Nicoise Salad with Salmon
Nicoise salad is traditionally made with tuna, but we like this version with salmon.
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Ingredients
- 2 6 ounce salmon portions
- 1 cup chopped romaine lettuce
- 2 fingerling potatoes (optional - not everyone considers potatoes paleo)
- 4 Campari tomatoes quartered
- 1/4 cup diced red onion
- 1/4 red bell pepper thinly sliced
- 20 Kalamata olives
- 6 ounces fresh green beans
- 2 tsp capers drained
- juice of 1/2 lemon (about 4 Tbsp)
- 2 Tbsp extra virgin olive oil
- 1/4 tsp dried thyme
- 1/8 tsp dried basil
- 1/8 tsp dried oregano
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 1/2 tsp dijon mustard
Ingredients
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Instructions
- Grill salmon to desired doneness and set aside to cool.
- Cook the potatoes in salted boiling water until a knife will pierce to the center of the potato (approximately 7 minutes). Drain and set potatoes aside to cool.
- Blanch green beans in salted boiling water for about 3 minutes. Drain and put them in an ice water bath to stop the cooking.
- In a small bowl, whisk together the lemon juice, olive oil, thyme, basil, oregano, salt, pepper, and mustard.
- Divide the lettuce and place in the bottom of large salad bowls. Divide and arrange all remaining ingredients in separate piles on top of the lettuce.
- Place the green beans in the center of the bowl. Pile the bell pepper next to the green beans.
- Cut each potato into bite size pieces and place them on one end of the bowl. Arrange the tomatoes, red onion, and olives on the other end of the bowl.
- Flake the salmon into bite size pieces and place on top of the vegetables. Sprinkle the capers over the top of the salad.
- Pour the vinaigrette on the salad and toss.