Hot Smoked Salmon Niçoise Salad

By Cheryl Ann Borne | “My Bariatric Life” | Indianapolis, IN

My twist on a classic salad Niçoise uses hot smoked seasoned salmon in lieu of tuna. I’ve substituted steamed beets for the potatoes. It is lovely served as a light “Meatless Monday” dinner, Sunday brunch - or packed in a wicker basket for a special picnic for you and your special someone.

Servings: 3 | Prep Time: 15 | Cook Time: 4

Calories: 263| Total Fat: 18g | Total Carbs: 47g | Protein: 5g

Ingredients:

Salad:

1 pkg. cooked wild smoked sockeye salmon

½ of an 8oz. pkg. steamed and peeled baby beets (ready to eat), or canned beets

¼ c. red onion, diced

2 hard-boiled eggs

12 black olives

Instructions:

1 big handful of fresh green beans trimmed

1 bag baby spring lettuce mix

Dressing:

Juice of one fresh lemon

1 tbsp. Dijon mustard

½ tsp. garlic, minced

3 tbsp. extra-virgin olive oil

1. Prepare your ingredients: Peel and slice the eggs; dice the onions; slice the beets; trim the green beans. Set aside. Line a large platter with the baby spring lettuce mix.

2. Blanch the green beans in a large stockpot of well-salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking, roughly 2 minutes. Pat dry.

3. Fan the wild smoked sockeye salmon down the center of the platter. Line the perimeter of the platter with a pile of green beans, eggs, beets, onions, and olives to make a pretty display.

4. To make the dressing, juice a fresh lemon into a small bowl. Add the remaining ingredients (mustard, garlic, olive oil) and whisk to combine. Serve alongside the salad.

Salads | Page 128