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Salmon Niçoise Salad

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Calories: 441
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Ingredients

Dressing

  • ½ cup mayonnaise
  • 1/4 cup extra virgin olive oil
  • ¼ cup stone ground mustard
  • 1/4 cup lemon juice
  • 1 tsp dried dill
  • ¼ tsp black pepper
  • ½ tsp ​ salt

Salad

  • 1 lb salmon filet
  • 1 jar capers, drained, rinsed, dried
  • 3 tbsp olive oil
  • ¼ lb green beans, trimmed
  • 4 6 minute eggs (soft boiled), sliced in half
  • 6 cups spring greens
  • 1/2 cup Greek olives
  • 1 cup cherry or grape tomatoes

Method

  1. Heat oven to 375°F.
  2. In a small bowl (or jar with tight fitting lid) whisk the ingredients for the dressing, set aside.
  3. Heat the olive oil in a small sauce pan over medium-high heat. When the oil is hot, fry the capers until they burst open about 1 minute. Drain on a paper towel lined plate.
  4. Place the salmon (skin side down) on a parchment lined, rimmed baking sheet and slather it with 1/4 cup of dressing, set aside.
  5. Bring two small pots of water to a boil.
  6. Place the salmon in the oven for 15 minutes.
  7. Cook your 6 minute eggs in one pot of boiling water. If you need a tutorial, THIS POST is helpful!
  8. Blanch your green beans in the second pot of boiling water until tender but still have a crunch to them, about 3 minutes.
  9. When the salmon is cooked (flakes when separated with a fork) build your salads.
  10. Place the mixed greens on a large platter, topped with the salmon, the fried capers, the green beans, the six minute egg, the olives and tomatoes.
  11. Drizzle with the remaining dressing. Enjoy!