1/2 red or yellow bell pepper, cored, seeded, and cut into thin strips
Handful fresh parsley, chopped
10 basil leaves, torn
1/4 small red onion, thinly sliced
2 hard boiled eggs
1 vine-ripe tomato, cut into 8 wedges
Instructions
Fill a large pot with water, place it over high heat, and bring it to a boil. Add a large pinch of salt and the green beans. Cook the green beans for 1 to 2 minutes, drain, and run under cold water to stop the cooking process.
Preheat the grill. Season the salmon fillets with Magic Salmon seasoning, or your favorite seasoning. Grill the salmon on both sides for 4-5 minutes or until cooked to the desired doneness. While the salmon is grilling, make the olive dressing.
In a food processor or blender, combine the olives, anchovy paste, garlic, lemon zest, capers, and red wine vinegar. Process the dressing for about 30 seconds, then, while the machine is running, add about 2 Tbsp of olive oil in a slow steady stream. Reserve the dressing.
On two plates, divide the mixed greens, cooled green beans, bell pepper, parsley, basil, and red onion. Cut the hard-boiled eggs into quarters. Arrange the eggs and tomato wedges around the plates. Arrange the cooked salmon fillets on top of the salad and drizzle with the olive dressing. Serve with lemon wedges for squeezing over the salmon.
Originally Submitted
6/1/2012
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