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Salmon Composed Salad

There is something so beautifully satisfying about a warm salad. The vinaigrette gets brought to life by coming into contact with the warm proteins and vegetables and starches. The greens wilt slightly. The fresh ingredients seem even more refreshing, crunchier, or jucier. Such it is with this riff on a Nicoise salad. 

I lose the radishes, add avocado (because nothing in the world cannot be improved with the addition of avocado), sub in salmon for tune and roast everything rather than steaming or boiling or what have you. The result is incredibly delicious, healthy and satisfying. It’s a meal to savor with a glass of wine on the weekend. Enjoy!

Olive oil
1 pound salmon fillet
4 hard boiled eggs
1 pound red potatoes, cut into eighths
1 pound green beans, trimmed
1 sweet onion, sliced
10 cherry tomatoes cut in half
12 ounces mixed greens
1 avocado, sliced
1/2 cup greek black olives, sliced
3/4 cup olive oil
1 tablespoon fresh thyme
2 tablespoons dijon mustard
1/4 cup apple cider vinegar

Preheat the oven to 400 degrees F. Bring water to a boil; add eggs and boil for 7 minutes before removing from the water and plunging into an ice water bath.

As the eggs cook, whisk together the mustard, thyme, salt, pepper, vinegar and olive oil until emulsified. Set aside.

Meanwhile, toss the potatoes, onion and green beans in olive oil, salt and pepper. Place onto a baking sheet in a single layer and roast in the oven for 20 minutes. 

Drizzle olive oil onto the salmon with salt and pepper; place on a separate baking sheet. Once the veggies have roasted for 20 minutes, add the salmon to the oven and roast everything another 10-15. Once everything is golden brown and the salmon flakes, remove from the oven.

To compose the salad; lay down a bed of mixed greens. Add a sliced hard boiled egg, slices of avocado, flaked salmon, olives, cherry tomatoes, and a helping of the roasted potatoes, onions and green beans. Drizzle over the salad with dressing to taste. Devour!


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