Salmon Nicoise Salad with Lemongrass Chive Dressing

15 m
Prep Time
30 m
Cook Time
13
Ingredients

Ingredients

  • 2 teaspoons (10 mililiters) dijon mustard
  • 1 teaspoon (5 mililiters) Lemongrass
  • 3 tablespoons (45 mililiters) red wine vinegar
  • 6 tablespoons (90 mililiters) olive oil, divided
  • 1 tablespoon (15 mililiters) Chives
  • 4 (4oz/112g each) salmon filets
  • 1 pound (500 grams) baby or fingerling potatoes
  • 1/2 pound (225 grams) green beans
  • 1/4 teaspoon (1 mililiters) salt
  • 1 heads romaine lettuce, chopped
  • 2 hard boiled eggs, sliced in quarters
  • 1/4 cup (60 mililiters) nicoise or other small black
  • 1 cup (250 mililiters) cherry tomatoes, quartered

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 1 Combine mustard, Lemongrass Paste, vinegar, 5 tablespoons (75 mL) of the olive oil and 2 teaspoons (10 mL) of the Lightly Dried Chives in a small bowl. Whisk together.
  • 2 Put potatoes in a saucepan and cover with water; bring to a boil then reduce to a simmer and cook 12-15 minutes or until fork tender. Drain. When cool enough to handle, cube for salad; set aside.
  • 3 Heat a pot of salted water to boil; add green beans and cook for 3 minutes. Drain. Rinse with cold water; set aside.
  • 4 Season salmon with salt. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon (15 mL) of oil. Add salmon; cook 4-5 minutes per side turning once. Transfer to a platter; keep warm.
  • 5 Assemble salad: Divide lettuce evenly among 4 plates. Add 1 salmon filet to each plate, divide the remaining ingredients among the plates and drizzle with dressing and remaining Lightly Dried Chives.

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