Salmon niçoise salad

Immerse yourself in the exquisite flavors of a Salmon Niçoise Salad. Fresh greens, succulent salmon, and tangy olives combine for a culinary delight.

Ingredients:

• 450g multicolored or red baby potatoes
• 230g trimmed haricots verts (French green beans)
• 4 large eggs
• 2 ½ teaspoons Dijon mustard
• 1 teaspoon grated lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• ½ cup extra-virgin olive oil, divided
• 3 tablespoons finely chopped shallot (from 1 medium shallot)
• ½ teaspoon honey
• 450g skin-on salmon fillet, any pinbones removed
• 450g mixed lettuces (such as frisée, curly endive and/or green leaf lettuce), torn (about 9cups) (from 2 heads lettuce)
• ½ cup pitted Niçoise olives, halved
• 8 anchovy fillets (from a 3.3-ounce jar)
• ⅓ cup torn fresh flat-leaf parsley

Instructions:

1. Preheat oven to 400°F. In a large pot, bring water to a boil with a generous amount of salt. Add the potatoes and cook for around 10 minutes until they are nearly tender. Then add the green beans and continue cooking until the potatoes are tender and the green beans are slightly crisp, about 3 minutes. Use tongs or a slotted spoon to transfer the potatoes and green beans to a bowl filled with ice water while keeping the boiling water in the pot.
2. Gently place the eggs into the boiling water using a slotted spoon and cook for 7 1/2 minutes until the whites are set and the yolks are slightly runny. Transfer the eggs to a bowl of ice water. Allow the potatoes, green beans, and eggs to cool in the ice water for about 5 minutes. Then, drain them. Cut the potatoes in half and peel and quarter the eggs.
3. While the ingredients are cooking and cooling, mix together mustard, lemon zest, 1/2 teaspoon each of salt and pepper in a medium bowl. Slowly add 6 tablespoons of oil while whisking continuously until the mixture is well combined. Take 2 tablespoons of the mixture and keep it aside for spreading on the salmon. Add lemon juice, shallot, and honey to the remaining mustard mixture in the medium bowl and combine well to make the dressing.
4. Drizzle 2 tablespoons of oil on a baking sheet and place the salmon, skin side down, on the oiled sheet. Sprinkle 1/2 teaspoon each of salt and pepper evenly on the salmon. Spread the reserved mustard mixture on the salmon. Bake in the preheated oven for approximately 12 minutes until the salmon is just cooked. Remove from the oven and let it cool for 5 minutes.
5. Mix together the lettuces and 3 tablespoons of the mustard-lemon juice dressing in a large bowl until lightly coated. Arrange the lettuce on a platter or divide it evenly among 4 plates. Break the salmon into large pieces and place evenly on the lettuce. Top with potatoes, green beans, eggs, and olives. Place anchovy fillets over the salmon and vegetables. Drizzle with the remaining dressing, sprinkle with parsley, and serve.

Summary:

• Calories: 2853 kcal
• Fat: 200 g
• Protein: 148 g
• Carbs: 122 g
• Potassium: 5415 mg
• Magnesium: 402 mg