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Salmon Nicoise Salad

Delicious Salmon Niçoise Salad

Ingredients
  

  • salmon fillet - 1 lb.
  • olive oil - 2 teaspoons
  • salt - to taste
  • small potatoes - 6 oz
  • green beans - 4 oz
  • large eggs - 2
  • medium tomatoes - 3
  • kalamata olives - 1/3 cup
  • medium cucumber - 2
  • extra virgin olive oil - 1/4 cup
  • Dijon mustard -
  • freshly ground black pepper - to taste
  • lemon juice - 1 tablespoon
  • salt - to taste
  • fresh parsley - 1 tablespoon finely chopped

Instructions
 

  • Place potatoes in a medium saucepan and add cold water to cover by 1".
  • Bring to a boil and cook until tender, for about 15 minutes.
  • Remove potatoes from the saucepan. Pat-dry them.
  • Cook the eggs in a pan of boiling water for 6 minutes to hard-boil.
  • Remove from the heat, let to cool, and peel.
  • Meanwhile, preheat the oven to 375F.
  • Brush the salmon with olive oil and sprinkle with a pinch of salt.
  • Wrap the fillet with parchment paper and place it in a baking dish.
  • Bake in preheated oven for 14 minutes.
  • Remove the salmon from the oven and let cool.
  • Cook the beans in a pan of boiling salted water until bright green and crisp-tender, about 2-3 minutes.
  • Then place them in a bowl with ice water to stop the cooking process
  • In a small bowl whisk the olive oil, Dijon mustard, and lemon juice. Season to taste with salt and black pepper.
  • Quarter the eggs, potatoes, and tomatoes; slice the cucumbers.
  • Using a fork, break salmon into large pieces; discard skin.
  • Arrange the salmon on the platter, surround it with the potato, tomatoes, beans, cucumber, olives, and eggs. Drizzle with a half on the dressing
  • Top the salad with chopped parsley.
  • Serve with fresh greens and the remaining dressing on the side.