot and drain; cut in half and set aside.

2.  In a hot skillet, heat about 2 tbsp olive oil.  Season salmon liberally with salt and pepper and place in a smoking hot pan.  Crisp one side and then turn to crisp on other side; remove from heat and set aside.

3.  If you are making your dressing, mix all ingredients and set aside (if you are using balsamic dressing from the previous post, bring it to room temperature).  Drizzle both potatoes and green beans with a few tbsp of the balsamic dressing.

4.  On a large platter, scatter greens and drizzle with balsamic dressing.  Now start layering (green beans, tomatoes, potatoes, salmon broken up into chunks and olives).  Drizzle with a bit more balsamic and, if using, drizzle with tahini dressing.  Scatter with chopped parsley and serve with lemon wedges and encourage a squeeze of fresh citrus…makes a world of difference!

Now, go find your bikini…really, go on!

Put that baby on, call your friends and let the summahhhh begin!!!!!