Grilled Salmon Niçoise With Turmeric Vinaigrette

Directions

1. 1
   Place salmon in a shallow dish. In a bowl, whisk together oil, vinegar, garlic, Dijon mustard, turmeric, salt and pepper; pour 2 tbsp (30 mL) over salmon, turning to coat, and set aside remaining vinaigrette. Marinate for 5 to 10 minutes.
2. 2
   Preheat grill over medium-high heat.
3. 3
   Place salmon, skin side down, on greased grill; close lid and grill, turning once, until opaque in centre and fish flakes easily when tested, about 10 minutes per 1-inch (2.5 cm) thickness. (If not serving right away, let cool, cover and refrigerate for up to 2 days.)
4. 4
   In a saucepan of boiling salted water, cook potatoes until tender, 10 to 12 minutes. Using a slotted spoon, transfer to cutting board; cut potatoes in half. Meanwhile, return water to a boil; cook green beans until tender-crisp, about 3 minutes.
5. 5
   Drain; transfer to a bowl of ice water to cool.
6. 6
   Drain well.
7. 7
   Place in a large bowl, along with cooked potatoes. (If not serving right away, cover and refrigerate for up to 2 days.)
8. 8
   Add half of the remaining vinaigrette, stirring to coat.
9. 9
   To serve, divide potato and green bean mixture among plates. Scatter or top with tomatoes, basil, olives and eggs. Break or flake salmon into large pieces and place on top; drizzle with remaining vinaigrette.