Faux Niçoise Salad

Ingredients

Salad
4 filets Atlantic salmon (approximately 1 lb.)
1 package Lucky’s Market Spring lettuce mix
1 pound Green beans (approximately 3-4 cups)
1.5 pounds red creamer potatoes (or any baby or fingerling potato)
1 jar or container Lucky’s Market olives of choice
1 2.4 ounce bottle capers
4 eggs hardboiled
1 pint grape tomatoes
Salt and pepper
1 bottle Lucky’s Market dill weed
1 lemon

Dressing
4 tablespoons olive oil
1 teaspoon old-fashioned Dijon mustard
2 teaspoon red wine vinegar
1/4 teaspoon sea salt

Instructions

Salmon: Brush salmon with olive oil, sprinkle with salt, pepper and dill. Drizzle with fresh lemon juice. Turn grill on to medium high heat. Place salmon filets on grill skin side down and cook for approximately 9 minutes until filets are opaque pink.

Eggs: Place eggs in a small saucepan. Fill the pan with cool tap water until it covers the eggs by at least an inch. Place the pan on the stove and turn stove to high heat. Bring the water to a boil. Turn the heat to simmer and let the eggs cook for roughly 12 minutes. Remove the saucepan from the stove and place it under cool running water. Keep the water running, until the hot water in the saucepan is replaced by cool water. Leave the eggs to sit in cool water for a minute or so. Drain the water off the eggs and pat them dry. Peel them and slice into circles or wedges and add to salad.

Beans: Trim ends off green beans. Place a few inches of water in a deep skillet or Dutch oven. Bring to a boil. Place beans in steamer dish or steel strainer/cauldron and place over water. Cover and steam beans for approximately 4-5 minutes. Steam until beans are slightly tender but not fully cooked. When done, remove strainer from water and run beans under cold water. Add to salad.

Place red creamer potatoes in a pot and cover with water. Turn stove on to high. Place pot on stove and bring water to a boil. Reduce heat to medium low and cook potatoes for 20 to 30 minutes, until they appear cooked when poked with a fork. Remove potatoes from stove and run under cold water. Slice potatoes in circles or wedges and add to salad. You can use any type of baby or fingerling potato.

To prepare each salad, cover each plate with salad greens. Place salmon steaks on lettuce in middle of plate. Surround salmon with other ingredients: green beans, capers, grape tomatoes, red potatoes, capers, olives and eggs. Drizzle salad with salad dressing.