Salmon nicoise salad
Salmon Niçoise Salad is a nutritious dish featuring tender salmon, fresh vegetables, and a tangy mustard-lemon dressing. It’s a modern take on the traditional Niçoise salad, perfect for a light lunch or dinner.
Cook time 27 min
Prep time 12 min
Ingredients:
5 potatoes3 eggs
1 cup green beans
1 lb salmon
1 tbsp olive oil
salt & pepper to taste
2 cups mixed greens (or salad mix)
2 tomatoes
1/3 cup olives
1/3 cup lemon juice
1 tsp mustard
Salmon Niçoise Salad is a flavorful and nutritious dish that combines tender salmon, fresh vegetables, and a tangy dressing. This recipe is perfect for a light lunch or dinner, offering a great balance of protein, healthy fats, and veggies. It's a modern twist on the traditional Niçoise salad, making it a delicious and wholesome meal option.
Instructions:
- Wash and scrub the potatoes thoroughly. Place them in a large pot and cover with water.
- Bring the water to a boil and cook the potatoes until tender, about 15-20 minutes. Drain and let them cool.
- Once cooled, cut the potatoes into bite-sized pieces.
- In a separate pot, place the eggs and cover them with cold water.
- Bring the water to a boil, then reduce the heat and let them simmer for about 10 minutes.
- Remove the eggs from the pot and place them in an ice bath to cool. Once cool, peel the eggs and cut them into halves or quarters.
- Trim the ends of the green beans.
- In a pot of boiling salted water, blanch the green beans for about 3-4 minutes until they are bright green and tender-crisp.
- Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
- Preheat your oven to 400°F (200°C).
- Place the salmon on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
- Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork. Let it cool slightly, then break it into large chunks.
- Wash the mixed greens and tomatoes. Cut the tomatoes into wedges.
- In a large salad bowl or platter, arrange a bed of mixed greens.
- Top with the cooked potatoes, green beans, tomatoes, eggs, olives, and chunks of salmon.
- In a small bowl, whisk together the lemon juice, mustard, and a pinch of salt and pepper.
- Drizzle the dressing over the salad. Toss gently to combine if desired.
- Serve the salad immediately as a main dish or a hearty side. Enjoy!
By combining fresh ingredients and carefully balancing flavors, you can create a delicious and healthy Salmon Niçoise Salad that is sure to impress. This recipe is not only nutritious but also visually stunning, making it a great choice for both everyday meals and special occasions. Enjoy your culinary creation!
Salmon nicoise salad FAQ:
Bake the salmon at 400°F (200°C) for about 12-15 minutes, or until it flakes easily with a fork.
If you don't have green beans, you can substitute them with asparagus or snap peas for a similar texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to eat to prevent sogginess.
Use a large pot that can hold enough water to cover the potatoes completely, allowing for even cooking.
Boil the eggs for about 10 minutes for hard-boiled. You can check doneness by the firmness of the yolk; it should be fully set.
Tips:
- For a more intense flavor, marinate the salmon in lemon juice, olive oil, and a pinch of salt and pepper 20 minutes before cooking.
- Make sure to boil the eggs for exactly 8-10 minutes to achieve the perfect hard-boiled texture.
- Blanch the green beans in boiling water for just 2-3 minutes, then immediately transfer them to ice water to preserve their color and crunch.
- Dress the salad just before serving to prevent the greens from becoming soggy.
- For an extra touch, consider adding a sprinkle of fresh herbs such as dill or parsley.
Nutrition per serving
4 ServingsCalories 450kcal
Protein 36g
Carbohydrates 55g
Fiber 8g
Sugar 6g
Fat 15g
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