SALMON NICOISE SALAD

Ingredients

1 ½ pounds salmon filets

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons Dijon mustard

2 tablespoons honey

1-pound baby potatoes

¾-pound green beans (haricot verts), ends trimmed

1 head romaine lettuce

½ cup Kalamata or black olives

4 hard boiled eggs, peeled and cut into quarters

1 cup grape or cherry tomatoes, cut in half

1 cup English cucumber, chopped

Dressing:

⅓ cup olive oil

¼ cup white balsamic vinegar

2 tablespoons lemon juice

1 ½ tablespoons honey

1 tablespoon whole grain mustard

1 teaspoon Dijon mustard

2 tablespoons capers

½ teaspoon fresh ground black pepper

Instructions

Preheat oven to 400 degrees.  Line a baking sheet with foil.

Season the salmon with the salt and pepper and spread the Dijon mustard over the tops of the filets.  Drizzle the honey all over.  Bake for 10-12 minutes until the salmon is flakes easily with a fork in the center and the flesh is slightly translucent for medium to medium rare doneness.  Do not overcook.  Timing will depend on the thickness of your filets.  If the skin was on the salmon, just scoop the fish off the skin (leaving the skin on the foil) and set the filets aside.  Discard the foil.

Boil the potatoes in salted water until fork tender, about 10 minutes depending on size.  Remove with a slotted spoon and set aside.  When they are cool, cut in half or into quarters if they are large

Add the haricot verts to the potato water and boil for 2 minutes until slightly tender but still crisp.  Drain and rinse with cold water to stop cooking.

Place the lettuce leaves as a base on a large platter.  Arrange all of the salad items on top of the lettuce and season with ¼ – ½ teaspoon of salt and ¼ teaspoon of black pepper.  Place the salmon filets on top of the salad.

Combine all of the dressing ingredients in a large jar and shake vigorously until well combined.  Drizzle the dressing over the salad and devour!

Serves 4-6

Note – any remaining dressing can be kept in the fridge for up to 2 weeks.

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