Salmon “Nicoise” Salad
My husband teases me about my “extravagant” lunches but my food tastes better if it’s pretty. This salad is no exception! I’m trying to get more fish in my life that is not in the form of tuna (although I will never give up my weekly tuna salad). I was at Whole Foods last week and they had frozen, wild salmon filets pre-portioned and cryo-vac’d. I will never buy farm-raised salmon so this was perfect! I didn’t have any potatoes cooked so I used the Banza “rice” which is a great way to get some good carbs and a little extra boost of protein.
Today’s lunch was a very loose play on a Nicoise salad. At one of my former restaurants, we had this amazing salmon Nicoise salad and this reminded me of that salad. Although I don’t have my Chef’s fabulous green goddess recipe mine didn’t disappoint either.
I put a teaspoon or so of dijon mustard on the salmon, fresh dill from my garden (I know why they call it a weed!), a squeeze of lemon, and a sprinkle of salt & pepper. It went into the oven at 350 for 10 minutes. While the salmon was cooking I thinned a little mayo out with juice from half a lemon, one minced clove of garlic, and chopped fresh dill. I grabbed about 5 or 6 cherry tomatoes, halved them, tossed them with kalamata olives, a teaspoon of capers, and a splash of red wine vinegar & extra virgin olive oil. Give it a good mix and let it hang out.
The base of the salad is chopped romaine & spicy arugula but you can use whatever greens you love. I added 1/3 cup of cold garlic & herb Banza “rice” and chopped green beans. When the salmon was done I pulled the skin off, squeezed more lemon, and let it cool while I assembled the rest of the salad. I poured my tomato mixture on top, added a forkful of pickled red onions, and my salad dressing.
The fresh dill in this salad really makes it pop with flavor. My business partner and Chef always adds tons of herbs to his salads. It really elevates them in a unique way that you don’t see often. I’ve started to incorporate that into my own cooking and it’s always delicious. This time of year the options are boundless so try some new combinations out!
It was a filling yet light lunch on this hot day in Seattle and I’ll be making this on repeat this summer for sure.
Salmon “Nicoise” Salad- Time, 15-20 minutes
Ingredients:
* 1 salmon filet, about 6 oz.
*1 lemon
*5 or 6 cherry tomatoes, halved
* 1 tsp capers, do not drain
*5-6 kalamata olives, Nicoise olives, or another olive you love
*2 tsp red wine vinegar
*1 tsp olive oil
*3 tbsp fresh dill, chopped, divided
*1 garlic clove, minced
*1.5 tbsp mayonnaise
*3-4 oz. green beans, previously cooked & cooled
*3-4 oz. Banza garlic & herb “rice”, previously cooked & cooled
*4 C greens of your choice (I used romaine & arugula)
*Pickled red onions (optional, but so delicious)
*Salt & Pepper
Method:
*Pre-heat your oven to 350
*Prepare the salmon: line a small sheet pan with parchment or foil, spray with avocado oil spray or olive oil. Place salmon skin-side down.
* Spread dijon mustard over the flesh of the salmon, sprinkle with salt & pepper, 1/2 tbsp chopped fresh dill, and top with two lemon slices. Place in preheated oven for ten minutes.
*Meanwhile, prepare dressing & tomato/caper mixture.
*Add mayo, garlic, juice from 1/2 lemon, and at least a tablespoon of chopped fresh dill to a small bowl. Mix to combine.
*In another bowl, add tomatoes, capers, olives, 2 tsp red wine vinegar, and 1 tsp olive oil. Mix to combine, let marinate while salmon is cooking.
*Grab a big bowl, add your greens, top with rice, green beans, and tomato mixture.
*When the salmon is done, remove the skin and let cool for a couple of minutes. Squeeze more lemon on top if you wish (I do!)
*Add salmon to salad, top with more fresh dill and dressing.
*Eat it all!