Fresh Salmon Salad Nicoise
- Thaw fish, if frozen. Place fish steak on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Turn fish and broil for 3 to 7 minutes more or just until fish begins to flake easily. Cool to room temperature. Break or cut salmon into large chunks. (You should have about 1 cup.)
- In a medium covered saucepan cook the potatoes in boiling lightly salted water for 7 minutes. Add green beans. Return to boiling. Cover and boil gently 4 to 6 minutes more or until nearly tender; drain. Rinse with cold water and drain again. Quarter the potatoes.
- In a medium bowl combine the potatoes, green beans, cherry or pear tomatoes, olives, and red or white onion. Pour the vinaigrette over the vegetable mixture. Toss to coat.
- Divide the mixed greens between 2 individual plates. Spoon the vegetable mixture over the greens. Arrange the salmon or tuna and the hard-cooked egg on top of the vegetables. Drizzle with vinaigrette. Serves 2.
From the Test Kitchen
For a sophisticated meal, complement this elegant French-style salad with an assortment of rolls and glasses of dry white wine.
Nutrition Facts (Fresh Salmon Salad Nicoise)
- Per serving:
- 466 kcal ,
- 24 g fat
- (4 g sat. fat ,
- 162 mg chol. ,
- 281 mg sodium ,
- 38 g carb. ,
- 26 g pro.