Salmon Nicoise Salad

This salad is on heavy rotation in my home because it is healthy, easy and delicious. Traditionally, the salad is made with canned or fresh tuna, but my preference is for salmon which is a lot more affordable. If I use canned tuna, I make pan bagnat sandwiches which are usually pressed and made without the green beans or potatoes. When I eat this salad or the sandwich, I am instantly taken back to Nice and think of warm sea breezes.

4 skinless center cut salmon fillets about 6 oz each

3 tbsp olive oil

1 1/2 lb. small red skin potatoes

1 lb. haricots verts trimmed

1 head romaine lettuce chopped

1 pint cherry tomatoes halved

5 hard boiled eggs peeled and cut into quarters

2/3 cup kalamata olives

1/4 cup capers

Vinaigrette

2 tsp. Dijon mustard

1 1/2 tbsp. red wine vinegar

1 tbsp fresh lemon juice

1 garlic clove minced

1/2 tsp sea salt (I use Maldon)

1/4 tsp freshly ground black pepper

1/4 tsp dried thyme

1. Preheat the oven to 400 F.

2. Start with the dressing: in a small bowl combine the mustard, vinegar, lemon juice, garlic, salt and pepper. Slowly whisk in the olive oil and set it aside.

3. Pat the salmon dry with a paper towel. Heat a frying pan on high for at least 4 minutes. Drizzle the salmon fillets with olive oil and cook them skin side up for 4 minutes searing the salmon. Immediately, pop the salmon into the oven (if you are not using an oven safe pan, a cookie sheet works fine lined with foil) and cook it for another 10 minutes. Either flake salmon into chunks or serve as fillets over the salad.

4. Meanwhile, cook the baby red potatoes in a large saucepan. Cover the potatoes with water and bring to a boil over high heat until they are fork tender, about 8 minutes. Remove potatoes when cooked and cool. When cooled, cut the potatoes in half. You can either cook the haricots verts in the hot water for 2 minutes or cook in their bag in the microwave. Set aside and let cool when completed.

5. Place the chopped romaine in a bowl and toss with some of the vinaigrette. Place on a large platter. Artfully arrange the salmon, potatoes, haricots verts, eggs, olives, capers, and tomatoes on top of the lettuce. Drizzle some extra vinaigrette and sprinkle with salt and pepper. Voila! The salad is ready to serve!