Seared salmon nicoise salad
Prep
12 min
Total
20 min
Serves
4
Try this nicoise salad with fresh seared salmon!
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Ingredients
2x 8 oz
filets of salmon
1 cup
sprouts
1 cup
chopped romaine
1 cup
shaved fennel
1 cup
mint, leaves
1 cup
boiled red potatoes
1 cup
boiled sunchokes
1 cup
nicoise olives
1 cup
blanched and shocked green beans
1 cup
blanch and shocked asparagus
8 soft
boiled quail eggs
1 cup
edible flowers
1 cup
dressing
Dressing
1 tbsp
olive tapenade
1 tbsp
chopped capers
2
chopped anchovies
3 tbsp
red wine vinegar
2/3 cup
extra virgin olive oil
Instructions
- Season Salmon, heavy with salt and pepper maybe some fresh herbs.I
- n a medium hot pan with a splash of olive oil sear salmon skin down. Cook for 6 minutes or until salmon is 50%cooked. Turn onto flesh side and continue for 2 minutes. Remove pan from heat and let the fish cook with remaining heat in pan. Do not overcook. Try to keep some pink inside. Can be chilled and served the next day or right away!
- In a large platter lay all lettuce down evenly, place all ingredients into small bunches on top. Drizzle with dressing and garnish with flaked salmon and edible flowers.