Salmon Niçoise Salad with Kalamata Dressing
Looking for another refreshing summer salad? Then look no further because this Salmon Niçoise Salad with Kalamata Dressing is the salad of the summer. Made with salmon, this salad includes some lean meat and zesty flavors. This salad serves 4 and is perfect as a main course.
To make this salad, you first start out by combining the olive oil, lemon juice, Marukan Seasoned Gourmet Rice Vinegar, and garlic and then marinating the salmon in this mixture for 30 minutes. Then in a large pot boil the potatoes and green bean until tender and then dice them. Once the veggies are done you then boil the eggs as well. When the salmon is done marinating you roast it for about 15 minutes or until it is flaky. Then you make the salad dressing by combining the olive oil, Marukan Seasoned Gourmet Rice Vinegar, minced kalamata olives, Dijon mustard, and a pinch of black pepper in a jar. Once the dressing is done you assemble the salad, and you are ready to eat.
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Salmon Niçoise Salad with Kalamata Dressing
Ingredients
- ½ plus ¼ cup olive oil
- ¼ cup fresh lemon juice
- 4 tablespoons Marukan Seasoned Gourmet Rice Vinegar , divided
- 2 cloves garlic , grated or finely minced
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 (1 ½ pound) salmon filet, skin on, any bones removed
- Gluten free non-stick cooking spray
- 1 pound baby gold potatoes
- 8 ounces green beans , trimmed
- 4 large eggs
- ¼ cup finely minced pitted kalamata olives
- ½ teaspoon Dijon mustard
- 4 ounces butter lettuce
- 1 cup cherry or grape tomatoes , cut in half
- ½ cup whole pitted kalamata olives
- ¼ cup chopped fresh Italian parsley
Instructions
- Combine ½ cup olive oil, lemon juice, 2 tablespoons Marukan Seasoned Gourmet Rice Vinegar, garlic, 1 teaspoon salt, and ½ teaspoon pepper in a jar and shake well. (Or whisk in a small bowl until combined.)
- Place salmon in a glass baking dish or large food storage bag. Add the marinade, coating salmon well, cover baking dish with plastic wrap or seal bag, and refrigerate for 30 minutes.
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray lightly with cooking spray. Fill a large bowl with water and ice.
- Bring a large pot of generously salted water to a boil. Add the potatoes and boil until almost tender, about 10 minutes. Add the green beans and continue to cook until the potatoes are tender, and the green beans are crisp tender, about 3 minutes. Using tongs or a slotted spoon, remove the potatoes and beans and transfer to the bowl of ice water, reserving the boiling water in the pot.
- Using a slotted spoon, carefully lower the eggs into the boiling water. Cook for 7 ½ minutes and transfer to the ice water. Let the potatoes, beans, and eggs sit in the water for 5 minutes. Drain. Cut the potatoes in half, peel the eggs, and cut into quarters.
- Remove salmon from marinade, place on prepared baking sheet, skin-side down. Discard marinade. Roast for 12–16 minutes (depending on thickness) or until salmon flakes easily. Let cool.
- Make the dressing. Combine ¼ cup olive oil, 2 tablespoons Marukan Seasoned Gourmet Rice Vinegar, minced kalamata olives, Dijon mustard, and a pinch of black pepper in a jar and shake well.
- Place the lettuce on a large platter. Arrange salmon, potatoes, green beans, eggs, tomatoes, and whole kalamata olives on top of the lettuce. Drizzle with a little of the dressing. Sprinkle with chopped parsley and serve the remaining dressing on the side.
Nutrition
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