Here’s my SPRING NICOISE SALMON SALAD. I’m a gal that loves an entree platter – there’s something for everyone. It’s ideal if you are loving seafood or observing Lent. Niçoise eating, with a twist, and most of it is do-ahead! Delicious!
SPRING NICOISE SALMON SALAD
2 lb salmon
12 ounces French green beans, blanched
12 ounces pear tomatoes, halved and sprinkled with salt
8 T Marinated Onions MAGIC ELIXIRS™
2 Persian cucumbers
Lots of sorted soft lettuces
1 cup Nicoise olives, halved
Chives, chopped, for sprinkling over
For the Potato Crisps:
For the Lemon Chive Vinaigrette:
1/4 cup fresh lemon juice, Meyers if possible
1/2 cup high quality olive oil
1 garlic cloves, crushed
1/2 t kosher salt
1/4 t crushed black pepper
2 T chives
Cut tomatoes and pitted black olives in half, and thinly slice Persian cucumbers. Add a bit of dressing to each to marinate. Pick a nice assortment of beautiful soft lettuces. Wash, dry, tear into pieces and set aside.
Cut salmon into ‘fingers’ about 3/4 inch thick. Pan sear them on the stove, about 1-1/2 minutes per side (longer if you want them more fully cooked).
Make the dressing by whisking all ingredients together. Add chives and stir.
Cut the sweet potatoes as thinly as possible. Heat the oil to hot, but not smoky. Sauté one slice in the coconut oil to test it out. Once you know how long it takes to get them nice and crispy, sauté the remaining slices. Remove and set on paper towel at room temperature. Sprinkle with kosher salt.
Here’s the FUN part: assemble your salad beautifully, drizzle with dressing. Serve.