Nicoise Salad with Salmon or Tuna

I liked the idea of using salmon in this Cooking Light recipe, but I had tuna frozen so swapped that out. The potatoes are nice here.

35391876115_5c4c60da99_q (1)

For the salad
2 large eggs
1 (8-oz.) pkg. haricots verts (French green beans)
3 tablespoons extra-virgin olive oil, divided
1 (12-oz.) salmon fillet, about 1 in. thick (or equivalent tuna)
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
3/4 teaspoon Dijon mustard
1 head butter lettuce, torn (about 6 cups)
3/4 cup chopped English cucumber
1/2 cup fresh yellow corn kernels
1 1/2 ounces pitted kalamata or Niçoise olives (about 1/4 cup)
4 small radishes, cut into 1/2-in. wedges

Bring a medium saucepan filled with water to a boil. Carefully add eggs to pan; cook 6 minutes. Add green beans; cook 2 minutes. Drain; plunge bean mixture into a bowl of ice water. Let stand 3 minutes; drain. Peel eggs, and cut into quarters.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish, skin side down, to pan; cook 7 minutes. Turn, and cook 3 minutes. Remove fish from pan; break into large flakes with a fork.
Combine remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, parsley, and mustard in a bowl. Divide lettuce among 4 plates; top evenly with eggs, beans, cucumber, corn, olives, radishes, and fish. Drizzle with vinaigrette.

For the potatoes
1 tablespoon water
1 pound baby golden potatoes, quartered
1 tablespoon olive oil
1 garlic clove, grated
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place 1 tablespoon water and quartered potatoes in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 4 minutes or until tender. Place potatoes on a paper towel-lined baking sheet; let potatoes dry for 5 minutes.
Heat oil in a large cast-iron skillet over medium-high. Add potatoes; cook 3 minutes or until browned and crisp. Combine potato mixture, garlic, and remaining ingredients; toss.

Advertisements

1 Comment

Filed under fish dishes, salads, Uncategorized

One response to “Nicoise Salad with Salmon or Tuna

  1. Onncе you elect tο freelance, additionally, you wiⅼl be in control
    of your individual schedule. As a substitute of bеing sure too tһe 9-to-five work dayy of most regulation offices,
    both y᧐ur every day schedule and your calendar aѕs а
    whole will be largely up to you. Whether you might want to take time off,
    oor whether you want to take on ɑ heavier workload, freelancing will meet yоur needs.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s