Salmon Nicoise

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by: More Savory, Less Sweet






I love Salad Nicoise! Typically made with oil packed tuna, I really enjoy the salad with fresh, grilled salmon. It is served that way frequently here in the Pacific Northwest! Preparing the potatoes, eggs, green beans and salmon ahead, make this a quick week night dinner or a great salad to pack to work for lunch!




ingredients

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serves: 2

For the dressing

Dijon Vinaigrette – not traditional – but my version!

2/3 cup of great quality olive oil

1/4 cup sherry wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon fresh chopped tarragon

Fresh cracked pepper and salt to taste.

For the salad

4-6 small baby new potatoes, boiled gently until fork tender, drained and cooled

1/2 pound haricot vert – or any other small green bean, blanched until tender and cooled

2-4 hard-boiled eggs

a handful of heirloom cherry tomatoes

mixed baby lettuce

Nicoise olives (I could not find these at my regular store I substituted the Lucques olives I had on hand At least they were French!)

4 ounce portion of grilled salmon or one can of good quality tuna packed in olive oil, per serving

capers for garnish

fresh ground pepper and salt

Nutrition Facts
Salmon Nicoise

Servings Per Recipe: 2

Amount per Serving

Calories: 613

  • Total Fat: 23.9 g
  •     Saturated Fat: 4.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 173.9 mg
  • Sodium: 450.6 mg
  • Total Carbs: 69.5 g
  •     Dietary Fiber: 11.5 g
  •     Sugars: 4.6 g
  • Protein: 31.3 g
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preparation

1.  Prepare the dressing by whisking all the ingredients together in a small bowl. Set aside.

2.  Prepare the salmon filets by grilling or poaching.

3.  Prepare the eggs, potatoes and green beans.

4.  When the potatoes are cool, slice them into thin slices. Place in a small bowl. Drizzle with a couple tablespoons of the salad dressing and toss gently.

5.  Place the cooled green beans in a small bowl. Add 2 tablespoons of dressing and toss gently.

6.  Peel and slice the cooled hardboiled eggs. Refrigerate until ready to assemble the salad.

7.  To assemble the salad, place a handful of the baby lettuce on a chilled dinner plate. Sprinkle with a little of the salad dressing. Arrange the sliced potatoes, green beans, eggs, tomatoes, salmon or tuna, and olives in a pleasing pattern. Spoon a little more dressing over the salad. Bon appetite!

Cooks' note:
If you have the salmon (if using) potatoes, green beans, and hard boiled eggs prepared a day or so in advance, you can have this salad on the table in 15 minutes!

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