Springs arriving, the suns finally shining and fresh salmons arriving in the grocery stores.
We've had some gorgeous weather lately in Seattle and Salmon Nicoise Salad is one of our favorite warm weather dinners.
Even the kids have been asking for this salad the last few weeks, I know we have strange kids with highly developed palates. It's probably because we always feed them the same thing we ate with very few modifications when they where little.
The only time this becomes an issue is when we go out to eat and none of them want to eat off of the kids menu because the adult menu looks way more appetizing.
The warm crispy potatoes, perfectly cooked salmon, hard boiled eggs, perfectly crisp asparagus, nicoise or kalamata olives and salty little capers over a cold bed of lettuce drizzled with a white balsamic lemon vinagrette makes this a family favorite and pairs beautifully with a glass of Chardonnay or Pinot Grigio.
I really shouldn't be writing about food right before lunch I'm totally ready to start gnawing on my lap top!
I promise you this salad will rock your taste buds and leave you satisfied. Absolutely delicious!
For the White Balsamic Lemon Vinaigrette mix together white balsamic vinegar, lemon juice, finely mined shallot, salt, dill, fresh basil and evoo in a container with a tight fitting lid.
Shake together until well blended.
Slice 1 pound of baby potatoes in half and toss with 3 tablespoons White Balsamic Lemon Vinaigrette.
Toss these bad boys on a tray lined with parchment paper unless you don't mind scrubbing trays but really who ever likes to scrub trays and bake in a 450 degree oven for 18-25 minutes until they become crispy golden deliciousness...
You'll need 1 fillet of salmon cut into 5 equal portions.
I prefer wild salmon because of it's gorgeous deep red color and wonderful flavor.
When selecting your fillet avoid any fish that smells fishy like really fishy...Eeew....
A well handled fish will have a nice clean smell almost like the ocean.
Heat a heavy duty skillet over medium-high heat until hot, I love my cast iron for this and add about 2 tablespoons olive oil. Coat the pan evenly with oil and add the salmon. Fry skin side down until salmon skin becomes lightly brown and crispy about 4 minutes. Flip salmon over and cook an additional 3-4 minutes until salmon releases easily from pan. Be careful not to over cook salmon it really doesn't take long to fry.
Remove the salmon from the pan and add an additional 1 tablespoon oil and quickly sauté the asparagus for about 2 minutes so it's still crunchy but just slightly softened.
You could always blanch the asparagus for 1 minute in boiling water but we find the quick pan sauté works perfectly.
Next arrange lettuce on platter and cover with the roasted baby potatoes, sliced hard boiled eggs, sliced tomatoes, salmon, asparagus, nicoise or kalamata olives, capers and drizzle with white balsamic lemon vinaigrette.
Oh, I almost forgot and some thinly sliced red onion or purple onions.. Whatever you want to call them.
I hope you enjoy this as much as we do!
Here's the recipe just in case you need to print it or save it to zip list!
Salmon Nicoise Salad
Salmon Nicoise Salad is filled with warm crispy potatoes, perfectly cooked salmon, hard boiled eggs, perfectly crisp asparagus, nicoise or kalamata olives and salty little capers over a cold bed of lettuce drizzled with a white balsamic lemon vinagrette makes this a family favorite and pairs beautifully with a glass of Chardonnay or Pinot Grigio.Prep time: PT20M
Cook time: PT12M
Total time: PT32M
Yield: 5 Servings
- 1/3 cup White Balsamic Vinger
- 1/4 cup Fresh Lemon Juice, About 1 Lemon
- 1 clove Shallot, Finely Chopped
- 1/2 teaspoon Dill
- 3 leaves Basil, Finely Minced
- 1/2 teaspoon Salt or to taste
- 1/2 teaspoon Pepper, Fresh Ground
- 1 cup Extra Virgin Olive Oil
- 1 pound Baby Potatoes, Sliced In Half
- 1 pound Baby Mixed Salad Greens, Washed and Dried
- 3 whole Hard Boiled Eggs, Sliced
- 1 pound Baby Tomatoes
- 1/4 whole Red Onion, Sliced Thin
- 1/2 cup Nicoise or Kalamata Olives, Drained
- 1/3 cup Capers, Drained
- 1 fillet Salmon
- 1/2 teaspoon Dill
- 1/4 teaspoon Thyme
- 1/2 teaspoon Pepper
- 1/2 teaspoon Salt
- 3 tablespoons Extra Virgin Olive Oil
- 1 pound Fresh Asparagus, Washed and Woody Bottoms Removed
- To make the White Balsamic Lemon Vinaigrette combine white balsamic vinegar, lemon juice, shallot, 1/2 teaspoon dill, basil, 1/2 teaspoon salt and pepper in a container with a tight fitting lid. Shake until well combined.
- Preheat oven to 450 degrees.
- Mix potatoes with 3 tablespoons White Balsamic Lemon Vinaigrette until potatoes are well coated.
- Place potatoes on a cookie sheet lined with parchment paper and spread potatoes evenly in the pan. Bake for 18-25 minutes until golden brown and tender on the inside.
- Meanwhile on a large tray spread lettuce and top with hard boiled eggs, tomatoes, red onion, olives and capers. Set aside.
- Cut salmon fillet into 5 equal portions. Sprinkle salmon with 1/2 teaspoon dill, 1/4 teaspoon thyme and 1/2 teaspoon salt and pepper.
- Heat a heavy duty pan like a cast iron skillet until hot over medium-high heat. Add olive oil and place salmon skin side down and cook for about 4 minutes until skin is lightly brown and pulls away from pan easily. Flip salmon over and cook an additional 3-4 minutes until salmon is cooked through and releases easily from pan. Be careful not to over cook salmon.
- Place salmon over bed of lettuce.
- Add additional 1 tablespoon olive oil to pan if needed and add asparagus. Saute asparagus for about 2 minutes over medium-high heat or until skin is tender but asparagus is still crisp.
- Place asparagus over salad and drizzle with White Balsamic Lemon Vinaigrette.