Ingredients with Measurements:
- 1 lb salmon fillet
- 1 lb small new potatoes
- 1 lb green beans, trimmed
- 4 hard-boiled eggs, peeled and halved
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Niçoise olives
- 1/4 cup capers
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh tarragon
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Special equipment needed:
- Grill pan or outdoor grill
- Large pot for boiling potatoes and green beans
- Large bowl for mixing salad
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. Season salmon fillet with salt and pepper and grill for 4-5 minutes per side or until cooked through. Set aside to cool.
3. In a large pot of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and set aside.
4. In the same pot of boiling salted water, cook green beans until crisp-tender, about 3-4 minutes. Drain and set aside.
5. In a large bowl, combine potatoes, green beans, cherry tomatoes, red onion, Niçoise olives, capers, parsley, basil, and tarragon.
6. In a small bowl, whisk together red wine vinegar and olive oil. Season with salt and pepper to taste.
7. Add the dressing to the salad and toss to combine.
8. Flake the cooled salmon fillet into large pieces and add to the salad.
9. Divide the salad among four plates and top each with two halves of hard-boiled eggs.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Boiling water: high heat
Serving size:
4 servings
Nutritional information:
Calories: 485
Fat: 25g
Carbohydrates: 35g
Protein: 33g
Sodium: 660mg
Sugar: 6g
Fiber: 7g
Substitutions for ingredients:
- Salmon fillet: Tuna or swordfish can be substituted
- Niçoise olives: Kalamata olives can be substituted
- Red wine vinegar: Balsamic vinegar can be substituted
Variations:
- Add sliced avocado to the salad
- Use grilled chicken instead of salmon
- Substitute roasted red peppers for cherry tomatoes
Tips and tricks:
- To make hard-boiled eggs, place eggs in a pot of cold water and bring to a boil. Once boiling, remove from heat and let sit for 10 minutes before peeling.
- To save time, grill the salmon and boil the potatoes and green beans ahead of time and assemble the salad just before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Salad is best served cold and does not need to be reheated.
Presentation ideas:
Arrange the salad ingredients in a circular pattern on each plate for a visually appealing presentation.
Garnishes:
Sprinkle additional chopped herbs on top of the salad for a pop of color and flavor.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread or garlic bread would be a perfect accompaniment to this salad.
Troubleshooting advice:
- If the salmon is sticking to the grill pan or outdoor grill, make sure it is well-oiled before cooking.
- If the potatoes or green beans are overcooked, they will become mushy and lose their texture.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Salad Niçoise originated in the French city of Nice and typically includes tuna, hard-boiled eggs, Niçoise olives, and anchovies.
Flavor profiles:
This salad is a combination of salty, tangy, and herbaceous flavors.
Serving suggestions:
This salad makes a perfect lunch or light dinner.
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Region: French