Here’s my NIÇOISE 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!

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Salmon Nicoise Salad

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings
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Description

This delicious seafood salad is perfect whether you’re on Whole30, observing Lent, or just feeling hungry for salmon!

Ingredients

For the Sweet Potato Crisps:

2 Japanese sweet potatoes, peeled

1/3 cup coconut oil for frying

Kosher Salt to taste

 

For the Salad:

2 ounces French green beans, blanched

Kosher Salt

2 lbs salmon

4.5 oz baby Romaine lettuce

1 – 8 oz can California Grown black olives

1 cup cherry tomato, or what’s in season, cut in half depending on your size

2 Persian cucumbers, sliced

Marinated Red Onions

 

For the Vinaigrette:

¼ cup fresh lemon juice, Meyers if possible

½ cup high-quality olive oil

1 garlic clove, pressed

½ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoon chopped chives

Instructions

For the Sweet Potato Crisps:

Cut the sweet potato as thin as possible. Heat the oil to hot, but not smoky. Fry one in the coconut oil to test it out. You want to fry until crispy.

Once you know how long it takes to get them nice and crispy, fry the remaining slices. Remove and set on paper towel. Sprinkle with salt.

 

For the vinaigrette, whisk all the ingredients together and set aside.

 

Prepare a large bowl with iced water. In a large sauce pan, boil some water and add 1 tablespoon of salt. Add the green beans and blanch them for about 4 minutes. Immediately, remove the green beans and add them to the iced water. Once they are cooled, remove them from the iced water and set on a paper towel to dry.

 

Cut salmon into ‘fingers’ about ¾ inch thick. Salt and pepper on both sides of the salmon fillets. In a large sauté pan, add 2 tablespoons of coconut oil or more if needed. Pan sear them on the stove until they are brown and crispy for about 1 ½ minute per side. (Cook for longer if you want them more cooked)

 

To assemble the salad, place the greens and make sure to salt them, and drizzle with the vinaigrette. Carefully assemble the rest of the vegetables, potato crisps and salmon. Top off with Marinated Red Onions.

 

This salad is delicious with Whole Sister’s Ranch.