Ina Garten Salmon Salad Nicoise Recipe
Ina Garten Salmon Salad Nicoise Recipe is fresh, colorful and full of flavor. This Ina Garten Salmon Salad Nicoise Recipe is perfect for lunch or a light dinner.
Ingredients
- 4 salmon fillets about 150g each
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 200 g baby potatoes
- 1 cup green beans
- 4 boiled eggs halved
- 1 cup cherry tomatoes halved
- ½ cup black olives
- 4 cups mixed lettuce leaves
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
Prepare the Salmon
- Preheat oven to 200°C (400°F). Place salmon on a lined baking sheet. Drizzle olive oil, sprinkle salt and pepper. Bake for 12–15 minutes until cooked and flaky.
Cook the Potatoes
- Boil baby potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly. Slice them in halves for easy serving.
Blanch the Green Beans
- Boil green beans for 3–4 minutes until bright green. Transfer to cold water immediately. This keeps their color and crisp texture fresh.
Make the Dressing
- In a small bowl, whisk olive oil, Dijon mustard, lemon juice, honey, salt and pepper. Mix well until smooth and slightly thick. Taste and adjust seasoning.
Arrange the Salad
- Place lettuce leaves on a large platter. Arrange potatoes, green beans, tomatoes, olives, and boiled eggs neatly around the plate for a colorful look.
Add the Salmon
- Place baked salmon pieces in the center of the salad. Break them gently into large chunks. This makes the salad easier to serve.
Drizzle the Dressing
- Pour dressing evenly over the salad. Serve immediately for best flavor and freshness. Enjoy this Ina Garten Salmon Salad Nicoise Recipe while still fresh.
Notes
- Use fresh salmon for best taste.
- Do not overcook salmon; keep it moist.
- Chill vegetables before assembling for crisp texture.
- Taste dressing before pouring on salad.
- Use high-quality olive oil for richer flavor.