Salmon Nicoise Salad
2016-05-01 16:08:34
Serves 4
Prep Time
15 min
Cook Time
15 min
Ingredients
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon tomato paste
- 1 tablespoon warm water
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 4 salmon fillets, skin off
- 1/2 lemon, juice
- 1 head of romaine lettuce, shredded
- 1/2 pound green beans, trimmed and blanched
- 1 pint cherry tomatoes, cut in half
- 4 hard boiled eggs, quartered
- 1 cup olives
Instructions
- In a small bowl whisk together the shallot, garlic, Dijon mustard, Worcestershire sauce, tomato paste and warm water. Add in the vinegar, then stream in the olive oil while whisking to emulsify. Season with salt and pepper and set aside. Prep all your toppings before you cook the salmon, including shredding the romaine lettuce, boiling and blanching the green beans in cold water, cutting the cherry tomatoes in half, and hard boiling and quartering the eggs. Season the salmon with salt and pepper and remove the skin. In a large pan over medium heat, add a tablespoon of olive oil. Cook the salmon, 5 minutes a side, and remove from the heat. Squeeze the lemon juice over the salmon and serve each fillet on a plate atop some romaine lettuce. Garnish with the green beans, cherry tomatoes, hard-boiled eggs, and olives. Drizzle with prepared dressing.
Adapted from Rachael Ray
Adapted from Rachael Ray
SALT & PREPPY https://www.saltandpreppy.com/
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