Salmon Nicoise Salad with Kalamata Vinaigrette
- 6 Tbs. extra-virgin olive oil
- 1/3 cup Kalamata olives, pitted and minced (about 1/4 cup)
- 3 Tbs. white balsamic vinegar
- 1 medium clove garlic, finely grated
- 1/2 tsp. finely grated lemon zest
- 1/2 tsp. crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- 3/4 lb. baby red potatoes (each about 1-1/2 inches in diameter), cut into quarters
- Kosher salt and freshly ground black pepper
- 1/2 lb. green beans, trimmed and cut into 1-1/2-inch lengths
- 1/2 lb. cherry or grape tomatoes (preferably mixed colors), halved
- 1/2 small red onion, thinly sliced
- 1/2 medium fennel bulb, cored and thinly sliced
- 2 cups baby arugula
- Freshly ground black pepper
- 3/4 lb. Cedar-Planked Salmon (or other cooked salmon fillets), skin removed, cut into 4 pieces, at room temperature
- This recipe is gluten-free
- Produce
- Baby arugula (2 cups)
- Baby red potatoes (3/4 lb.)
- Cherry or grape tomatoes (1/2 lb.)
- Fennel bulb, medium (1/2)
- Garlic (1 medium clove)
- Green beans (1/2 lb.)
- Lemon, zest (1/2 tsp.)
- Red onion, small (1/2)
- Seafood
- Cedar-planked salmon (3/4 lb.)
- Condiments
- Balsamic vinegar, white (3 Tbs.)
- Kalamata olives, pitted and minced (1/3 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt and freshly ground black pepper (2)
- Olive oil, extra-virgin (6 Tbs.)
- Red pepper flakes (1/2 tsp.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published May 5, 2011 (1 year ago).
6 people saved this recipe.
