Salmon Nicoise Caesar
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 559
- Total Fat
- 30
- Saturated Fat
- 8
- Carbohydrates
- 34
- Dietary Fiber
- 11
- Sugar
- 8
- Protein
- 42
- Cholesterol
- 224
- Sodium
- 1570
- Total: 1 hr 5 min (includes cooling time)
- Active: 40 min
Ingredients
12 ounces baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
6 ounces haricots verts beans
One 1-pound salmon fillet, skinned
1 tablespoon olive oil
1 lemon, zested and juiced
3/4 cup good-quality bottled Caesar dressing
1 tablespoon chopped capers
1 tablespoon minced fresh parsley plus parsley leaves, for garnish
1 teaspoon finely chopped fresh chives
4 hearts romaine lettuce, halved and cored
4 hard-boiled eggs, cooled, peeled and halved
2 cups cherry tomatoes, halved lengthways
1/4 cup pitted olives
1/2 cup grated Parmesan
Directions
- Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool.
- Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside.
- Preheat the oven to 425 degrees F and line a baking sheet with foil.
- Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes.
- Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork.
- Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside.
- Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces.
- Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves.