Grilled Salmon Niçoise

Brush the salmon fillets with 2 tablespoons of the olive oil, sprinkle with salt and pepper and set aside.

In a bowl, combine the tomatoes, peppers, cucumber, celery, green beans, onion and 2 tablespoons parsley. Set aside.

In a separate bowl, whisk 2 tablespoons of oil with the vinegar; season with salt and pepper. Reserve.

Oil the grill rack. Place the salmon, flesh-side down, on the grill over hot coals, 3 inches from the heat source. Cook for 8 to 10 minutes, turning after 4 minutes. The salmon should be lightly browned and crisp on the surface, cooked through at the edges and rarer in the center.

Toss the reserved vegetables with the whisked oil and vinegar, then divide among 4 dinner plates, arranging in the center. Place a salmon fillet atop each salad portion. Divide the olives among the plates. Garnish with the remaining chopped parsley. Serve immediately.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 350 calories , 12g carbohydrates, 36g protein, 18g fat, 80mg cholesterol.