Grilled SALMON NICOISE SALAD
about 3/4 to 1 cup grilled fresh salmon (cut/flaked into bite-size pieces)
about a handful of leftover steamed sugar snap peas (or could micro-steam some fresh ones or fresh asparagus or green beans)
2 hard-boiled eggs (I put them into the pot when I simmered the potato slices), cut into 1/4s
1 small-medium potato (I used Russet, peel on), cut in half then thin slices
handful of cherry / plum tomatoes (cut in half)
A bunch of whatever type of lettuce you have on hand (I used part baby spinach and part baby mixed greens ~ but even thinly sliced iceberg is good)
bottled oil/vinegar or vinaigrette-type dressing (mine was Greek)
OPTIONAL additions: sliced black or Kalamata olives ~ capers ~ pepperoncini ~ bell pepper (very thinly sliced) ~ 3-bean salad or garbanzo beans ~ or whatever else you around
***
Put the sliced potatoes and eggs into a pot of cold salted water and bring to a boil. Cook until the potatoes are soft. Meanwhile ~ put some of your dressing into the bottom of a big serving bowl. When the potatoes are soft, take them out with a slotted spoon and immediately into the salad dressing in the bowl. (Take the pan with the eggs still in there off the stove ~ put a lid on it ~ let the eggs sit for awhile and finish cooking.) I also put the tomato halves into the salad dressing and move everything around with a rubber scraper to be sure it's all coated well. (The dressing will sink into the hot potatoes, and the heat from the potatoes will cause the dressing to sink into the cut tomatoes too.)
You can let this "hang out" for hours, if you want ~ and then do the rest of the salad later. But, if you want to eat sooner, take the potatoes & tomatoes out of the big salad serving bowl and put into a small bowl ~ set aside. Put your lettuce in the bottom of the big bowl. Now you can lay out the potatoes & tomatoes in a line across the top of the lettuce (placement is up to you). The cut-up/flaked salmon goes in another row ~ sugar snap peas (or asparagus / green beans) is another row. I put 4 of the egg quarters down one side and the other 4 down the other side. Pour whatever dressing is in that little bowl (that had the potatoes & tomatoes) over the sugar snap peas. Then VERY LIGHTLY drizzle some more dressing over the salmon and everything else.
No gluten here, so you might want to splurge on garlic bread or Hawaiian sweet rolls. ** I love this way to use leftover grilled salmon because I will NOT reheat it in the microwave (smells up the house and doesn't taste good).