French cuisine

Easy

Salmon Nicoise Salad

Name: Salmon Nicoise Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: For the salad:; 1 lb. Baby potatoes, cut in half; 6 Large Eggs; 2 Pieces Salmon fillets (8oz); 1 tsp. Olive oil; 1 lb. Green beans, tipped; 6 cup Mixed greens; 1 cup Cherry tomatoes, quartered; 1/4 cup Pitted Kalamata olives; Salt to taste; Freshly ground black pepper to taste; For the dressing:; 1 Large Shallot, chopped; 1/4 cup Olive oil; 3 tbsp. White wine vinegar; 1 tsp. Dijon mustard; Salt to taste; Freshly ground black pepper to taste

The salmon Nicoise salad is a healthy, tasty dish for lunch or dinner. A colorful mix of greens, potatoes, tomatoes, and green beans, this all topped with baked salmon, eggs, and the fantastic salad dressing made of shallot, dijon mustard, white wine vinegar just make it incredibly refreshing but nutritious and calming at the same time. Enjoy this famous delicious salad that makes you feel as if you were in France!

Sara Lynn – Inspired Eats

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Done

Recipe

PRE TIME: 25 min

COOKING TIME: 20 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

For the salad:
1 lb. Baby potatoes, cut in half
6 Large Eggs
2 Pieces Salmon fillets (8oz)
1 tsp. Olive oil
1 lb. Green beans, tipped
6 cup Mixed greens
1 cup Cherry tomatoes, quartered
1/4 cup Pitted Kalamata olives
Salt to taste
Freshly ground black pepper to taste
For the dressing:
1 Large Shallot, chopped
1/4 cup Olive oil
3 tbsp. White wine vinegar
1 tsp. Dijon mustard
Salt to taste
Freshly ground black pepper to taste

Directions:

Step 1

Preheat the oven to 400ºF.

Step 2

In a large pot of boiling water, cook the potatoes until they are just tender, about 10 minutes.

Step 3

While the potatoes are cooking, in another pot, boil the eggs until they are cooked to your liking. Once they are cooked, run them under cold water to stop the cooking process.

Step 4

Peel and quarter the eggs. Set them aside.

Step 5

Meanwhile, brush the top of the salmon with some oil. Season with salt and pepper to taste. Bake the salmon until it is cooked through, about 12 to 15 minutes.

Step 6

Once the potatoes are cooked, remove them from the water and set them aside.

Step 7

Cook the green beans in the same water until they are bright green and tender-crisp, about 3 to 4 minutes. Once cooked, remove them from the water and set them aside.

Step 8

To make the salad dressing, in a small food processor or blender, add the shallot, olive oil, white wine vinegar, and Dijon mustard. Season with salt and pepper to taste. Blend until the salad dressing is smooth.

Step 9

To assemble the salad, arrange the mixed greens on a serving dish. Top them with green beans, potatoes, tomatoes, eggs, and olives. Flake the salmon using a fork and arrange the salmon pieces on top of the salad.

Step 10

Serve immediately topped with the vinaigrette.