Grilled Salmon Salade Niçoise

Ingredients

• 4 cups baby spinach fresh
• 1 teaspoon pepper black
• 2 large eggs 
• 0.5 pound green beans trimmed
• 2 tablespoons honey 
• 0.3 cup kalamata olives pitted halved
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 4 teaspoons olive oil divided
• 0.5  onion red thinly sliced
• 1 pound potatoes red quartered
• 24 ounce salmon fillet 
• 0.1 teaspoon salt 
• 3 tablespoons mustard stone-ground
• 1 large tomatoes cut into wedges ( 2 cups)
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• whisk
• grill
• ziploc bags
• dutch oven

Directions

1. Combine mustard, vinegar, honey, 1 teaspoon oil, and 1/8 teaspoon salt in a small bowl; stir with a whisk. Set aside.
2. Combine remaining 1 tablespoon olive oil, lemon juice, kosher salt, and pepper in a large zip-top plastic bag.
3. Add fish to bag; seal. Marinate in refrigerator 10 minutes.
4. . While fish marinates, place potato and whole eggs in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes.
5. Remove eggs and plunge into cold water. Cook potato 5 minutes; add green beans. Simmer 5 minutes or until vegetables are tender.
6. Remove potato and beans, and plunge into cold water; drain. Peel eggs, and slice each into 6 wedges; set aside.
7. . Prepare grill.
8. Place fish, skin sides down, on grill rack coated with cooking spray, and grill, covered, 10 to 12 minutes or until fish flakes easily when tested with a fork.
9. Remove skin from fish, and cut fish into chunks.
10. Combine spinach, olives, tomato, and onion in a large bowl; add vinaigrette, potato, and beans, and toss to combine. Arrange salad evenly on plates, and top evenly with fish and eggs.