I was wrong about the salad not being a thing of sustenance. First of all, the protein of salmon AND eggs really adds a lot of heft to the dish. On top of that the potatoes with the starch component also help add to the salad's ability to satisfy. The green beans, tomatoes, and mixed greens are all great for the vegetable component and to top it off, the olives and capers just make the dish sing. This is a GREAT lunch and a fabulous light dinner.
While eating it, and trying to block older daughter from scarfing down the ONLY thing at the table that I could eat, I marveled at the simplicity of the ingredients. Some salmon, some green beans, some eggs, some potatoes and all the other ingredients, when put together made something fabulous. And I knew, right then, that I would try to make it for myself at home.
Upon searching the web, I discovered a wide range of interpretations of the salad. Of course it is traditionally tuna nicoise, but with the price of tuna and mercury mumbo jumbo I decided to stick with salmon. There was talk of radishes and of cucumbers and of arugula and of romaine and of lemon vinaigrette and caper vinaigrette, quail eggs and regular eggs. With the wide range of interpretations, I simply decided to do my own. I like it because the components can be prepared in advanced, and the salad can just be constructed at the last minute. And it does taste like it's more effort than it really is.
Salmon Nicoise SaladBon Apetit!
1 teaspoon Dijon mustard
2 tablespoon balsamic vinegar
2 tablespoon olive oil
Coarse salt and ground pepper
1 pound red potatoes
1 pound trimmed and green beans
1 1/2 cup cherry tomatoes, halved (or just roma tomatoes chopped)
1/4 cup Kalamata olives, pitted and slivered
2 tablespoons capers, rinsed
2-3 cups mixed greens (baby lettuces or arugula are particularly good)
4 salmon filets
1 tablespoon of olive oil
In a medium bowl, whisk together Dijon mustard with balsamic vinegar and olive oil; season with coarse salt and ground pepper.
In a pot of salted water, blanch green beans until crisp tender. Dunk into cold water to stop cooking. Set aside.
Preheat oven to 400. Cut potatoes into wedges. Toss in olive oil. Season with salt and pepper. Roast in oven until tender - about 15 -20 minutes.
Put eggs into cold water. Set on high heat until boiling. Remove from heat and let rest in the hot water for 10 minutes. Cool, then cut into quarters.
Heat a skillet over medium high heat. Add oil. Salt and pepper salmon fillets. Cook them in the pan - about 4-5 minutes on each side, until just opaque all the way through.
Assemble the salad by placing greens/lettuce on the bottom of the plate. Arrange each element as you like (I chose going around the salad in a circle) Eggs, green beans, tomatoes,olives, salmon on top. Sprinkle with capers. Drizzle dressing over.