Minnesota "Nice-oise"

by Brenda LangtonTastemaker in Residence - courtesy of Mill City Market Chef Jenny Breen


1 bunch garlic scapes
1 red onion, thickly sliced
8 oz. salmon
6 medium potatoes or sweet potatoes, quartered
4 eggs, hard boiled
1 cup capers
1 lb salad greens and/or spinach
1/4 cup basil leaved, chopped
1 bunch asparagus
Olive oil
salt and pepper
1/4 cup maple syrup
1/4 cup prepared mustard
6 cloves garlic, minced
1/4 cup lemon juice
salt and pepper

  1. Brush vegetables with olive oil, salt and pepper and grill until nicely charred, Potatoes will take the longest (20-25 minutes) and scapes and asparagus will be fastest. Set aside.
  2. Brush salmon with oil, salt and pepper and grill over high flame-about 8 minutes per side.  It should be thoroughly cooked, but not overcooked and tough. Set aside. Allow these ingredients to cool.  
  3. To prepare salad, place greens on plate, arrange vegetables on top of greens, sprinkle with capers and basil and pour dressing on top. Alternately, dress greens before plating, then pour lightly over vegetables.