Niçoise salad w/ Salmon

This was dinner tonight—it was fantastic!!!

Niçoise salad w/ Salmon

2 (4 oz. each) salmon fillets
4 t. molasses
dash of chili powder
dash of salt
2 c. mixed greens salad
4 to 6 small red potatoes, boiled
1 c. fresh green beans, steamed
1 (14 oz.) can mushrooms (or fresh, of which I didn't have handy)
2 baby zucchini, peeled & cut into matchsticks, then sautéed
1 hard-boiled egg, sliced

1. Tear off two equal pieces of heavy-duty foil. In the center of each, drizzle about a tablespoon of olive oil. Place each salmon fillet in on top of oil, then spoon 2 teaspoons of molasses to cover the fish. Dash with salt and chili powder, and seal packets by folding up edges.
2. Prep other veggies, as directed above. This is a good dinner for the summer when you may already have some of these things leftover in your fridge.
3. For the mushrooms, I melted about a tablespoon of butter in a small saucepan and then added one tablespoon of flour, to make a roux. Then, instead of using milk, I added most of the liquid from the can of mushrooms. (FYI: Had they been fresh mushrooms, I'd have sautéed them first, removed them from the pan, made the roux with milk/cream, and added the mushrooms back in.)
4. Grill the salmon foil packets over medium-high heat for about 10 minutes.
5. On one end of an oblong plate, create a bed of salad greens, and place a fillet on top; pour any liquid from the foil packet on top. Arrange the other ingredients on the plate in an aesthetically-pleasing way…if you can wait that long before eating…
   

NOTE: It's pronounced "nee-SWAH" in case you were wondering.