Grilled Salmon Nicoise with Lime-Cilantro Remoulade
Adapted from BBQ Bistro by Karen Adler and Judith Fertig
The classic Tuna Nicoise can easily be adapted to a Salmon Nicoise. It tastes even better with the flavor of the grill. Before you grill the salmon, skewer baby new potatoes and brush them with oil and season. Grill them until tender, turning often, then grill the salmon. Pair this with our delicious Lime-Cilantro Remoulade. Serves 2
1/2 pound baby new potatoes, threaded onto skewers
1/4 cup olive oil
Fine kosher or sea salt and freshly ground black pepper
Two 4-ounce salmon fillets
2 ounces baby greens
2 large hard-boiled eggs, shelled and quartered
1 cup cherry tomatoes
1/2 cup cured black olives
1 recipe Lime-Cilantro Remoulade, prepared
Thread several baby new potatoes onto skewers so that they are just touching. Brush each skewer with olive oil and season with salt and pepper. Reserve the remaining oil in the bowl.
Prepare a hot fire in your grill.
Grill the potato skewers for 10 to 15 minutes, turning often, or until they are blistered and soft. Baste with the oil several times while grilling.
Grill the salmon fillets for about 3 minutes per side or until fork tender. Baste with the oil several times while grilling, and season with salt and pepper.
To serve, arrange the greens on each plate. Top with a grilled salmon fillet, then remove the potatoes from the skewers and arrange along with the hard-boiled eggs, cherry tomatoes, and black olives. Pass the Lime-Cilantro Remoulade at the table.
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