Serving Size:1 ounce cooked salmon, 2/3 of an egg, 1 cup greens, 3/4 cup vegetables, and 1 1/2 tablespoons vinaigrette each
Grill:4 mins to 6 mins per 1/2-inch thickness
Grilled Lemon Salmon Salad Nicoise
Thaw salmon, if frozen. Rinse and pat dry with paper towels. Set aside. Peel a strip around the center of each potato. In a covered large saucepan cook potatoes in enough lightly salted boiling water to cover for 10 minutes. Add green beans. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until potatoes and beans are tender. Drain. Rinse with cold water to cool quickly; drain again. Set aside.
Meanwhile, measure thickness of salmon fillets. Sprinkle salmon with the lemon-pepper seasoning. Lightly coat both sides of salmon fillets with cooking spray.
For a charcoal grill, place salmon fillets on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling if fish is over 3/4 inch thick. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.) Cut salmon into serving-size pieces.
Line six serving plates with salad greens. Arrange salmon, potatoes, green beans, tomatoes, chives, eggs, and olives on greens. Drizzle with Lemon Vinaigrette.
In a screw-top jar combine lemon peel, lemon juice, olive oil, garlic, salt and black pepper. Cover and shake well. Makes about 1/2 cup.