1 1/2 lb
(0.7 kg)center cut salmon fillet (or four 6-8 oz/170 - 225 g centre cut fillets), skin on, pin bones removed
Untreated cedar grilling plank
(45 mL)extra virgin olive oil
(15 mL)sherry vinegar
(5 mL)Dijon mustard
(15 mL)finely minced shallot
Salt and pepper to taste
(250 mL)cherry tomatoes, quartered
(125 mL)diced cucumber
(125 mL)sliced green beans
(30 mL)pitted and chopped Nicoise olives
(15 mL)chopped chives
(15 mL)chopped parsley
large hard-cooked egg, finely chopped
Soak cedar grilling plank in water for at least 30 minutes or overnight if possible.
Preheat grill for indirect grilling on medium-high. If using oven, preheat to 425°F (220°C).
In a small bowl, combine grainy mustard, brown sugar, olive oil, lemon zest, salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes. Place salmon fillets on plank.
Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving. Serve with Niçoise Relish.
In a small bowl, combine olive oil, sherry vinegar, Dijon, shallot, salt and pepper to taste.
In a medium bowl, add tomatoes, cucumber, green beans, olives, chives and parsley. Mix to combine; pour dressing over. Gently fold chopped egg into mixture and serve.