Black Health

Upscale Eats: “Salmon Nicoise Salad”

Recently we had the pleasure of trying our first recipe from our resident Salad Chef Extraordinaire, JayeSweets. She prepared a Warm Salmon Niçoise Salad with Dijon Caper Vinaigrette. The recipe, originally sourced from Lauren In Balance, was a light salad, blending flavors not typically found together including fingerling potatoes and green beans with fresh salad greens. Combined with the salmon, the dinner salad was actually right on time as we roll into summer.

 

In honesty, stepping out of my comfort zone in salad is a recent thing. This was slappin’ though, with the different combination of dinner items and greens giving me a choice of how I wanted to eat. I could go for the more typical dinner items, salmon and potatoes and green beans separate and have some salad as I went, or just be a ‘fatboy’ (*@GreenDiggidy Voice*) and eat it altogether. By the end, I chose the latter as the flavor mix went together well and I had to fight myself to not drink the remainder of dressing left. Want to try for yourself? Peep the recipe below:

 

 

Prep Time – 15 mins

Cook time – 15 mins

Total Time – 30 mins

 

Note: this will make more dressing than you will need for 4 servings of the salad, but can be stored in the refrigerator for 3 – 5 days. Optional: serve atop salad greens for an extra serving of veggies and nutrients.

Author: Lauren in Balance

Serves: 4

Ingredients

For the Dressing:

½ cup olive oil

¼ cup champagne vinegar

1 tbsp dijon mustard

1 tsp mayo (avocado oil-based recommended)

1 tbsp honey

1 tsp finely chopped parsley

2 tbsp capers, roughly chopped

s + p

 

For the Salad:

12 ounces salmon (wild caught recommended), rinsed and pat dry

2 tsp olive oil, plus more for brushing salmon

1 lb fingerling potatoes, halved

12 ounce bag of fresh green beans, rinsed and ends trimmed

4 hard-boiled eggs, halved or quartered

1 cup cherry or grape tomatoes, halved

assorted marinated olives of choice

salad greens, optional

s + p

Instructions

Preheat oven to 425 degrees.

Fill a medium-sized pot (about 4 qt.) about ¾ full of water, and bring to a boil on the stove over high heat. Prepare an ice bath in a large mixing bowl; add about 2 cups of ice then fill the bowl about ¾ full with cold water.

While waiting for the oven to pre-heat and water to boil, make the dressing. Whisk all ingredients together, adding s + p to taste. Set aside.

Place potatoes on one half of a large baking sheet, toss with 2 tsp olive oil and a generous pinch of s + p. Arrange the salmon, skin side-down, on the other half of the baking sheet (I recommend putting foil below the salmon for easier clean up), brush lightly with olive oil and sprinkle with s + p. Once water is boiling, place salmon and potatoes in the oven to cook for about 10 – 12 minutes.

While the salmon cooks, cook the green beans. Add the green beans to the boiling water, cooking for just a couple minutes. Remove from boiling water and place in the prepared ice bath to stop the cooking process. This will ensure the beans stay crisp. The beans can be placed on a small baking sheet in the heated oven for a few minutes prior to serving just to warm them back up. If you don’t have hard-boiled eggs already prepared, you can use the same water you used to cook the beans. Add the eggs, then remove the pan from the heat, cover and let cook for about 7 minutes. Remove eggs and place in the ice bath to cool.

Serve while ingredients are still warm. To serve, divide salad ingredients evenly among 4 plates, topping with 2 tbsp dressing.

Enjoy!