Niçoise salad traditionally includes hard-boiled eggs, but soft-boiled ones make it even tastier.
Broiled Salmon Niçoise SaladBy Chatelaine
A rainbow of fresh vegetables makes this broiled salmon salad a hearty and healthy meal.
- 454 g green beans , trimmed
- 300 g baby potatoes
- 4 salmon fillets
- 2 tbsp Dijon mustard , divided
- 3 tsp honey , divided
- 2 tsp lemon zest
- 1/2 tsp salt , divided
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 shallot , finely chopped
- 2 tbsp coarsely chopped tarragon
- 250 g radishes , quartered
- 2 tbsp niçoise olives , pitted and halved
- 4 soft-boiled eggs , halved (optional)
- 1 pint cherry tomatoes , halved (optional)
1. Bring a pot of salted water to a boil. Add green beans. Cook until tender-crisp, 3 to 4 min. Scoop out with a slotted spoon and place in a bowl of ice water. Add potatoes to boiling water and cook until fork-tender, about 12 min. Drain and run under cold water. Pat dry beans and potatoes. Cut potatoes in half.
2. Position rack in top third of oven, then preheat broiler. Line a baking sheet with foil. Arrange fish on prepared sheet. Stir 1 tbsp Dijon with 1 tsp honey, lemon zest and 1/4 tsp salt in a small bowl. Spread mustard mixture over fish. Broil until a small paring knife inserted into thickest part of fish comes out warm, 5 to 8 min.
3. Whisk oil, lemon juice, shallot and remaining 1 tbsp Dijon, 2 tsp honey and 1/4 tsp salt in a medium bowl. Whisk in tarragon.
4. Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Add potatoes to same bowl and toss with 2 tbsp dressing. Arrange beside beans. Toss radishes with 1 tbsp dressing and add to platter. Scatter olives over veggies and drizzle with remaining dressing. Then, top with fish, soft-boiled eggs and cherry tomatoes.
Nutrition (per serving)
- 35 g,
- 27 g,
- 29 g,
- 5 g,
- 922 mg.
- Excellent source of
- Vitamin A