A classic French salad with a twist, this Salad Nicoise features tender poached salmon alongside a medley of fresh vegetables, boiled eggs, and a flavorful vinaigrette dressing. It's a satisfying and healthy meal that's perfect for any occasion.
Ingredients: 4 salmon fillets. 1 pound baby potatoes. 4 large eggs. 1/2 pound green beans. 1 cup cherry tomatoes. 1/2 cup Nicoise olives. 4 cups mixed salad greens. 1/4 cup red onion, thinly sliced. 2 tablespoons capers. Salt and pepper to taste. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. 2 cloves garlic, minced. 1/4 cup fresh basil leaves. Lemon wedges for garnish.
Instructions: Put water in a large pot and heat it until it starts to simmer. Put the salmon fillets slowly into the water that is just simmering. Poach for 5 to 7 minutes, or until the salmon is easy to flake with a fork. Take the salmon out and let it cool down. When you poke a potato with a fork, it should be soft after about 10 to 15 minutes of cooking in the same saucepan. After draining, set it aside to cool. Put the eggs in a different pot and cover them with water. Bring to a boil, then lower the heat and let it cook for 8 to 10 minutes. Once the eggs are cool, drain them and put them in a bath of ice water. Once the eggs are cool, peel them and cut them into quarters. Boil the green beans for two to three minutes, or until they are crisp-tender. To stop the cooking process, drain them and put them right into ice water. Drain it again. Put the mixed greens in a large salad bowl. Put the cooled salmon on top. Then add the green beans, cherry tomatoes, capers, red onion, baby potatoes, and eggs that have been quartered. Mix the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to taste in a small bowl using a whisk. Pour the dressing over the salad and gently toss it all together. Put lemon wedges and fresh basil leaves on top. Enjoy your delicious Salad Nicoise With Poached Salmon right away!
