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Salmon Niçoise Salad with Basil Vinaigrette

Salmon Niçoise Salad with Basil Vinaigrette
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A delicious and healthy Salmon Niçoise Salad topped with a fresh Basil Vinaigrette, perfect for a light meal or special occasion.

Ingredients

Scale
  • 1 ½ pounds skin-on salmon filet
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons honey
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 large eggs
  • 1 ½ pounds baby red potatoes
  • 12 ounces haricots verts
  • 12 ounces artichoke hearts
  • 10 radishes
  • 1 medium English cucumber, sliced into thin rounds
  • 1 ½ cups cherry or grape tomatoes
  • salt and pepper, to taste
  • 2 ounces fresh basil leaves
  • about 1/3 cup olive oil (for vinaigrette)
  • half of 1 large shallot
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey (for vinaigrette)
  • ½ teaspoon salt (for vinaigrette)
  • ½ teaspoon freshly ground black pepper (for vinaigrette)
  • splash water (optional)

Instructions

  1. Preheat oven to 425°F and line a baking sheet with aluminum foil.
  2. Add the salmon skin-side down, drizzle with olive oil, lemon juice, honey, season with salt and pepper, and slightly roll up the foil edges to contain liquid.
  3. Bake for about 8 to 12 minutes until just cooked through, being careful not to overcook.
  4. On a large serving platter, place the cooked salmon.
  5. In a large pot, bring water to a boil and gently add eggs, boiling for 7 to 10 minutes as desired for firmness.
  6. Remove eggs and place them in an ice water bath to cool.
  7. Add whole potatoes to the boiling water and cook for about 15 minutes until tender, then halve or quarter them and place on the serving platter.
  8. Add haricots verts and artichokes to the water and cook for about 2 minutes, then plunge into the ice water bath.
  9. Remove haricots verts and artichokes with a slotted spoon and add to the serving platter.
  10. Add radishes, cucumbers, and tomatoes to the platter.
  11. Peel and halve the eggs and place them on the platter, seasoning with salt and pepper as desired.
  12. For the vinaigrette, blend all ingredients except water in a high-speed blender until smooth, adding water if needed for consistency.
  13. Taste and adjust seasoning as necessary.

Notes

  • Use fresh vegetables for the best flavor.
  • Adjust the honey in the vinaigrette to taste for sweetness.
  • For less calories and fat, consider using water in the vinaigrette.

Nutrition

Find it online: https://www.spiritsdrink.com/salmon-nicoise-salad-basil-vinaigrette-recipe/