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I love wild salmon and take full advantage of it when it’s in season. This Salmon Salad Nicoiseis a filling and refreshing take on the standard Salad Nicoise, usually made with tuna packed in oil. You can make this dish with freshly poached salmon steaks, or use any leftovers you might have. A perfect leftover to use would be from my Slow Baked Salmon Fillets recipe. The slow baking process creates wonderfully tender, tasty fillets.
I love wild salmon and take full advantage of it when it’s in season
Since all the ingredients need to be chilled, plan to make most of this in advance, even the night before; making it simple to put together quickly. Salmon Salad Nicoise is great for lunch or dinner.
Salmon Salad Nicoise
4 (5-ounce) salmon fillets, poached and chilled* (or use left-over)
8 cups mixed salad greens (best using a soft lettuce, such as butter lettuce)
4 small tomatoes, cut into quarters
1/2 pound green beans, trimmed, steamed to desired crispness and cooled
1 cucumber, peeled, seeded and thinly sliced
1/2 cup Nicoise olives
8 small red potatoes, boiled, cooled and cut into halves