Ingredients
Scale
Salad Ingredients:
- 4 eggs, Hard Boiled
- 1 ½ lbs Salmon Filet
- 2 TB Salmon Rub Seasoning (or more, to taste, see Notes)
- 1 lb Mini Potatoes
- 1 TB Avocado Oil
- 1 lb Green Beans, trimmed
- 2 cups Cherry Tomatoes, halved
- 1 cup Kalamata Olives, pitted
- 1 head Romaine lettuce, chopped
- 1 cup Basil leaves (optional)
Dressing Ingredients:
- 1/3 cup Red Wine Vinegar
- 2 tsp Dijon Mustard (course grain, preferred)
- 2/3 cup Extra Virgin Olive Oil
- 1-2 TB honey (to taste)
- Salt + Pepper, to taste
Instructions
- If you haven’t done so already, hard boil the eggs by placing them in a small pot of cold water. Bring to a boil over high heat. Once boiling, remove them from heat. Cover and let stand for 12 minutes. Transfer to a bowl of ice water to cool. Once cool, peel and slice into quarters.
- Preheat grill to 400ºF (204ºC) and get out a grill pan for the fish and a basket for the potatoes.
- Rub salmon with salmon rub (or salt + pepper) and place in grill pan, skin side down. Grill until done in the middle, 15-20 minutes, depending on thickness. Set aside to cool.
- Toss the mini potatoes with the avocado oil to coat, and season with salt and pepper. Spread across the grill basket and grill until fork-tender, about 20 minutes.
- While the potatoes are grilling, bring a medium saucepan of water to a boil and add the green beans. Boil until just tender (3-5 minutes), then drain and transfer the beans to a bowl of cold water and ice to cool (the ice will help them stay green). Once cooled, drain and pat dry.
- To make the dressing, combine the red wine vinegar, shallots, olive oil, honey, and Dijon mustard in a small bowl and whisk to combine. Season with salt and pepper, to taste, adding more honey, if desired.
- To serve, divide the lettuce, roasted potatoes, quartered eggs, green beans, cherry tomatoes, olives and optional basil leaves between plates. Top with salmon and drizzle with a tablespoon or two of dressing. Enjoy!
Notes
- Do Ahead: The eggs, green beans, salmon and potatoes can all be cooked in advance and assembled when ready. The dressing will keep well in the fridge for a week or two.
- Leftovers: Store leftovers in an airtight container in the fridge for 2 to 3 days.
- Salmon Rub: I like the “rub with love” seasoning that can be purchased in some stores and at Amazon.com. OR you could make your own, combining 3 TB coconut sugar, 1 TB ground cumin, 1 tsp chili powder, 1 tsp salt and 1 tsp pepper in a bowl, stirring well to mix.
- Prep Time: 1 hour
- Category: Salad
- Cuisine: American, French
- Diet: Gluten-Free