Salmon Niciose Salad

This year has been pretty challenging for everyone; but all our hope is not gone yet. We are thankful to be healthy and will get through these difficult times. Lets cheer to this holiday season!

As a passionate home chef, I love to create fancy looking simple food. Today I am presenting French-inspired Salad Niciose with salmon, very healthy and super delicious! This delightful salad can be served either as a side or as a meal all year round. Salad Niciose is beautifully composed salad consisting boiled potato, veggies, boiled eggs and normally canned tuna on a bed of lettuce, dressed with French vinaigrette.  

To be more creative I try to add different vegetables, legumes and lean non-veg protein to my rotation. Fresh fish steaks lightly grilled or broiled instead of canned ones make the dish so much more elegant with great flavor and texture! Adding fresh pomegranate seeds with a touch of festive vibes is perfect for Christmas holidays. 

Here is my take on the Salmon Niciose Salad with grilled/broiled salmon, boiled potato, blanched haricots verts, marinated artichoke hearts, tomato, capers, olives, boiled eggs and topped with red pomegranate seeds are indeed wonderful fruity festive touch to a classic recipe. Pair with Pinot Grigio! This recipe serves up to 4 as a meal.

Ingredients~

1/3 lb. small potatoes

2 boiled eggs, cut into 8 pieces

1/2 cup olives

6-8 ounce boneless stakes, cut into 8 pieces

1/2 pound haricots verts or petite green beans, trimmed 

1/4 lb. cherry tomatoes

1 1/2 cups marinated artichoke hearts

2 tsp capers, drained

1/2 cup pomegranate seeds

1 tsp salt

For the dressing~

4 big roasted garlic cloves, mashed

4 tbsp red wine vinegar

4 tbsp extra virgin olive oil

2 tsp Dijon mustard

1/4 cup boiled water.cooled

2 tbsp maple syrup or agave nectar

1/2 tsp Himalayan pink salt or regular salt

1/2 tsp freshly ground black pepper

1/4 tsp dried thyme

1/4 tsp dried parsley

1/2 tsp lemon zest

1 tsp freshly squeezed lemon juice

Method~

Make the dressing first. Whisk everything in a medium bowl and set  aside. Place the potatoes and salt in a medium pot and cover with enough cold water and bring to a boil; reduce the heat and simmer until fork-tender for about 10 minutes. Drain the potatoes; let it cool and cut in half. While potatoes are boiling microwave green beans in a safe glass bowl with 1/8 cup of water for 5 minutes, stirring in between. Drain water. 

Marinate potatoes and haricots verts separately with 3 tbsp dressing for 10 minutes. Marinate tuna steaks and tomatoes with 3 tbsp dressing for 5 minutes; pan grill for 3 minutes each sides or broil for 10-12 minutes. 

Arrange potatoes, beans, artichoke hearts, tomatoes, olives, capers and cooked salmon on a large platter. Sprinkle with pomegranate seeds and capers on top. Drizzle more dressing as required. Serve with baguette on the side. Happy Holidays and Merry Christmas from our home to yours! Stay safe everyone!

Happy Cooking!