Seared Salmon Salad Nicoise
Great salad for a carefree meal.
Servings 2 servings
Calories 940kcal
Ingredients
Vinaigrette
- 1 tsp dijon mustard
- 2 tbsp chopped parsley
- 1 tbsp red wine vinegar
- 2 garlic cloves , finely minced or pasted
- 1 tsp dried tarragon
- juice from half a lemon
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup olive oil
Salmon and salad
- 2 salmon fillets 5 to 6 ounces each , skin removed
- 3 or 4 cups spring mix salad greens
- 1 large ripe tomato cut into wedges
- 1/4 cup olives , halved
- 12 ounces asparagus , (or green beans)
- 2 or 3 boiled eggs
- 6 baby potatoes
- salt and pepper to taste
Instructions
Vinaigrette
- Using a salad oil shaker or lidded jar, mix all ingredients and shake to emulsify.
Salmon and salad
- Place salad greens in a mixing bowl and add 1/2 to 2/3 of the vinaigrette, toss to coat.
- Clean then slowly boil the potatoes until done, 18 to 20 minutes.
- Steam the asparagus 4 minutes then place in an ice bath to stop the cooking.
- Boil the eggs, 6 1/2 minutes for runny yolk, 8 to 9 minutes for hard yolk, place in ice bath 30 seconds to cool.
- Salt and pepper all sides of the salmon and sear in a hot cast iron or carbon steel skillet with 3 tbsp of vegetable oil, 2 minutes per side then remove to a plate.
- Assemble the dish on a good sized plate, first placing the greens down, then laying the remaining components, with the seared salmon in the middle.
- Coat with additional vinaigrette and salt and pepper to taste.
Notes
- The vinaigrette contributes a lot of calories to this. For less calories, use a vinegar, lemon juice based dressing using less oil or even a low fat store bought dressing.
Nutrition
Calories: 940kcal