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Salmon Niçoise with Dijon Vinaigrette
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 
Packed with a delicious list of healthy ingredients, this Salmon Niçoise Salad with Dijon Vinaigrette eats like a meal!
Course: Salad
Cuisine: French
Servings: 6 servings
Calories: 622 kcal
Author: MaryAnn Dwyer
Ingredients
  • 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
  • Salad:
  • 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
Instructions
  1. Dijon Vinaigrette: In a small bowl, combine mustard, vinegar, lemon juice, garlic, salt, pepper and sugar. Slowly whisk in the olive oil. Set aside.
  2. Blackening Spice:In a small bowl combine the paprika, garlic powder, salt, pepper and thyme leaves. Mix thoroughly. Set aside.
  3. 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)
  4. 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.
  5. 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.
Nutrition Facts
Salmon Niçoise with Dijon Vinaigrette
Amount Per Serving
Calories 622 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 6g38%
Cholesterol 248mg83%
Sodium 859mg37%
Potassium 1506mg43%
Carbohydrates 31g10%
Fiber 6g25%
Sugar 6g7%
Protein 33g66%
Vitamin A 2400IU48%
Vitamin C 44.7mg54%
Calcium 102mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.