Salmon Niçoise Salad

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Coral-hued baked salmon stands in for the traditional tuna in this olive-studded, vinaigrette-drizzled summery riff on the classic Niçoise salad.

Salmon Niçoise Salad , By > Recipes the World .

4.9 ★★★★★ | Coral-hued baked salmon stands in for the traditional tuna in this olive-studded, vinaigrette-drizzled summery riff on the classic Niçoise salad.

Total Time: 35 Minutes, Servings: 6 Servings



Ingredients :

• Dressing ½ cup
• Mayonnaise 1/4 cup
• Extra virgin olive oil ¼ cup
• Stone ground mustard 1/4 cup
• Lemon juice 1 tsp
• Dried dill ¼ tsp
• Black pepper ½ tsp ​
• Salt
• Salad
• 1 lb Salmon filet
• 1 jar Capers, drained, rinsed, dried
• 3 tbsp Olive oil
• ¼ lb Green beans, trimmed 4
• 6 minute eggs (soft boiled), sliced in half
• 6 cups Spring greens
• 1/2 cup Greek olives
• 1 cup Cherry or grape tomatoes

Instructions :

• Heat oven to 375°F.
• In a small bowl (or jar with tight fitting lid) whisk the ingredients for the dressing, set aside.
• Heat the olive oil in a small sauce pan over medium-high heat. When the oil is hot, fry the capers until they burst open about 1 minute. Drain on a paper towel lined plate.
• Place the salmon (skin side down) on a parchment lined, rimmed baking sheet and slather it with 1/4 cup of dressing, set aside.
• Bring two small pots of water to a boil.
• Place the salmon in the oven for 15 minutes.
• Cook your 6 minute eggs in one pot of boiling water. If you need a tutorial, THIS POST is helpful!
• Blanch your green beans in the second pot of boiling water until tender but still have a crunch to them, about 3 minutes.
• When the salmon is cooked (flakes when separated with a fork) build your salads.
• Place the mixed greens on a large platter, topped with the salmon, the fried capers, the green beans, the six minute egg, the olives and tomatoes.
• Drizzle with the remaining dressing. Enjoy!

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