Salmon Nicoise Salad
A twist on the classic, this French salad features salmon and two seasonal favorites: potatoes and green beans.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Green Beans
6 3 oz
Red Potato
13 6.5 oz
Roma Tomato
10 5 oz
Cucumber
1 0.5 Whole
Lettuce mix
5 2.5 oz
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Egg
4 2 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Dried thyme
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Granulated Garlic
1 0.5 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Honey Mustard Vinaigrette
Olive oil
3 1.5 tablespoon
Apple cider vinegar
2 1 tablespoon
Minced Garlic
1 0.5 Clove
Dijon mustard
2 1 teaspoon
Honey
2 1 teaspoon
Prep ahead (optional)
a. Chop lettuce mix, red potatoes, and roma tomatoes bite-sized.
b. Very thinly slice red onion.
c. Remove ends from green beans; snap beans in half.
d. Peel cucumber as desired, ¼” dice.
Instructions
1
Cook potatoes and blanch green beans:
a. Add ice to medium bowl. Cover with water.
b. In large saucepan over high heat, bring 4-5 cups of water to a boil. Add potatoes (chop bite-sized); cook until fork-tender, about 8 minutes.
c. Add green beans (remove ends, snap in half); cook until just fork-tender, about 2-3 minutes. Drain and immediately add potatoes and green beans to ice water.
2
Cook eggs:
a. Meanwhile, fill a small saucepan with water. Carefully place eggs in water and bring to a boil.
b. When water boils, remove pan from heat and cover. Let eggs cook in hot water for 8 minutes.
c. Drain and add to ice water. Remove cool eggs and peel. Slice in half and set aside until ready to serve.
3
Cook salmon:
a. Season Atlantic salmon with ½ tsp salt and Nicoise spice mix.
b. In large sauté pan, add 2 tsp olive oil. Add salmon top-side down; cook until golden, about 3 minutes. Flip and cook another 8-10 minutes or until cooked through. Set aside to rest.
4
Assemble and serve:
a. In large mixing bowl, add lettuce mix (chop bite-sized), red onion (very thinly slice), and cucumber (peel as desired, ¼” dice or coins). Add honey mustard vinaigrette and toss to coat. Alternatively, dressing can be served on the side. Divide mix among plates or bowls.
b. Portion salmon and add on top of or alongside salad.
c. Add potatoes, green beans, and tomatoes (chop bite-sized) to plates alongside salad. Finally, add hard-boiled eggs, and dig in!
Chef's notes
If you don't prefer fish, this recipe also works well with chicken.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX