AuthoradminCategoryDinner, Eggs, Fish, Greens, Lunch, Main Ingredients, Salad, Salmon, Seafood, TunaCuisineHealthyCooking MethodBoilingDifficultyIntermediateThere’s something so satisfying about an entrée salad. Especially when it’s nourishing, filling and completely off the hook tasty! This <strong>Salmon Niçoise with Warm Shallot Caper Vinaigrette</strong> is our new family favorite.
Place potatoes in a medium saucepan and add cold water to cover by 1 inch. Bring water to a boil and season with salt. Cook until the potatoes are fork-tender, 15-20 minutes. Set potatoes on a plate with a slotted spoon.
Have a bowl of ice water ready. Return the water to a boil and cook the green beans in same saucepan until al dente, about 2 minutes. Using a slotted spoon, transfer green beans to the bowl of ice water. Chill until cold, about 3 minutes. Pat beans dry with paper towels.
Have a bowl of ice water ready. Return water in pot to a boil and cook eggs, 8-10 minutes. Transfer eggs to the bowl of ice water. Chill until cold, about 5 minutes. Peel and set aside.
Heat 2 tablespoons of oil in a small saucepan over medium heat. Add the shallots and capers. Cook and gently stir until capers burst, about 3 minutes. Transfer to a bowl. Whisk in remaining ¼ cup oil, mustard, lemon juice and honey. Season vinaigrette with salt and pepper.
Heat a medium sized sauté pan with a small pour of olive oil over medium high heat. Season the salmon with some garlic salt & pepper. Place salmon in the pan skin side down and sear for a few minutes skin until crispy & fish is 1/2 way cooked through. Gently flip & cook another few minutes until salmon is browned and cooked to your liking.
Using a fork, break salmon into large pieces and discard skin. Slice the potatoes and eggs crosswise.
Arrange the lettuce on a platter. Season with salt and pepper. Drizzle with half of dressing and toss. Top in pretty piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and any fresh herbs you desire.
Ingredients
Directions
Place potatoes in a medium saucepan and add cold water to cover by 1 inch. Bring water to a boil and season with salt. Cook until the potatoes are fork-tender, 15-20 minutes. Set potatoes on a plate with a slotted spoon.
Have a bowl of ice water ready. Return the water to a boil and cook the green beans in same saucepan until al dente, about 2 minutes. Using a slotted spoon, transfer green beans to the bowl of ice water. Chill until cold, about 3 minutes. Pat beans dry with paper towels.
Have a bowl of ice water ready. Return water in pot to a boil and cook eggs, 8-10 minutes. Transfer eggs to the bowl of ice water. Chill until cold, about 5 minutes. Peel and set aside.
Heat 2 tablespoons of oil in a small saucepan over medium heat. Add the shallots and capers. Cook and gently stir until capers burst, about 3 minutes. Transfer to a bowl. Whisk in remaining ¼ cup oil, mustard, lemon juice and honey. Season vinaigrette with salt and pepper.
Heat a medium sized sauté pan with a small pour of olive oil over medium high heat. Season the salmon with some garlic salt & pepper. Place salmon in the pan skin side down and sear for a few minutes skin until crispy & fish is 1/2 way cooked through. Gently flip & cook another few minutes until salmon is browned and cooked to your liking.
Using a fork, break salmon into large pieces and discard skin. Slice the potatoes and eggs crosswise.
Arrange the lettuce on a platter. Season with salt and pepper. Drizzle with half of dressing and toss. Top in pretty piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and any fresh herbs you desire.
