This salad is sure to impress at your next dinner party... when dinner parties are a thing again that is. Featuring a full salmon fillet surrounded by all the traditional (and some non traditional) Nicoise salad ingredients, this is not so much a salad as it is a mini salad bar! This salad can be topped with a lemon herb vinaigrette or better yet served with the dressing on the side allowing guests to use as much or as little as they please. Salads are no longer a side dish.
SALAD INGREDIENTS:
- Cooked Salmon
- Gemstone potatoes
- Tomatoes assorted
- Green beans (French beans if you can find them)
- Mixed greens
- Boiled eggs
- Avocado
- Nicoise Olives
SALMON INGREDIENTS:
- Boneless skin on salmon fillet (Sockeye or Coho are my favs)
- Butter
- Onions
- Lemon
- Capers
- Dill
- Salt and Pepper
DRESSING INGREDIENTS:
- 1/2 TBS Apple Cider Vinegar
- 1 TBS Dijon mustard
- 1/2 TBS Lemon Juice
- Couple sprigs of fresh dill
- 1/2 Shallot
- Vegetable Oil (Until emulsified - about 4 TBS)
- Salt and Pepepr
DIRECTIONS:
1. Boil potatoes and eggs (about 12 minutes)
2. Boil Beans about 2 minutes and submerge in ice bath
3. Preheat oven to 375F
4. Place salmon skin side down on baking tray lined with foil
5. Season salmon with salt and pepper, chopped dill, thin slices of lemon and onion, drizzle with olive oil and dot with bits of butter
6. Cover with another layer of tinfoil and fold edges to seal
7. Place in oven and cook for 12-15 minutes depending on size
8. While salmon is in the oven chop other ingredients and make dressing
9. DRESSING:
- Put shallot, dill, dijon, lemon and ACV in a large measuring cup
- Slowly add oil while blending with stick blender until desired consistency is achieved - I prefer it not too thick and more acidic
- Season with salt and pepper
(alternatively you can mince the shallot and dill finely and make this in a bowl with a whisk - but I like to stick blend everything!!)
10. Place salmon in the middle of a big tray and sprinkle with capers. Put a layer of greens around the salmon and top with chopped vegetables. Dress right before serving or serve with dressing on the side
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