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Yields: 4 servings
Prep time: 5 min
Cook time: 15 min
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Ingredients
• 6 tablespoons olive oil
• 1pound salmon fillet
• salt and pepper to taste
• 1 teaspoon garlic powder
• 1 shallot (thinly sliced)
• 1 cup cherry tomatoes (halved)
• 8 ounces red leaf romaine lettuce
• 5 eggs
• 1tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• ¾ cup Niçoise or kalamata olives
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TOOL NEEDED: (CLICK TO PURCHASE)
3 PIECE CAST IRON DUTCH OVEN AND SKILLET SET
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6 PIECE UTENSIL SET WITH FREE CROCK
(6 PC.)
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1. Add 2 tablespoons olive oil to cast iron skillet. Heat over medium. Pat the salmon filet dry using paper towels. Sprinkle salt, pepper, and garlic powder on both sides.
2. Add salmon to pan and use spatula to press down the filet. (This helps the skin become crispy.) Cook for 5 minutes on each side.
3. Meanwhile, fill the 3 Qt. Dutch Oven about ¾ full with water and cover. Bring to a boil over medium-high heat. Once boiling, add in eggs. Reduce heat the medium-low and boil eggs for 6 minutes.
4. Transfer eggs to an ice bath and allow to cool. Peel eggs and slice in half.
5. After salmon is cooked, place on cutting board and chop.
6. Mix dressing by adding 4 tablespoons olive oil, red wine vinegar, Dijon mustard, sugar, salt and pepper to a small bowl and whisk.
7. Gather all ingredients and add together for your salad.
Enjoy!
Niçoise Salmon Salad
|
Yields: 4 servings
Prep time: 5 min
Cook time: 15 min
|
Ingredients
• 6 tablespoons olive oil
• 1pound salmon fillet
• salt and pepper to taste
• 1 teaspoon garlic powder
• 1 shallot (thinly sliced)
• 1 cup cherry tomatoes (halved)
• 8 ounces red leaf romaine lettuce
• 5 eggs
• 1tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• ¾ cup Niçoise or kalamata olives
|
TOOL NEEDED: (CLICK TO PURCHASE)
3 PIECE CAST IRON DUTCH OVEN AND SKILLET SET
|
6 PIECE UTENSIL SET WITH FREE CROCK
(6 PC.)
|
|
|
1. Add 2 tablespoons olive oil to cast iron skillet. Heat over medium. Pat the salmon filet dry using paper towels. Sprinkle salt, pepper, and garlic powder on both sides.
2. Add salmon to pan and use spatula to press down the filet. (This helps the skin become crispy.) Cook for 5 minutes on each side.
3. Meanwhile, fill the 3 Qt. Dutch Oven about ¾ full with water and cover. Bring to a boil over medium-high heat. Once boiling, add in eggs. Reduce heat the medium-low and boil eggs for 6 minutes.
4. Transfer eggs to an ice bath and allow to cool. Peel eggs and slice in half.
5. After salmon is cooked, place on cutting board and chop.
6. Mix dressing by adding 4 tablespoons olive oil, red wine vinegar, Dijon mustard, sugar, salt and pepper to a small bowl and whisk.
7. Gather all ingredients and add together for your salad.
Enjoy!
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