Salmon Niçoise Salad with Lemon-Caper Dressing
3
Points®
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)
Shallots
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 potatoes
¾ pound(s), sliced 1/3-inch thick
String beans
8 oz, trimmed
Uncooked farmed salmon fillet with or without skin
8 oz
Table salt
⅛ tsp(s)
Iceberg lettuce
4 cup(s), chopped
Fresh tomatoes
2 small, cut into wedges
Hard boiled egg
2 large, peeled, sliced
Olives
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.
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