Salmon Niçoise Salad with Kalamata Vinaigrette

Salmon Niçoise Salad with Kalamata Vinaigrette
Photo by Scott Phillips

Ingredients

  • ¾ lb. baby red potatoes (each about 1-½ inches in diameter), cut into quarters
  • 6 Tbs. extra-virgin olive oil
  • ½ lb. cherry or grape tomatoes (preferably mixed colors), halved
  • 1 medium clove garlic, finely grated
  • 3 Tbs. white balsamic vinegar
  • ½ tsp. crushed red pepper flakes (optional)
  • 1/3 cup Kalamata olives, pitted and minced (about ¼ cup)
  • + 9 more ingredients
    • ¾ lb. Cedar-Planked Salmon (or other cooked salmon fillets), skin removed, cut into 4 pieces, at room temperature
    • ½ lb. green beans, trimmed and cut into 1-½-inch lengths
    • Kosher salt and freshly ground black pepper
    • Freshly ground black pepper
    • ½ medium fennel bulb, cored and thinly sliced
    • 2 cups baby arugula
    • ½ small red onion, thinly sliced
    • ½ tsp. finely grated lemon zest
    • Kosher salt and freshly ground black pepper

In a small bowl, combine the oil, olives, vinegar, garlic, lemon zest, and red pepper flakes (if using). Whisk to combine and season to taste with salt and pepper. Set aside.

View full recipe at Fine Cooking

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