6 oz. steelhead or salmon
1 cedar plank, soaked in water for at least on hour
¼ c. Niçoise olives (if unavailable use Kalamata olives)
1 tsp. capers
½ lb. new potatoes
½ lb. fresh green beans
1 dozen cherry tomatoes
1 heart of romaine lettuce
Kosher Salt + Pepper
For the dressing
1 tsp. Dijon mustard
1/3 c. white wine vinegar
1 c. mild olive oil
This recipe requires some advance prep work but the results are very worth it. Inspired by the classic French Niçoise Salad (pronounced Nee-Shcwa) our version of the dish substitutes cedar planked steelhead salmon in place of the traditional seared tuna, for a definitive and delicious Pacific Northwest twist.
- Preheat grill to 400Fº.
Bring a pan of salted water to a boil and add the beans, cook for three minutes or until he beans are tender, immediately remove and run under cold water to chill. Add the potatoes to the same water and boil until tender, repeat the process by chilling under cold running water.
3. Place the egg in a pan of cold water and place over a high heat. As soon as the water begins to boil set a timer for 8 minutes. After the eight minutes is up place the pan under cold running water for at least 3 minutes. Once cool gently peel the egg and quarter.
4. Make the dressing by combining the mustard with the vinegar and while constantly whisking very slowly add the oil to emulsify and create vinaigrette.
5. Place the salmon on the cedar plank season and add to the grill, close the lid. Remove the salmon from the grill in 8-10 minutes or when the salmon is firm.
6. Quarter the potatoes and cut the romaine into 2" inch thick pieces, toss with the capers, olives, tomato and beans.
8. Top with the salmon and garnish with the hard-boiled egg, drizzle with some of the dressing. Serve with pride.