Days of salad continue.
I planned to make salad nicoise for dinner tonight. I already had the green beans and potatoes in hand when I discovered the store didn’t had any tuna. Salmon seemed a good enough sub, even though I’m pretty sure nicoise salad contains tuna by definition. Whatev. I used the caramelized fish recipe as inspiration for cooking the salmon.
1 pound salmon
sprinkle brown sugar
salt and pepper
squeeze lime juice
splash fish sauce
2 tsp olive oil, plus cooking spray
1 small head butterhead lettuce, chopped
3 red potatoes, cut into pieces
8 black olives, chopped
handful grape tomatoes, chopped
handful green beans
dressing (I used leftover basil vinaigrette, mixed with a little mustard)
Bring a pot of water to boil. Set timer for 10 minutes. When boiling, put in eggs and potatoes. After 10 minutes, add green beans and cook an additional five. Remove beans (plunge into ice water) and eggs. I needed another minute or two for the potatoes to cook. Drain potatoes. If you have time, chill potatoes, eggs and beans in fridge.
When eggs and potatoes are cooking, heat oil in cast iron skillet. Cut fish into four pieces. Sprinkle with salt, pepper and brown sugar; squeeze a little lime juice on top. Cook in cast iron skillet until desired temperature (about 6 minutes a side). Splash with a little fish sauce and cover, if your other food is still cooking.
Toss lettuce with about 1 tsp dressing. Arrange veggies, eggs and potatoes around bowl. Add salmon in the middle and serve. Serves four.
WW Points: 10 Calories: About 450.