Salmon, packed with omega-3’s and a good source of protein, along with other meaty filets like swordfish and mahi-mahi, are fantastic when infused with the flavourful char of a grill. It’s a great option when looking for a healthy protein to toss on the grates.
This recipe is based on a version of poached salmon served cold alongside a yogurt-based sauce with lemon juice, capers and dill that you’ll often find at brunches, bridal showers and potlucks. But here, the salmon is grilled, giving it tons of added flavour, and it can be served chilled, like the classic, or warm from the grill.
Because this version of salmon with yogurt sauce is so versatile, it works well for any kind of entertaining, whether it’s for a large group or a small family. The sauce can be made ahead so the flavours have time to meld, and the salmon can be grilled in advance, too. Then, everything can be refrigerated and cooled for a refreshing and light summer meal or as part of a buffet.
Meanwhile, in a medium bowl, stir yogurt, dill, capers, mayonnaise, lemon juice, garlic, salt and pepper until well blended. Cover and refrigerate until ready to serve.
Brush salmon with oil and grill, flesh side down for 8 to 10 minutes. Turn over and continue to grill for 4 to 5 minutes. Cover and refrigerate.
Nicoise salad is a French salad with tuna, hard boiled egg, green beans, potatoes, olives and other veggies served with a vinaigrette dressing. You can use fresh or canned tuna, but we think using a nicely grilled tuna steak to top the salad makes a world of difference – not just in presentation, but in flavor, too. Since it’s still cold outside, we’re lucky we can achieve this perfectly seared rare tuna on an indoor grill in just minutes.
First, we composed the salad with a bed of lettuce, then assembled sections of the different ingredients. We made a large platter for serving a group as a lunch salad (This would also be great to serve at a brunch or bring to a potluck shower.) so we used a fair amount of each ingredient. We seared the tuna on the Searing Grill, sliced it and served it over the salad with our favorite lemon vinaigrette on the side.
It was a delicious, healthy lunch and surprisingly hearty. If you don’t usually fill up on salads, this one was made for you.
Grill tuna 3 to 4 minutes on each side or until desired doneness. Let rest for 5 minutes and slice.
Arrange remaining ingredients, except the oregano and salad dressing on a serving platter. Top with sliced tuna.
Garnish with oregano sprigs, lemon slices and serve with choice of salad dressing.
Share this Recipe
With the Indoor Searing Grill, you can enjoy outdoor grilled flavor anytime you want, regardless of the weather. There are two secrets to its excellent grilling capability. The Searing Grill’s high-heat searing temperature locks in juices and flavor, giving your meat better taste, texture and appearance. What’s more, its unique hooded design helps keep in flavor to give your food that authentic outdoor grilled taste.
