Salmon & Shrimp Nicoise Salad

Nicoise Salad

• 1 lb salmon filet, skin on
• 1/2 lb shrimp (10-12 ct.) peeled and deveined
• 6 large eggs
• 2 tsp cajun spice blend (salt free)
• 2 tsp seafood spice blend (salt free)
• s&p
• 1/4 lb haricots verts, trimmed
• 1/2 lb small potatoes, I used the little bag of tricolored potatoes
• 1 medium heirloom tomato, sliced
• 1/4 c nicoise or kalamata olives
• 4 c arugula and green leaf lettuce
• 1 small endive, grilled and split in half

Dijon Vinaigrette

• 2 anchovy fillets packed in oil
• 2 tbsp. dijon mustard
• 1 tsp honey
• 1 lemon
• 1 garlic clove, minced
• 1/2 small shallot, finely chopped
• s&p
• 1/2 c olive oil

1. Preheat oven to 400.
2. Add Salmon to a parchment lined baking sheet.
3. Season with Cajun spice and seafood spice blends, s&p, and olive oil.
4. Add to the oven and bake for approximately 13-15 minutes and remove from the oven.
5. Meanwhile, bring a large pot of water to a boil.
6. Add potatoes and cook for approximately 10 -15 minutes.
7. Remove from water and add to an ice bath.
8. In the same boiling water, add the haricots verts, and cook for approximately 2-3 minutes.
9. Remove from water and add to an ice bath.
10. Add the eggs to the water and cook for exactly 6 minutes for a soft boiled egg.
11. Remove from water and add to an ice bath.

To cook the shrimp:

1. Heat an indoor grill over high heat. Season shrimp with Cajun and seafood spice blend, s&p, and olive oil.
2. Add shimp to grill and cook for approximately 2 minutes per side (time depends on size of shrimp).
3. Remove from heat and set aside.

To make the dijon vinaigrette:

1. Mash together the anchovies, and honey together.
2. Squeeze in juice from 1 lemon, add the garlic clove and shallot, and whisk in 1/2 c olive oil.
3. Season with s&p to taste and set aside.

To build your salad:

1. With a fork break up the salmon into large pieces and discard the skin.
2. Cut the potatoes and eggs in half.
3. Add the arugula, green lettuce, and endive on a plate and begin to top with the potatoes, haricots verts, tomatoes, olives, finishing with the salmon and shrimp.
4. Drizzle the dijon vinaigrette over top.