Salads
Salmon Nicoise Salad
Makes 4 servings
Salmon Nicoise Salad
Makes 4 servings
Equally stunning as it is delicious, this is quite a showstopping salad to serve at your next feast. Niçoise olives are obviously a signature piece of this salad, but if you cannot find them at your local store, kalamatas are a fine substitute.
Ingredients
Salad:
- 2 large eggs
- ½ pound baby potatoes, halved
- 6 ounces green beans
- ½ pound salmon fillets
- 4 cups mixed greens
- ⅓ cup pitted Niçoise olives
- ⅓ cup grape tomatoes, halved
- ¼ seedless cucumber, cut into half-moon pieces
- Finely chopped fresh herbs (such as curly parsley, marjoram, oregano, and thyme)
Lemon Vinaigrette:
Makes 1 cup
- 1 garlic clove, finely chopped
- 1 lemon, zested
- ¼ cup fresh lemon juice
- 2 teaspoons Dijon mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup extra-virgin olive oil
Preparation
- Put the eggs on the tray set into the steaming pot. Secure lid. Select Manual, set the time for 12 minutes, and press Start/Stop. When done, immediately transfer to a bowl filled with ice water. Reserve.
- Put the potatoes onto the tray. Select Vegetables and set the time for 15 minutes. Press Start/Stop. When there are 6 minutes remaining, add the green beans. Remove and reserve.
- Put the salmon on the tray. Select Fish and set the time for 12 minutes. Press Start/Stop.
- While the salmon is cooking, prepare the Lemon Vinaigrette. Put the garlic, lemon zest and juice, mustard, salt, and pepper into a small bowl. Whisk well to combine. While constantly whisking, slowly drizzle in the olive oil until the dressing is homogenous (the vinaigrette can also be prepared in a mini chopper or a small blender). Reserve.
- Assemble the salad. Place the greens on a large platter or in a serving bowl. Top with the olives, tomatoes, cucumber, and herbs. Toss to combine. Top with the steamed eggs and vegetables, and then add the salmon. Drizzle about a third of the vinaigrette over top and serve additional dressing on the side.
