Salmon Niçoise Salad

This easy french niçoise salad (pronounced ni-swaa) is a great fresh tasting main course! I was first introduced to this salad during my bridal shower. I loved the blanched vegetables and potatoes! This particular recipe calls for salmon which was a nice addition but not mandatory if you are looking for a vegetarian option.

Ingredients:

Serves 4

• 2 skinless salmon fillets (or about a 1lb. piece)
• coarse salt and ground pepper
• 2 heads of Romain lettuce
• Steamed Green Beans
• Fingerling Potatoes
• 4 plum tomatoes
• 3 Hard-Cooked Eggs
• 1 medium red onion
• 1/4 cup Kalamata (or black) olives
• Dijon Vinaigrette (see recipe below) 

Directions:

 

1. If you haven't already hard boiled your eggs, do that first so you can place them in an ice bath allowing them to cool down while you prepare everything else.

2. In a medium pot, bring water to a boil; add fingerling potatoes about four to five per person for each person you'll be serving. Cover; cook, stirring occasionally, until tender, 14 to 16 minutes.

3. With a slotted spoon, transfer potatoes to a bowl salt and pepper. Set aside to cool. Add a generous handful of green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.

4. This recipe suggests you cook your salmon in a skillet on your range. I always cook my salmon under the broiler so I opted for that method. If you decide to broil your salmon place it on some foil S&P it and set it under the broiler for 7-10 minutes; until it is opaque throughout. Here is the skillet method: Fill a deep skillet with 1/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.

5. While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.

6. On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, and olives. Serve with Dijon Vinaigrette on the side.

 

Dijon Vinaigrette:
Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and Pepper
• 1/4 cup olive oil

Directions:

Place all the ingredients in a bowl and whisk together.