Salmon Nicoise Salad
This salmon Nicoise salad can be made with salmon or the more classic version of tuna. Essentially any type of leafy green, size of tomato, or type of potato would work, these just happen to be my favorites!
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 2 salads 1x -
Category: Salads -
Cuisine: French
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Ingredients
Salad:
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 head romaine lettuce, chopped
- 1 cup green beans (10-12 beans)
- 2 eggs
- 1 cup baby potatoes (6-8 potatoes)
- 1/2 cup olives (8-10 olives)
- 1/2 cup cherry tomatoes, quartered (4-6 tomatoes)
- Sea salt
- Fresh pepper
Dressing:
- 1 clove of garlic
- 3 tablespoon olive oil
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
Instructions
- Prepare the dressing. Peel and chop garlic. In a small jar on container, combine garlic, olive oil, lemon juice and mustard. Shake or whisk to ensure well combined.
- Cook the potatoes. Bring a pot of water to a boil, season with a pinch of sea salt and add potatoes. Cook for 12-15 minutes or until they can easily be pierced with a fork.
- Cook the beans. Add the beans to the pot of potatoes with 2 minutes remaining in the cooking time. You only want to cook the beans for 2 minutes until they are bright green in colour. The beans can also be added to the salad raw, but are easier to eat when lightly cooked.
- When the potatoes and beans are done cooking strain and submerge them in cold water. This is done to stop the cooking process. The beans can be added to the salad whole, while the potatoes can be cut in half.
- Cook the eggs. Bring water to a boil and add eggs. Boil for 10 minutes for a yoke could through, or 6-8 minutes for a runny yoke. Once the eggs have cooked remove from boiling water, add to cold water to help cool and peel. Cut in halve to serve.
- Cook the salmon. Season the salmon with salt and pepper on both sides. In a hot pan, add olive oil and add salmon skin side down. Cook for 4 minutes and then flip and cook for another 2 minutes. Set aside to cool.
- Prepare the salads. Add chopped romaine to a bowl, drizzle with 1 tbsp. of dressing and toss to coat.
- Add the dressed lettuce to a plate or bowl, and top with cooked salmon, egg, potatoes, tomatoes, beans and olives. The salmon can be added to the salad hot or cold, my preference is cold.
- Drizzle salads with remaining dressing and season with salt and pepper as needed.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1 salad
- Calories: 620 calories
- Sugar: 11 grams
- Fat: 40 grams
- Carbohydrates: 36 grams
- Fiber: 11 grams
- Protein: 39 grams
Find it online: https://kaynutrition.com/salmon-salad-nicoise/