Salmon Nicoise Salad
—a Salmon-based variation on the usual Tuna-centered Salade Niçoise
—is the perfect dish for a hot summer day.
For an even faster meal, use our Wild Red Sockeye Salmon (traditional or skinless-boneless) or our superior canned Albacore Tuna in place of the Salmon fillet portions.
If you prefer, you can grill Salmon fillets instead of poaching them.
Green beans are a key ingredient in classic Salade Niçoise… whose name derives from its origin in the French Mediterranean city of Nice, sited on the coast between Marseille and Genoa.
Green beans belong to the same healthful legume family as pinto beans, black beans and kidney beans, but the attractive nutritional profile of these long, tasty legumes is often overlooked:
- Excellent source of vitamin C, vitamin K and manganese.
- Very good source of vitamin A (carotenoids, including beta-carotene), fiber, potassium, folate, and iron.
- Good source of magnesium, thiamin (B1), riboflavin (B2), copper, calcium, phosphorus, protein, and niacin (B3).
Salmon Nicoise Salad
Adapted from a recipe in the widely popular Great Food Fast cookbook, which presents seasonal recipes from “Martha Stewart Living Magazine.”
Sea salt and organic black pepper
4 new potatoes
8 oz green beans, trimmed (use thin, French-style haricots verte, if available)
2 wild Alaskan Salmon fillets (6 oz each), or one 7.5 oz can Wild Red Sockeye Salmon (traditional or skinless-boneless)
2 heads Boston (Bibb) or green leaf lettuce
4 tomatoes, sliced into 8 wedges each (or 2 red bell peppers, seeded and sliced into ½-inch wide rings)
3 large eggs, hard boiled
1 medium red onion
1/4 cup Kalamata or black olives (or 1/4 cup canned artichoke hearts, drained)
Dijon Vinaigrette (recipe below)
- In a large pot, bring 1 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, about 15 minutes.
- Transfer the potatoes to a bowl. Set aside to cool. Add the green beans to the boiling water and cover. Cook until tender, 4 to 6 minutes. Remove, rinse under cool water, and set aside.
- Fill a deep skillet with 1/4 inch water. Season the Salmon on both sides with salt and pepper; place in the skillet. Bring the water to a gentle simmer; cover and cook until the Salmon is opaque throughout, 10‒12 minutes. Transfer to a plate; flake with a fork and let cool.
- OR, grill Salmon for 7‒8 minutes, turning once.
- While Salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter the eggs and thinly slice the onion. Arrange all the foods on a large platter, and serve with vinaigrette.
Per serving (includes dressing): 455 calories, 34 grams protein, 27 grams fat, 5 grams saturated fat, 19 grams carbohydrate, 5 grams fiber, 231 milligrams cholesterol, 706 milligrams sodium.
Makes about 1/2 cup
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
Organic black pepper
1/4 cup organic extra virgin olive oil
- In a medium bowl, whisk the juice, mustard, salt and a pinch of pepper until combined. Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. Or shake all ingredients in a small jar.
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