Smoked Salmon Salad Nicoise Style Food
SMOKED SALMON SALAD (NICOISE-STYLE)
I am very lucky. I love fresh & smoked salmon, but never have to use the canned variety & even have a salmon cookbook. This recipe is the 1st of 2 I found at justsmokedsalmon.com & they acknowledged Marilou Robinson of Portland, OR. Her intro said "The ingredient list looks long, but none of it takes much time to prepare & it can all be done ahead of time. Because this salad needs to be made ahead & chilled, it is a good choice for a Sun night supper. When guests arrive, heat an assortment of fancy rolls from your favourite bakery & relax w/your company. Everyone will be impressed & well-fed. The recipe can easily serve as many as you like by just increasing the amt of ingredients & using a larger platter." Enjoy! (Time has been estimated & does not include time for beans, eggs & potatoes to cool after they are cooked)
Provided by twissis
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
- Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
- Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
- HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.
SMOKED SALMON NIçOISE SALAD
Steps:
- Preheat the oven to 425 degrees F.
- Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
- Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
- Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
- Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
- Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.
SALMON SALAD NIçOISE
There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it's a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.
Provided by Bibi
Categories Salmon Salad
Time 1h
Yield 2
Number Of Ingredients 16
Steps:
- Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
- Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
- Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
- Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
- Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
- Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
- Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
- Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 13.7 g, Cholesterol 33.1 mg, Fat 33.9 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 323.6 mg
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