Salmon Niçoise Salad
Serves 420 mins prep10 mins cook
A twist on the French classic, Salmon Niçoise Salad makes a perfect summertime dinner! Fresh sockeye salmon serves as the centerpiece of this entree salad in place of traditional tuna. Romaine lettuce, steamed green beans, baby potatoes and red onion are tossed together to create the rest of the salad, then topped with a tangy olive oil-Dijon vinaigrette. Flavorful for lunch or dinner, this Salmon Niçoise Salad sings of summertime flavors.
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What you need
Instructions
Make the Dressing 1 In a mason jar, measure out the olive oil, red wine vinegar, dijon mustard, honey and lemon juice. 2 Season with salt and pepper, then cap and shake vigorously until combined. 3 Set aside for later. Make the Salad 1 Preheat the oven to 375°F. Spray a baking sheet with nonstick baking spray. 2 Place the salmon skin down onto the prepared baking sheet. Season liberally with salt and pepper. 3 Bake the salmon for 15-25 minutes, or until the fish has cooked through. (This step will vary based on the thickness of the fish. Ours was nearly 1” thick, so it took a little longer.) 4 While the salmon bakes, steam the green beans on the stovetop or in the microwave. Set aside for later. 5 Steam the baby potatoes on the stovetop or in the microwave. Set aside for later. 6 Cover the eggs with 1” water in a saucepan. Place on the stovetop over high heat and bring to a boil. When the water reaches a boil, cover and remove from the heat. Let stand for 8-10 minutes, then drain and cool the eggs in ice before peeling. 7 When the ingredients have all cooked and have cooled slightly, arrange the salad. 8 In a large bowl, measure out the romaine, then top with the green beans, hardboiled eggs, potatoes and red onion. 9 Drizzle the dressing over the salad, then add the flaked (or whole pieces) of salmon. 10 Serve immediately, and enjoy!View original recipe
