Salmon Niçoise Salad
A delicious salad that’s perfect for lunch or dinner, this Salmon Niçoise is a must!
Ingredients
1 pkg Klondike Gourmet little Purple Potatoes, 1 lb pkg
6 ounces fresh green beans, ends snipped off
6 large eggs, hard boiled
4 - 4 oz salmon fillets, cooked
4 anchovy fillets packed in oil
1 tbsp dijon mustard
1/4 cup capers
1 lemon, juiced
1/3 cup diced red onion
4 cups chopped lettuce
1/3 cup freshly chopped chives
1/3 cup coarsely chopped kalamata olives
Olive oil
Salt and pepper to taste
Instructions
1
Boil the purple potatoes to fork tender, drain and cool under cold running water, set aside.
2
Boil the green beans until they are tender, drain and cool under cold running water, set aside.
3
Heat a large sauté pan on the stove and add about 1/3 cup olive into the pan as well as the anchovy fillets and dijon mustard. Using a fork, smash the anchovy fillets and mustard together.
4
Add the capers, lemon juice and diced red onions to the pan. Sauté for 2 minutes, remove from the heat and add the capers and the lemon juice. Stir everything together and adjust salt and pepper as needed.
5
Add the chopped lettuce to a large plater and sprinkle with the freshly chopped chives and kalamata olives
6
Slice the mini Klondike gourmet purple potatoes in halve and arrange on top of the lettuce along with the freshly cooked and cooled green beans. Peel and slice the hard boiled eggs in half and arrange on top of the lettuce too.
7
Arrange the salmon fillets on top, sprinkle with the chopped kalamata olives and drizzle with the warm mustard dressing. Serve and enjoy!
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Chef BryanCooking with Chef BryanDinner IdeasEasy Lunch IdeasEasy Salad IdeasFrench CookingKUTVKUTV2NewsLearn how to cookSalmon Niçoise
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