Summer Salmon Nicoise Salad Recipe Source: Cooking Light
Ingredients: serve 4
2 large eggs
1 (8-oz) pkg. haricots verts (French green beans)
3 tbsp extra virgin olive oil, divide
1 (12 oz) salmon fillet, about 1 inch thick
½ tsp kosher salt divided
¼ tsp freshly ground black pepper, divided
2 tbsp white wine vinegar
1 tbsp chopped fresh flat leaf parsley
¾ tsp Dijon mustard
1 head butter lettuce, torn (about 6 cups)
¾ cup chopped English cucumber
½ cup fresh yellow corn kernels
1 ½ oz pitted kalamata or niçoise olive (about ¼ cup)
4 small radishes, cut into ½ inch, wedges
Procedures:
Bring a medium saucepan filled with water to a boil. Carefully add eggs to pan; cook 6 minutes. Add green beans; cook 2 minutes. Drain; plunge bean mixture into a bowl of ice water. Let stand 3 minutes; drain peel eggs, and cut into quarters.
Heat 1 ½ teaspoons oil in a large nonstick skillet over medium high. Sprinkle fish with ¼ teaspoon salt and 1/8 teaspoon pepper. Add fish skin side down to pa; cook 7 minutes. Turn, and cook 3 minutes. Remove fish from pan; break into large flakes with a fork.
Combine remaining 2 ½ tablespoons oil, remaining ¼ teaspoon salt, remaining 1/8 teaspoon pepper vinegar, parsley, and mustard in a bowl. Divide lettuce among 4 plates; top evenly with eggs, beans, cucumber, corn, olives, radishes, and fish. Drizzle with vinaigrette. End.
Ingredients: serve 4
2 large eggs
1 (8-oz) pkg. haricots verts (French green beans)
3 tbsp extra virgin olive oil, divide
1 (12 oz) salmon fillet, about 1 inch thick
½ tsp kosher salt divided
¼ tsp freshly ground black pepper, divided
2 tbsp white wine vinegar
1 tbsp chopped fresh flat leaf parsley
¾ tsp Dijon mustard
1 head butter lettuce, torn (about 6 cups)
¾ cup chopped English cucumber
½ cup fresh yellow corn kernels
1 ½ oz pitted kalamata or niçoise olive (about ¼ cup)
4 small radishes, cut into ½ inch, wedges
Procedures:
Bring a medium saucepan filled with water to a boil. Carefully add eggs to pan; cook 6 minutes. Add green beans; cook 2 minutes. Drain; plunge bean mixture into a bowl of ice water. Let stand 3 minutes; drain peel eggs, and cut into quarters.
Heat 1 ½ teaspoons oil in a large nonstick skillet over medium high. Sprinkle fish with ¼ teaspoon salt and 1/8 teaspoon pepper. Add fish skin side down to pa; cook 7 minutes. Turn, and cook 3 minutes. Remove fish from pan; break into large flakes with a fork.
Combine remaining 2 ½ tablespoons oil, remaining ¼ teaspoon salt, remaining 1/8 teaspoon pepper vinegar, parsley, and mustard in a bowl. Divide lettuce among 4 plates; top evenly with eggs, beans, cucumber, corn, olives, radishes, and fish. Drizzle with vinaigrette. End.
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