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Makes two servings 8-ounce salmon filet 2 teaspoons olive oil Kosher salt and freshly ground pepper, to taste 2 lemons 6 small red new potatoes 1 cup fresh green beans 3 hard cooked eggs, peeled and sliced 1 cup pecans 1/3 cup Nicoise olives 2 tablespoons capers 1/2 cup cherry tomatoes Watercress for garnish 1/4 cup red wine vinaigrette or blue cheese dressing

Prepare coals in barbeque (or gas) grill. Brush salmon with olive oil and season with salt and black pepper. Cut lemons in half. Grill salmon, skin side down until just cooked through, 3-5 minutes. Place lemons on grill with salmon, cut side down and grill until beginning to brown. Remove lemons and salmon from grill and set aside. Cut potatoes in half and steam until tender, about 15 minutes. Chill until ready to use. Steam green beans until just tender. Chill until ready to use. To assemble salad, arrange lemons, potatoes, green beans, sliced eggs and pecans. Add olives, capers and tomatoes around salmon. Serve with dressing of choice. All materials courtesy of the Assoc. for Dressings & Sauces and the National Pecan Shellers Assoc. For more on salads and dressings, visit www.salada or and for more about pecans, visit