Salmon Salad Nioise
We used heart-healthy salmon instead of tuna for this classic salad. Serve it in the spring or summer for a satisfying dinner.
Ingredients
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1 pound frozen skinless salmon fillets, cut 1-inch thick
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3 tablespoons sherry vinegar
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2 tablespoons finely chopped shallots
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1 tablespoon Dijon-style mustard
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2 tablespoons olive oil
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1 anchovy fillet, rinsed and mashed (optional)
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1/8 teaspoon salt
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1/8 teaspoon black pepper
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8 ounces tiny new potatoes, quartered
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2 cups fresh green beans, trimmed
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6 cups torn Bibb or Boston lettuce leaves
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3/4 cup thinly sliced radishes
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1/4 cup nioise olives or ripe olives, pitted
Directions
1.
Thaw fish. Rinse fish; pat dry with paper towels. Place fish on the greased unheated rack of a broiler pan, tucking under thin edges. Broil 4 inches from the heat for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through cooking. Break into chunks; set aside.
2.
For dressing, in a small bowl, combine vinegar and shallots. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly. Stir in the anchovy, if desired; salt; and black pepper. In a medium bowl combine salmon and 1 tablespoon of the dressing. Set both salmon and remaining dressing aside until ready to serve.
3.
In a covered medium saucepan, cook potatoes in a large amount of boiling water for 7 minutes. Add green beans; cook about 2 minutes more or until potatoes are tender. Drain and cool slightly.*
4.
To serve, arrange lettuce leaves, potatoes, green beans, salmon, radishes, and olives on a platter. Drizzle with the remaining dressing.
Nutrition information
Calories 393, Total Fat 23 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 5 g, Cholesterol 67 mg, Sodium 376 mg, Carbohydrate 19 g, Total Sugar 3 g, Fiber 5 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 42%, Calcium 10%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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