Grilled Salmon

Grilled Salmon "Nicoise"

Nov 11 2015


Serves 4


  • 1 lb of salmon
  • 1 tbsp grapeseed oil
  • 1/2 lb of small potatoes, cooked
  • A bunch of green beans, cooked
  • 1/2 cup of black olives
  • 2 greens onions, chopped
  • Leaves from 1 butter lettuce, washed and dried
  • 4-5 anchovies (some people really do no like these, so you can leave them out)
  • 1/2 cup of olive oil
  • 1-2 tbsp of red wine vinegar
  • 1-2 tbsp of dijon mustard
  • 1/2 cups of chopped fresh herbs (tarragon, chives, flat parsley are the on eI used but feel free to venture)


Preheat oven at 375 degrees. 

Heat up 1 tbsp of grapeseed oil in a pan and when the pan is really hot put the fish skin side up and let it cook for 3-5 minutes (let it cook without touching it and it will create a nice brown crust), flip over and put the pan in the oven for 8-10 minutes depending on the thickness of the fish and how you like it cooked. I prefer mine pink inside so I tend to go for less time.

Meanwhile place the lettuce in a salad bowl, add the potatoes, olives, greens beans, onions  (and the anchovies if you like them).

Prepare the dressing by mixing mustard and vinegar together and slowly adding the olive oil (I do it in a sealed container and shake it, much easier).

Add the herbs on top of salad, drizzle some dressing and sprinkle with salt and pepper. 

When the fish is cooked break it down into pieces, discard the skin and place on top of the salad.

Et voila, Bon Appétit!

Latest comments

  • Astrid / Oct 19 2016

    The mixture with the salmon works very well! Can we try it with another fish?

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