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I love wild salmon and take full advantage of it when it’s in season. This Salmon Salad Nicoise is 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.
Set out 4 large plates. On each place; 2 cups lettuce, 1 salmon fillet (skin removed); 4 tomato quarters, 1/4 green beans, 1/4 cucumber, 1/4 olives, 4 potato halves, and 2 egg halves. Sprinkle with green onions and capers. Drizzle with dressing. Season with salt and freshly ground pepper.
*To poach the salmon, bring to a simmer, 2 cups water, 1 cup white wine, 1 lemon sliced, 6 peppercorns, sprig of fresh herbs, such as thyme and/or tarragon). Simmer for 5 minutes; add fish, cover and simmer 5 minutes. Turn off heat and allow to sit for 5 minutes more. Remove fish, cover and refrigerate.
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