Ingredients
SALMON
2 lb salmon fillet
1 cup Lemon Infused Oil
2 cups olive oil
4 sprigs thyme
2 sprigs dill
1 tbsp garlic (minced)
1 lemon (sliced - seeds removed)
1 tbsp kosher salt
2 tsp cracked black pepper
NICOISE SALAD
1 head red leaf lettuce
175g green beans
1 lb fingerling potatoes
1/2 pint cherry tomato
3 eggs
1/2 red onion
1/4 cup Kalamata olives
2 tbsp capers
1/4 cup parsley (finely chopped)
VINAIGRETTE
1 tbsp Green Goddess spice mix
3 tbsp grapeseed oil
1 tbsp apple cider vinegar
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• Preheat oven to 300°
• Mix viniagrette ingredients together in small mason jar, seal and shake until combined. Set aside for later use
• Place eggs in small sauce pot, cover with cold water and bring to boil over high heat. Once boiling, remove from heat, cover and let sit for 6 minutes
• Wash and clean fingerling potatoes, and place in large sauce pot. Fill pot with cold, salted water - just enough to cover the potatoes. Bring to boil over high heat
• Drain eggs and run under cold water until cool enough to peel. Peel and set aside
• Clean and trim green beans, blanch 2-3 minutes. Place in cold water ice bath. Drain and cut beans into thirds - set aside
• Place salmon fillet in 9 × 13 baking dish, season both sides with salt, pepper and garlic. Cover salmon with olive oil, Lemon Infused Oil, herbs and lemon slices
• Bake in oven for 20-25 minutes
• Once potatoes are fork tender, strain and set aside to cool
• Wash and dry lettuce and roughly tear with hands. Arrange on large platter dish
• Cut cherry tomatoes in half
• Julienne red onion
• Remove pits from olives
• Cut hard boiled eggs in half, lengthwise
• Once potatoes are cool, cut in half lengthwise
•Arrange vegetables on platter with lettuce
•Finely chop parsley and set aside for garnish
• Mix fingerling potatoes and green beans with half the viniagrette. Dress the vegetables/lettuce with reminding dressing (do not add all of dressing if not needed)
• Remove salmon from oven, discard herbs and lemon slices. Roughly break apart salmon into large pieces with fork
• Top dressed salad with salmon and eggs, then garnish with parsley and capers