Photo of Salmon niçoise salad with lemon-caper dressing by WW

Salmon niçoise salad with lemon-caper dressing

8
4
2
SmartPoints® value per serving
Total Time
47 min
Prep
20 min
Cook
27 min
Serves
4
Difficulty
Easy
This salad boasts a fantastic homemade lemon-caper dressing. Double the dressing recipe to drizzle over grilled vegetables later in the week.

Ingredients

Fresh lemon juice

4½ tbsp(s)

Uncooked shallot(s)

1½ small, minced

Capers

2 tbsp(s), rinsed, drained

Extra virgin olive oil

1½ tbsp(s)

Water

1½ tbsp(s)

Dijon Mustard

2 tsp(s)

Uncooked new potato(es)

¾ pound(s), sliced 1/3-inch thick

Uncooked string beans

8 oz, trimmed

Uncooked farmed salmon fillet(s) with or without skin

8 oz

Table salt

tsp(s)

Iceberg lettuce

4 cup(s), chopped

Fresh tomatoes

2 small, cut into wedges

Whole hard boiled egg(s)

2 egg(s), peeled, sliced

Olive(s)

12 medium, Niçoise variety

Instructions

  1. To make dressing, put lemon juice, shallot, capers, oil, water and mustard in a blender container; puree and set aside.
  2. Put about 3-inches salted water in a large pot; bring to a boil over high heat. Add potatoes; reduce heat to medium and simmer until tender, 7-10 minutes. Transfer potatoes to a bowl with a slotted spoon; toss with 1 Tbsp dressing and let cool.
  3. Fill a large bowl with ice water; set aside.
  4. Put green beans in same large pot; simmer until crisp-tender, 3-4 minutes. Transfer to ice water with a slotted spoon; cool and then drain.
  5. Put salmon in a steamer basket; sprinkle with salt. Set steamer over simmering water; cover and steam fish until just opaque in center, 8-10 minutes.
  6. While salmon cooks, divide lettuce, potatoes, string beans, tomatoes, eggs and olives among 4 plates; top each with 2 oz salmon and drizzle each with about 2 1/2 Tbsp dressing.

Notes

Serving size: 1 salad.