Salmon Nicoise (super easy recipe, don’t be fooled by the fancy name!)
This salad can be prepared in under 10 minutes! I know because I just made it for my husband as he was running out the door for work this morning and claimed he did not have time to make lunch. It captures the flavors of summer and packs a mean protein-rich punch to keep your energy up all afternoon.
The inspiration came from the CSA box I got this week from some friends who receive a weekly box from Two Small Farms in Watsonville, CA. They went out of town and I was the lucky recipient of their produce. What a treat! I wanted a creative use of some of these gorgeous morsels pictured above (the amazing leafy greens from the box I used aren’t in the pic).
The traditional Nicoise Salad is topped with tuna and many other things I don’t include in this salad. However, I felt the name fit this beautiful and tasty creation perfectly. The below recipes serves 2-4, depending on appetite and accompaniments.
Ingredients:
- 1 large can of wild salmon, drained. Remove bones and skin unless you like your salad crunchy. Those bones have lots of essential minerals in them. I buy my canned salmon from Trader Joe’s. Alternatively you could use 2 large fillets of salmon, grilled or broiled, or one small pack of smoked salmon.
- 1 Tablespoon organic extra virgin olive oil or cold-pressed grapeseed oil
- 2T lemon juice
- 1/4 large purple onion or 3 teeny purple onions from Two Small Farms, finely chopped
- 1 large bunch mixed salad greens, washed and dried
- 1 large red tomato, sliced length-wise
- 12 pitted olives of your choice (I love kalamata), chopped fine
Method:
- Place salmon in medium mixing bowl, top with oil, lemon juice., and onions. Flake salmon with a fork until it becomes tiny bite size pieces–this will mix in the dressing and onions.
- Place the lettuce in a large serving bowl and top with the salmon mixture.
- Garnish salad with tomatoes and olives. Sprinkle with sea salt and black pepper if desired.
