Salmon Nicoise Salad {recipe}

Salmon Nicoise Salad
Did I lie in that other post? I think I might have.

I think I might have said that I poached a side of salmon and that we ate it that night and from the way it was written, it might have sounded like we ate it warm, sprinkled with a little flaky sea salt, freshly cracked black pepper, and chopped herbs.

That was just a suggestion. We didn’t really do that. Who eats nothing but a piece of poached fish with salt and pepper?!

(Ok, I do, but that’s not where I’m going with this.)

The first dish we made was a salmonesque version of Nicoise Salad. You know how we are about Nicoise Salad, so it seemed so right to salmonify it (it’s usually made with canned tuna).
Salmon Nicoise Salad
While we were at it, we just went all kinds of rainbow on it by adding red radishes and changing the tomatoes to orange. We didn’t do much in the way of a complicated dressing (though the Anchovy Herb Vinaigrette would probably have been more than perfect). We just whisked together some lemon juice, olive oil, and chopped fresh herbs. We didn’t even do salt and pepper — just left that to sprinkle on individually at the end.

The salad is perfect for lunch, and with a glass (or two) of wine, it makes a pretty, light, perfect-for-summer dinner.
Salmon Nicoise Salad

Nicoise Salad with Salmon

serves 2-4, depending on whether it’s a starter or a main dish

Ingredients

about 12 ounces poached salmon, flaked apart into bite-size pieces
4-5 handfuls garden greens
handful of small radishes, scrubbed, trimmed and quartered lengthwise
handful cherry tomatoes (we used orange for the color)
4 hard boiled eggs quartered lengthwise
about 1 pound haricot verts (or thin green beans), trimmed and cooked in salted boiling water for about 3 minutes)
about 1 pound tiny potatoes, scrubbed, boiled in salted water for about 15 minutes until tender, and drained
5-6 anchovy fillets
handful of Nicoise olives
olive oil, lemon juice, chopped fresh herbs
flaky sea salt, cracked black pepper

Directions

Spread the greens out on a large serving platter.

Arrange the rest of the components on the greens.

Drizzle with olive oil, sprinkled with lemon juice, flaky sea salt, cracked black pepper, and chopped fresh herbs (parsley, dill, chives, whatever is fresh and convenient).

by Sarah J. Gim on August 11, 2011 · 2 comments

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