A healthy and delicious spin on the classic Niçoise salad.
For the Salmon
- 1 lb salmon (skin attached)
- 2 tsp seafood spice blend (I use studio spice co spice blend)
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- s&p to taste
For the Potatoes and Green Beans
- 8 oz haricot vert (petite green beans)
- 8 small red potatoes (washed and scrubbed)
- 1.5 tsp garlic smoked salt spice blend (I use KFonville spice blend)
Dressing
- 1/2 c plain greek yogurt
- 1/4 c stone ground mustard
- 2 tbsp raw hone
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- s&p to taste
To Build The Salad
- arugula
- 8 minute egg, quartered
- cherry tomatoes, quartered
- potatoes, quartered
- bunch of haricot vert
- salmon pieces - pulled apart in chunks with a fork
- yogurt dressing
- garnish: pitted and chopped Nicoise or kalamata olives and capers
Equipment
- 2 - small parchment lined cookie sheets
- cutting board
- knife
- small bowl
- whisk