Salmon Niçoise salad with lemon-caper dressing
3
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
This French salad gets a facelift when rich steamed salmon fillets are used in place of traditional seared tuna. One pot of boiling water does all the work to cook the potatoes and green beans then steam the salmon making clean-up virtually non-existent. Tossing the hot potatoes with a little of the dressing allows them to soak in the delicious tangy flavor of the fantastic homemade lemon-caper dressing as they cool. Plunging the green beans in the ice water preserves their color and crispy texture while speeding up the cooling process. In under 50 minutes this gorgeous and filling salad is ready for a delightful lunch or dinner al fresco.
Ingredients
Fresh lemon juice
4½ Tbsp
Shallot
1½ small, minced
Capers
2 Tbsp, rinsed, drained
Extra virgin olive oil
1½ Tbsp
Water
1½ Tbsp
Dijon mustard
2 tsp
Uncooked new potatoes
¾ pound(s), sliced 1/3-inch thick
Uncooked string beans
8 oz, trimmed
Uncooked farmed Atlantic salmon
8 oz, (but with skin recommended)
Table salt
⅛ tsp
Lettuce
4 cup(s), chopped
Tomato
2 small, cut into wedges
Hard boiled egg
2 item(s), large, peeled, sliced
Olives
12 olive(s), medium, Niçoise variety
