Salmon provides a twist on this classic French dish, where tuna is the main catch. For convenience, you can always use canned salmon instead of fresh salmon. Substituting lettuce with spinach adds more antioxidants and phytonutrients to this already healthy meal which is full of fiber, amino acids, vitamins and minerals.
Salmon Niçoise Salad
*Choose organic ingredients whenever possible*
- 12 oz of fresh or canned wild Alaskan salmon
- 1 cup canned or cooked white beans
- 2 large eggs, hard boiled and sliced
- 1 cup cherry tomatoes, sliced in half
- 1 cup green beans, cut into 2-inch pieces, lightly steamed or raw
- 4 red bliss potatoes, quartered, cooked and cooled
- 12 black unsalted olives
- 8 cups baby spinach
- Optional: 1 cup organic green bell pepper
- Optional: 1 avocado, peeled and thinly sliced
- 1 Tbsp olive oil
If you prefer a tangier vinaigrette, combine the following:
- 4 Tbsp extra virgin olive oil or crushed lemon olive oil
- 1-2 Tbsp balsamic vinegar
- Salt Blend and Pepper Blends, to taste
Cook the potatoes in boiling water for 15 minutes, then allow them to cool. If you like your green beans cooked, steam them until al dente, then let them cool. If cooking fresh salmon, sauté the fish in olive oil over medium heat, or poach in water or broth, to desired temperature. Make dressing by whisking together all ingredients, measured to taste (you can also putting them all in a glass jar and shake until well mixed)
To serve family style, toss all salad ingredients in a large bowl with the dressing. Alternately, toss spinach in enough dressing to lightly coat it, then divide among 4 plates and arrange the salmon, sliced egg, peppers, olives, tomatoes, green beans, white beans, potatoes and avocados and peppers (if using) in a decorative pattern over each plate and drizzle with remaining dressing. Serves 4.
© Stephen Sinatra, MD. All rights reserved.