Salmon Nicoise Sandwiches
- 1 1/2 pounds skinless center-cut salmon fillet
- 1/3 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 1 European cucumberpeeled, halved, seeded and thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup thinly sliced celery, plus 2 tablespoons celery leaves
- 3 scallions, thinly sliced
- 1/2 cup Nicoise or Calamata olives (3 ounces), pitted and chopped
- 1/4 cup fresh lemon juice
- 1 pint grape tomatoes, halved
- 3 hard-cooked eggs, chopped
- 1/2 cup torn basil leaves
- 2 medium baguettes, split
- Preheat the grill.
- Lightly brush the salmon with oil and season generously with salt and pepper.
- Grill over a hot fire for about 10 minutes, or until browned on the outside and medium rare inside.
- Transfer the salmon to a platter, cover loosely with foil and let cool for 20 minutes.
- Break up the fish into large chunks.
- In a large bowl, toss the cucumber, bell pepper, sliced celery, celery leaves, scallions and olives.
- Add the 1/3 cup of olive oil and the lemon juice and toss.
- Add the tomatoes, eggs, basil and salmon, season with salt and pepper and toss gently.
- Mound the salmon salad on the baguettes; let stand for 20 minutes, then cut into 6 sandwiches.
center, extravirgin olive oil, salt, european, yellow bell pepper, celery, scallions, nicoise, lemon juice, grape tomatoes, eggs, torn basil, baguettes
Taken from www.foodandwine.com/recipes/salmon-nicoise-sandwiches (may not work)