I used salmon in place of tuna in this variation of the classic French Niçoise salad! This composed salad contains olives, artichokes, potatoes, green beans, and a whole-grain mustard vinaigrette.
Ingredients
- 2 4 oz salmon fillets, boneless, skinless
- 2 teaspoons onion powder
- 3 tablespoons whole grain mustard
- 1/2 teaspoon kosher salt and black pepper
- 1 1/2 tablespoons white wine vinegar
- 1/2 tablespoon olive oil
- 1/3 pound mini yellow potatoes
- 1/2 pounds green beans, trimmed
- 4 cups lettuce, such as bibb or butter lettuce, torn into bite size pieces
- 2 large hard boiled eggs, quartered
- 1/2 cup marinated artichoke hearts
- 1/3 cup kalamata olives, halved
Directions
- Preheat oven to 325F.
- In a small bowl combine onion powder, whole grain mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper; spread 1 tablespoon of the mixture onto each salmon filet & reserve the remaining. Bake salmon for 15 to 20 minutes, cool & flake into large pieces. Reserve.
- Mix the remaining mustard mixture with white wine vinegar and olive oil. Reserve.
- While salmon cooks, prepare veggies: Boil potatoes in salted water until tender, 20-25 minutes. In the last 5 minutes of boiling, add green beans. Drain and rinse under cold water. Separate potatoes & green beans. Halve potatoes. Cool.
- Build the salad: Add lettuce to a shallow serving bowl or platter. Working in bunches of the same ingredients top the lettuce with components; flaked salmon, potatoes, green beans, hard boiled eggs, kalamata olives & artichoke hearts. Drizzle with reserved mustard vinaigrette.
