How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

Lazy Girl's Halloween Cupcakes (Shhh... They're Delivered!)

When you'd prefer to prep for your Halloween party by styling your zombie makeup instead of piping cupcakes, look to for a dozen creepy sweets just in time for All Hallows Eve.

See More

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Adorable Lunch Box Recipes for Kids

School lunch has never been this cute. See how mom Ashley Thompson combined fruits, vegetables, and some creativity for a week of noontime treats that are heavy on themes, light on groans.

See More

Easy Slow Cooker Appetizers

Looking for no-fuss appetizer recipes to kick off your party? It's time to whip out that slow cooker! Including juicy meatballs, creamy dips, and spicy wings, we've got all your favorite slow cooker appetizers to choose from. Try one of these easy slow cooker appetizer recipes for your next party or get-together.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Grilled Salmon Salad Nicoise

  • Makes: 6 servings
  • Serving Size: 1 fillet plus 2 cups salad
  • Prep: 20 mins
  • Cook: 21 mins
  • Grill: 8 mins

Grilled Salmon Salad Nicoise



  1. Thaw fish, if frozen; set aside. In a Dutch oven cook potatoes in enough boiling water to cover for 18 minutes. Add haricot verts; return to boiling. Cook about 3 minutes more or until potatoes are tender and beans are crisp-tender. Drain; immediately plunge potatoes and beans in a large bowl of ice water to cool quickly. Using a slotted spoon, remove slightly cooled potatoes from ice water. Quarter the potatoes; place in a large bowl. In a screw-top jar combine the 1/2 cup olive oil and the vinegar. Cover and shake well. Add half of the vinegar mixture to the potatoes; toss gently to coat. Set aside. Drain beans; set aside.
  2. Meanwhile, in a small bowl combine rosemary, the 1 tablespoon olive oil, the garlic, salt, and lemon-pepper seasoning. Rinse fish; pat dry with paper towels. Spread rosemary mixture on skinless side of fillets.
  3. For a charcoal grill, grill fish fillets, skin sides down, on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork. Do not turn during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish fillets, skin sides down, on greased grill rack over heat. Cover and grill as directed.)
  4. Add salad greens to the potato mixture; toss gently to coat. Arrange on a large platter. Top with beans, tomatoes, sweet peppers, eggs, and olives. Using a thin metal spatula, lift the salmon meat off the skin. Place salmon on salad. Drizzle with remaining vinegar mixture.

Nutrition Facts (Grilled Salmon Salad Nicoise)

    Per serving:
  • 601 kcal cal.,
  • 41 g fat
  • (7 g sat. fat,
  • 8 g polyunsaturated fat,
  • 21 g monounsatured fat),
  • 190 mg chol.,
  • 649 mg sodium,
  • 22 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...