Smoked Salmon Salad Nicoise Style Recipes

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SMOKED SALMON NIçOISE SALAD



Smoked Salmon Niçoise Salad image

Provided by Susan | SimpleHealthyKitchen.com

Time 25m

Number Of Ingredients 13

2 medium eggs
8 oz. small red potatoes (scrubbed and halved (or purple potatoes))
6 oz. green beans (preferably haricots verts, trimmed and halved)
2 Tbsp reduced-fat mayonnaise
1 Tbsp white-wine vinegar
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp dried dill
1/4 tsp freshly ground pepper
6 cups mixed salad greens
1/2 small cucumber (halved, seeded and thinly sliced)
12 small cherry or grape tomatoes (halved)
4 ox. smoked salmon (cut into 2-inch pieces)

Steps:

  • Prepare a large bowl with ice water and set aside.
  • In a small saucepan, bring water to boil. Add eggs and cook until hard boiled. (approx. 12 min.)
  • Meanwhile, In a large saucepan, fill with 1 inch of water and bring to a boil. Place the potatoes in a steamer basket over the boiling water . Cover and let potatoes steam for approx. 10 min. until tender when pierced with a fork. Using a slotted spoon, transfer the potatoes to the bowl of ice water. Add green beans to the steamer., cover and let cook until crisp-tender (approx.5 min). Transfer beans with slotted spoon the the ice water and let cool. Drain and set aside.
  • Prepare the dressing by whisking mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a small bowl.
  • Divide salad between two plates. Arrange smoked salmon,eggs, potatoes, green beans , cucumber and tomatoes on top of greens. Serve with dressing.

SMOKED SALMON NICOISE SALAD



Smoked Salmon Nicoise Salad image

I've put a spin on a classic Nicoise salad, that normally uses tuna, with luxurious smoked salmon. This is perfect for brunch, lunch or a light dinner!

Provided by Nadia Lim

Categories     Lunch     Main

Number Of Ingredients 13

800 g waxy baby potatoes
300 g green beans (trimmed)
4 free-range eggs
1 punnet cherry tomatoes (halved)
½ cup black kalamata olives
1 small red onion (thinly sliced)
400 g hot smoked salmon (flaked into bite sized pieces)
2 teaspoons dijon or wholegrain mustard
1 lemon (juiced)
4 tablespoons extra-virgin olive oil
3 tablespoons fresh dill (chopped)
2 tablespoons capers (roughly chopped)
¼ cup flat-leaf parsley (chopped)

Steps:

  • Bring a medium-size pot of water with 1 teaspoon salt to the boil.
  • Halve or quarter potatoes so they are all roughly the same size. Boil potatoes for 10-12 minutes until just tender (use the tip of a sharp knife to test doneness). Drop beans into boiling water with the potatoes and cook for a further 3 minutes. Drain potatoes and beans. Set aside.
  • Soft-boil eggs: place eggs in a small pot of water, bring to a boil and cook for 4 minutes (time carefully!). Run eggs under cold water (to stop cooking process). Once cooled, peel off shells.
  • In a large bowl (big enough to hold the salad), whisk all dressing ingredients together and season with salt and freshly ground black pepper. Toss potatoes, beans, tomatoes, olives and red onion with the dressing.
  • To serve, divide salad between plates and top with flakes of salmon. Cut boiled eggs in half lengthways (the yolk should be ever so slightly runny) and place two halves on top of each plate.

Nutrition Facts : Calories 416 kcal, ServingSize 1 serving

SMOKED SALMON SALAD (NICOISE-STYLE)



Smoked Salmon Salad (Nicoise-Style) image

I am very lucky. I love fresh & smoked salmon, but never have to use the canned variety & even have a salmon cookbook. This recipe is the 1st of 2 I found at justsmokedsalmon.com & they acknowledged Marilou Robinson of Portland, OR. Her intro said "The ingredient list looks long, but none of it takes much time to prepare & it can all be done ahead of time. Because this salad needs to be made ahead & chilled, it is a good choice for a Sun night supper. When guests arrive, heat an assortment of fancy rolls from your favourite bakery & relax w/your company. Everyone will be impressed & well-fed. The recipe can easily serve as many as you like by just increasing the amt of ingredients & using a larger platter." Enjoy! (Time has been estimated & does not include time for beans, eggs & potatoes to cool after they are cooked)

Provided by twissis

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (10 -12 ounce) bag romaine lettuce (torn into bite-size pieces)
1 head butter lettuce (torn into bite-size pieces)
8 ounces smoked salmon (very thinly sliced)
1 (10 ounce) package frozen green beans (cooked, drained & chilled)
1 pint cherry tomatoes (halved)
1 small green bell pepper (cut into rings)
1 small red onion (sliced & separated into rings)
3 eggs (hard-boiled, peeled & cut into wedges)
3 small red potatoes (cooked, chilled & quartered)
1/2 cup black olives
3/4 cup vinaigrette dressing (bottled red wine)
2 tablespoons capers

Steps:

  • Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
  • Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
  • Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
  • HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.

ALASKAN SMOKED SALMON NICOISE WITH CRUMBLED FETA CHEESE



Alaskan Smoked Salmon Nicoise With Crumbled Feta Cheese image

A traditional French salad with a twist. The salmon offers a wonderful smoked flavor with the tradition of green beans, eggs and artichoke hearts. You may also use fresh tuna!

Provided by Corrinne J

Categories     Salad Dressings

Time 20m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 14

6 plum tomatoes
6 canned artichoke hearts, quartered
1 cucumber
1 cup small green beans, cooked and cooled
4 small red onions
2 hard-boiled eggs, quartered
6 -8 ounces smoked salmon, cut into 1 inch strips
4 ounces black kalamata olives
alouette crumbled fat free feta cheese
2 sprigs basil, chopped
1 garlic clove, minced
6 tablespoons olive oil
salt and pepper, to taste
2 tablespoons white balsamic vinegar

Steps:

  • Prepare the dressing with the olive oil, chopped basil, garlic, salt, pepper and vinegar, Refrigerate.
  • Quarter the tomatoes. Thinly slice the eggs. Halve the cucumber and cut it into thin slices. Slice the onion into thing rings
  • Instead of mixing the ingredients together, which you can do, I like to arrange them on a salad place for clor and appearance. Sprinkle the cheese on top, drizzle with the dressing and serve.

Nutrition Facts : Calories 460.5, Fat 28.6, SaturatedFat 4.6, Cholesterol 116.4, Sodium 815, Carbohydrate 37.9, Fiber 14.1, Sugar 9.2, Protein 20.4

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