Cold fish dishes have never appealed to me. I stay away from salad/fish combinations, and I especially dislike smoked salmon and cold plain canned tuna. Nonetheless, I do love fish and regularly eat it grilled, baked, broiled (and hot). Here I have created my version of a nicoise salad using a piece of broiled salmon that does not involve consuming the traditional cold tuna and is incredibly tasty. Full of protein, complex carbohydrates, and healthy Omega 3 fats, this salad is a nutritious powerhouse.
Salmon Nicoise Salad with Quinoa
- 2 6oz. salmon filets
- 2.5oz. fresh baby spinach leaves
- 4 hard boiled eggs, sliced
- ½ lb. green beans, blanched or steamed
- ½ cup quinoa
- ½ cup pitted Nicoise or Kalamata olives
- 2 teaspoons capers
- 1 shallot, minced
- ½ cup olive oil
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- pinch of salt and pepper
Salmon: Bake Salmon on 375 for about 15-20 minutes, turn oven to broil and cook an additional 5 minutes to crisp top.
To blanch green beans: Add beans to 2 cups boiling water and cook until crisp tender, about 5 minutes. Remove with slotted spoon and submerge in ice cold water. Remove from water and let dry.
Quinoa: Bring ½ cup dry, rinsed quinoa and 1 cup water to a boil, turn heat to low and simmer 12-15 minutes. Fluff with fork.
Cover plate in a layer of spinach leaves. Arrange beans, olives, eggs, and quinoa around the perimeter and place salmon in center in center.
Whisk shallot, vinegar, mustard, salt and pepper in small bowl until blended. Gradually pour in oil, whisking until emulsified. Then drizzle vinaigrette over salad. Top with capers.
*Fun Fact: The Nicoise salad originated in the south of France and was popularized in the United States, not surprisingly, by Mrs. Julia Child.