Grilled Salmon, Nicoise Style
Towards the end of the Root Culinary Job Training Program, we let trainees tell us what they want to learn about. This week, they requested to learn about seafood. We talked about the benefits of sustainably caught fish and good flavor combinations. What’s great is that trainees got to try some ingredients they had never had before. We had artichoke hearts hanging around in the kitchen, and since that works well with any fish, trainees voted to add those in, too!
Below is the simple recipe that can be prepared quickly and is definitely a crowd-pleaser! These recipes are “tried and true” favorites from the Root kitchen. Give it a try - let us know what you think!
Grilled Salmon, Nicoise Style
Ingredients:
Salad Ingredients
½ cup Olives, pitted, coarsely chopped
¼ cup Capers, drained and chopped
1 cup Tomatoes, diced
1 Lemon, juice and zest
2 Tbsp olive oil
1 tsp Black pepper, ground
Kosher salt to taste
(optional) artichoke hearts, chopped small, added to taste
Grilled salmon:
1 pound salmon, skin and bones removed, cut into portions
Kosher salt, as needed
Canola oil, as needed
Ground black pepper, as needed
Instructions:
Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then prepare your recipe.
Preheat your grill to medium high heat and season it.
First, make your salad: combine all ingredients, taste for consistency and texture. Set aside.
Next, season your fish with salt, pepper, and a small amount of oil.
Grill your fish on both sides, cook to desired doneness.
Dress with nicoise salad on top. Serve hot.
