Packed with a delicious list of healthy ingredients, this Salmon Niçoise Salad with Dijon Vinaigrette eats like a meal!
Well. We made it! How was everyone’s first full week of the New Year?!
I have to admit, having a little break around the holidays was nice, but I’m so excited to be back in the swing of things here at the BHK. Have I got some delicious things planned for us this year! I’m also working on a little video action for 2018, but as the saying goes, “it’s tough to teach an old dog new tricks!” I’ll get there I’m sure, but it’ll take a while, I’ll keep you guys posted.
In the meantime, I’m trying to clean up my act from all my holiday indulging.
If you follow the blog, you know I was not born a salad lover. It’s taken time for me to come around. I like my salads nice and hearty. I’m not just a greens in a bowl kinda girl. I need stuff…lots of good stuff to entice me.
This Salmon Niçoise Salad with Dijon Vinaigrette is one of those salads that’ll do just that. It’s packed with a deliciously healthy list of ingredients that keep me satisfied for hours. A traditional Niçoise salad includes tuna, which I also love, but I decided to substitute some salmon in today’s version. I seasoned the salmon with a blackening seasoning to give this salad even more flavor, and I dressed the salad with a tangy Dijon Vinaigrette.
I enjoy this salad for dinner with a nice glass of Sauvignon Blanc, and the leftovers make for a fabulous lunch the next day.
Hope you guys have an awesome week! Enjoy!
- Dijon Vinaigrette:
- 2 tsp. Dijon mustard
- 1 1/2 Tbsp. red wine vinegar
- 1 Tbsp. fresh lemon juice
- 1 garlic clove minced
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- pinch of sugar
- 1/2 cup extra virgin olive oil
- Blackening Seasoning:
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 1/2 tsp. thyme leaves
- 4 skinless center-cut wild salmon fillets about 6 oz. each and one-inch thick
- 3 Tbsp. extra virgin olive oil
- 1 1/2 lb. fingerling potatoes halved
- 1 lb. haricots verts trimmed
- 1 head romaine lettuce roughly chopped
- 4 Campari tomatoes cut into wedges
- 6 hard-boiled eggs peeled and cut into quaters
- 2/3 cup olives I use a mixture of green and Kalamata olives
- Dijon Vinaigrette: In a small bowl, combine mustard, vinegar, lemon juice, garlic, salt, pepper and sugar. Slowly whisk in the olive oil. Set aside.
- Blackening Spice:In a small bowl combine the paprika, garlic powder, salt, pepper and thyme leaves. Mix thoroughly. Set aside.
- Salmon: Pat salmon dry with a paper towel and let the fillets come to room temperature for 10 minutes before cooking. Drizzle fillets with olive oil and then sprinkle with some of the blackening spice. Heat one tablespoon of olive oil over medium heat in a large nonstick skillet. Add the salmon fillets and cook until golden brown on one side, about 4 minutes. Turn and continue to cook for an additional 3 minutes until firm to the touch.Let cool, then flake into big chunks. (as pictured)
- Place potatoes in a large saucepan with 1 tsp. salt. Add water to the pan until potatoes are covered by about 2 inches. Bring to a boil over high heat, then reduce heat to a simmer and cook until potatoes are fork tender, about 7-8 minutes. Remove potatoes from water to a bowl and let cool. Then halve eat potatoes lengthwise. Bring the water in the saucepan to a boil over high heat and add the haricots verts. Cook for 2 minutes. Drain in a colander and rinse with cold water to stop the cooking. Drain again. Set aside.
- Place the chopped romaine in a large bowl and toss with some of the Dijon vinaigrette to taste. Place the romaine in the center of a large platter. Place the salmon, halved potatoes, haricots verts, tomatoes, eggs and olives around and on top of the lettuce. Drizzle with some extra vinaigrette and sprinkle with salt and pepper to taste. Serve immediately.