By Blaire
Start by preparing the baby potatoes: bring a pot of water to a boil, add a pinch of salt, and boil the potatoes for about 10-12 minutes or until tender. Drain and allow them to cool slightly, then slice them in half.
While the potatoes are cooking, blanch the green beans by adding them to the boiling water for 2-3 minutes until vibrant green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Chop the romaine lettuce into bite-sized pieces and arrange it as a bed on a large serving platter or individual plates.
Flake the cooked salmon into large chunks and distribute it evenly over the bed of lettuce.
Arrange the sliced potatoes, blanched green beans, olives, and halved hard-boiled eggs around the salmon on the lettuce bed.
In a small bowl, mix 4 tbsp of olive oil & mustard dressing with a tablespoon of lemon juice. Season with salt and black pepper to taste.
Drizzle the dressing evenly over the salad. Toss gently if desired, or serve the dressing on the side.
Serve the Salmon Niçoise Salad immediately and enjoy your meal!
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This Salad Seafood French recipe is ready in 35 minutes and features Cooked salmon fillet, Baby potatoes, Green beans and other delicious ingredients. Contains 470 calories total.
Start by preparing the baby potatoes: bring a pot of water to a boil, add a pinch of salt, and boil the potatoes for about 10-12 minutes or until tender. Drain and allow them to cool slightly, then slice them in half.
While the potatoes are cooking, blanch the green beans by adding them to the boiling water for 2-3 minutes until vibrant green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Chop the romaine lettuce into bite-sized pieces and arrange it as a bed on a large serving platter or individual plates.
Flake the cooked salmon into large chunks and distribute it evenly over the bed of lettuce.
Arrange the sliced potatoes, blanched green beans, olives, and halved hard-boiled eggs around the salmon on the lettuce bed.
In a small bowl, mix 4 tbsp of olive oil & mustard dressing with a tablespoon of lemon juice. Season with salt and black pepper to taste.
Drizzle the dressing evenly over the salad. Toss gently if desired, or serve the dressing on the side.
Serve the Salmon Niçoise Salad immediately and enjoy your meal!
Calories per Serving: 470
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