yield: 4 SERVINGS prep time: 10 MINUTES cook time: 15 MINUTES total time: 25 MINUTES Salmon Nicoise Salad is a classic french salad with wild salmon tossed in a tangy lemon dijon vinaigrette
INGREDIENTS
FOR THE SALAD:
3 tablespoons olive oil, divided
1 teaspoon dried herbs de provence (or dried thyme)
1/2 lemon
2 wild salmon filets (1 - 1.5 lbs.)
8 ounces baby red potatoes, roasted or boiled
8 ounces haricot vert or green beans, trimmed
4 large eggs
4 cups mixed spring green
1 cup cherry tomatoes, halved
1/2 cup nicoise or Kalamata olives
FOR THE DRESSING:
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
INSTRUCTIONS
PREPARE THE SALAD:
Preheat the oven to 400 degrees.
Toss the potatoes and green beans with 2 tablespoons of the olive oil, salt and pepper to taste. Place on a large rimmed baking sheet and roast in the oven for 35-40 minutes.
While the potatoes and green beans cook, prep the salmon. Season with salt and pepper to taste, and squeeze the juice from 1/2 a lemon over each filet. Brush each filet with 1/2 tablespoon of the remaining olive oil and let stand at room temperature. Place on the baking sheet with the potatoes and green beans during the last 15 minutes of cooking time.
Place the eggs in a sauce pan and cover with water by 2 inches. Cover and bring to a boil over medium heat. Immediately remove from heat and allow to stand at room temperature for 10 minutes. Drain and immerse in cold ice water until cool (this will help with easy peeling). Peel the eggs then halve lengthwise and halve again.
PREPARE THE DRESSING:
Place the olive oil, lemon juice, dijon, salt and pepper in a mason jar and cover tightly. Shake vigorously until emulsified.
ASSEMBLE THE SALAD:
Divide the lettuce, cherry tomatoes, olives, egg, potatoes, green beans and salmon between (4) plates. Drizzle with the desired amount of dressing, serve and enjoy!
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