Salad Nicoise With Wild Caught Alaskan Sockeye Salmon
Salad nicoise comes from the south of France, and is the perfect classy, sunny summertime lunch or dinner. It’s traditionally prepared with tuna packed in oil. However, I find it to be even more delicious made with our flaky, oily wild caught salmon fillet. This is the type of salad that you can have as a meal and feel completely satisfied - it’s got tons of protein with the fish and hard boiled eggs, and it’s bursting with flavor and healthy fats.
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Wild Caught Fish Is Always The Best Choice
As with all fish, it’s very important to choose wild caught salmon over farmed. Farmed salmon are fed processed fish feed and exposed to large amounts of antibiotics, pesticides and other chemicals. Their nutritional value is vastly different from wild salmon.
Farmed salmon contains much higher levels of fat (about three times as much) especially omega-6 fatty acids which most Americans already consume far too many of. It has 46% more calories, most of which are from fat. It’s also quite deficient in vitamins and minerals compared with wild caught salmon.
Responsibly Sourced, Sustainable Salmon
Our sockeye salmon are 100% wild and never given any additives or antibiotics. These fish are prized for their outstanding flavor, high oil content and vibrantly colored red orange flesh. They come from the pristine, cold waters of the Pacific off the coast of Alaska.
This area has the greatest resources of wild salmon in the world. Our fishery is carefully managed for sustainability and returns tens of millions of salmon to these waters each year. These wild caught Alaskan sockeye salmon are outstanding in flavor, texture and health benefits. This fish is extremely versatile and easy to cook.
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- 2 tablespoons avocado oil or grass fed ghee
- 6 tablespoons extra virgin olive oil
- 1 wild caught Alaskan sockeye salmon fillet
- Sea salt & freshly ground black pepper to taste
- ½ pound of fresh green beans
- 1 cup organic cherry tomatoes
- 1 small shallot
- 1 head of fresh butter lettuce
- 4 cage free eggs, set out to reach room temperature
- 1 tablespoon of mustard
- 1 tablespoon red wine vinegar (you can easily make your own with 3 parts apple cider vinegar to one part red wine)
- Pinch of coconut sugar
- ½ cup black olives
Also Read: Scrumptious Spinach & Artichoke Stuffed Salmon Recipe
The Most Delicious Salad Nicoise With Wild Caught Salmon
- Prepare the oven by preheating to 300 degrees Fahrenheit. Place a rack in the center if there isn’t one there already.
- Drizzle 1 tablespoon of avocado oil or melted ghee onto a baking sheet (preferably one with a rim). Place the salmon skin side down on the oil. Season all over with sea salt and freshly ground pepper, and drizzle the other tablespoon of avocado oil or melted ghee on top. Bake for 20-30 minutes or until cooked completely through and flaky.
- While the salmon is baking, boil water over medium high heat in a saucepan. Add sea salt generously to the water and cover.
- While the water is coming to a boil, prep the vegetables. Trim the stems off of the green beans, cut the cherry tomatoes into halves, and peel and mince the shallot. Set the shallot aside in a small dish. Separate the head of lettuce into leaves and set aside, covered with damp paper towels in the refrigerator so that it stays chilled.
- Once the water has reached a boil, add in the green beans. Cook for approximately 2 minutes or until they’re tender yet still nice and crisp with a vibrant color. While the beans are cooking, fill a medium bowl halfway full with ice water. When the green beans are finished cooking, use tongs to transfer them to the cold water and chill for about 20 seconds. Remove from the ice water with tongs and set on paper towels, pat gently dry and set aside. Reserve both the hot water in the saucepan as well as the ice water (you can use it to cook the eggs).
- Put the four eggs into the saucepan of hot water. Keep it over medium high heat. Cook for 8 minutes, then use tongs to transfer the boiled eggs to the ice water. Allow them to cool in the ice water bath for two minutes. Keeping them submerged in the ice water, peel the eggs (this makes the shells come off more easily). Pat the eggs dry and set aside.
- In the small dish with the minced shallot, add the tablespoon of dijon mustard, tablespoon of red wine vinegar and the pinch of coconut sugar. You could also substitute a little agave syrup. Season to taste with sea salt and freshly ground black pepper. Using a whisk, slowly add in the 6 tablespoons of extra virgin olive oil. The dressing should become thick and creamy.
- Remove the lettuce from the fridge and drizzle with about half of the freshly made dressing. Add the green beans, tomatoes, and olives to the salad. Slice the hard boiled eggs in half and add them. Finally, use a fork or your fingers to separate the salmon into large, flaky pieces. Arrange on the salad and top everything off with the remaining dressing. Season to taste with sea salt and freshly ground black pepper. Serve immediately.
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