Oh, hello, my salmon loving friends. Do I have some fantastic news to share with you guys today, or what? First off, this Salmon recipe is definitely on the top of my favorite recipes now. Dang good! Secondly, and even more importantly, Whole Foods Market is having an INCREDIBLE salmon sale right now! Atlantic Salmon is on sale for only $7.99 a lb. though July 18th, 2017 (this is in Dallas/Houston and select regions). WHAT? You guys, that is like almost half off right there, so RUN! And yes, I realize this isn’t wildcaught, which I prefer to purchase wildcaught on a regular basis; however not only is this deal too good to turn down, it is also from Whole Foods Market, where I very much trust their stringent standards on farm-raised seafood.
You all know how much I love Salmon so this made my summer (I mean, just look at my fish section, it’s a little excessive). I wanted to do something fun with it to let you all know about this fantastic sale and I remembered a dish I recently had during my trip to Malibu. We went to Malibu Farm and I ordered their grilled salmon kale nicoise salad and knew I had to recreate their recipe at home for you all. This recipe turned out absolutely perfect and I can’t wait for you all to fire up your grills and enjoy it yourselves!
Get your butts over to Whole Foods Market and buy some Salmon and make this delicious recipe! I hope you are all having a very happy summer!
- 4 (6-8oz) center cut salmon filets
- 2 tbsp. olive oil
- 6 small yellow potatoes
- 3/4 lb. green beans
- 2 bunches kale, stemmed and chopped finely
- 1/2 cup nicoise olives (or kalamata olives, halved)
- 2 tbsp. capers, or more to taste
- 4 hard-boiled eggs, halved
- 1/2 cup cherry tomatoes, halved
- 1/2 tsp. anchovy paste
- 1 tsp. dijon mustard
- 1/2 cup extra virgin olive oil
- juice of 1 lemon
- 1 clove garlic
- 1/4 tsp. dried thyme
- 1/8 tsp. dried oregano
- salt and pepper, to taste
- In a food processor of blender, combine all of the vinaigrette ingredients. Blend until smooth and set aside.
- Place potatoes in a sauce pan with some salt and cover with cold water. Bring to a boil then reduce heat to low and cook until potatoes are fork-tender, 20-25 minutes. Drain, then set aside to allow to cool until able to handle. Cut into quarters and set aside.
- Refill the same saucepan with water and bring to a boil. Add green beans (and a little pinch of salt) and cook for about 3 minutes, or until just tender. Drain and rinse under cold running water to stop cooking pocess. Set aside.
- Place the kale in a bowl and pour in the salad dressing. Using your hands, massage the kale until the dressing has seeped into the kale and the kale has wilted a bit, about 3 minutes. Set aside while you grill you salmon so that the kale will continue to marinade in the dressing.
- Brush the top of the salmon with olive oil and season generously with salt and pepper. When the grill is hot, place fillets on grill, skinless side down first, so that they can get nice grill marks. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart.They should flip easily when they have nice grill marks on them, if you flip too soon they may fall apart.
- Using a metal spatula, turn the fish onto the other side, so that the skin side is now on the grill grates. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done.
- Divide the marinated kale amongst 4 plates and garnish with potatoes, olives, capers, eggs, tomatoes, green beans, and top with the grilled salmon.
- If you do not want to grill your salmon, here is a baking option: Bake in oven at 375 degrees for 20-25 minutes (depending on the thickness of your salmon).