Salmon Nicoise Salad with Lemongrass Chive Dressing

  • 15m

    prep time

  • 30m

    Cook Time

  • 14





  • 2 teaspoon Dijon mustard
  • 1 teaspoon Gourmet Garden Gourmet Garden™ Lemongrass Stir-In Paste, Stir-In Paste
  • 3 tablespoon red wine vinegar
  • 6 tablespoon olive oil, divided
  • 1 tablespoon Gourmet Garden Gourmet Garden™ Lightly Dried Organic Chives, Lightly Dried,
  • 4 4-oz salmon filets
  • 1 lb baby or fingerling potatoes
  • ½ lb green beans
  • ¼ teaspoon salt
  • 1 head romaine lettuce, chopped
  • 2 hard boiled eggs, sliced in quarters
  • ¼ cup nicoise or other small black olives
  • 1 cup cherry tomatoes, quartered

Nutrition information

Nutrition information coming soon.


  • Combine mustard, Gourmet Garden Lemongrass Stir-In Paste, vinegar, 5 tablespoons of the olive oil and 2 teaspoons of the GOurmet Garden Lightly Dried Chives in a small bowl. Whisk together.

  • 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.

  • Heat a pot of salted water to boil; add green beans and cook for 3 minutes. Drain. Rinse with cold water; set aside.

  • Season salmon with salt. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon of oil. Add salmon; cook 4-5 minutes per side turning once. Transfer to a platter; keep warm.

  • 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 Gourmet Garden Lightly Dried Chives.