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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Roasted Salmon Nicoise Platter Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 lemons, zested and juiced
2 T olive oil
2 T dijon mustard
2 cloves of garlic, minced
kosher salt and black pepper
3 lb filet of salmon (remove pinbones)
1 1/2 lbs small Yukon gold potatoes, cooked fork tender then cut into wedges
3/4 lb green beans, cooked to crisp tender
1 1/2 fresh tomatoes cut into wedges
6 hard cooked eggs, cut into wedges

for the vinaigrette:

1/4 cup red wine vinegar
1 tsp dijon mustard
1 tsp kosher salt
1/2 tsp black pepper
Directions:
Directions:
For the Marinade:

Whisk together the lemon juice, zest, olive oil, mustard and garlic, 1 T salt (or less to your liking) 1/2 tsp black pepper in a small bowl. Place the salmon filet onto a foil lined sheet pan and cover with the marinade. Allow to sit for 15-30 minutes. Cook the salmon on a cedar plank on the grill till done, about 20 minutes.

For the vinagrette combine the vinegar, mustard, salt and pepper. Slowly whisk in the olive oil. Set aside.

Place the cooked salmon on a big platter. Arrange the tomatoes, potatoes, green beans and eggs around the salmon. Pour the vinaigrette over the veggies and the eggs. Serve at room temperature.
Number Of Servings:
Number Of Servings:
6

 

 

 

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