Name: Salmon Niçoise Salad
Cook time: 2700 s
Total time: 2700 s
Yield: 1 big salad
Ingredients: For the salmon; 2 salmon filets, skin on; 3 tbsp walnuts, toasted and crushed; 1/4 tsp garlic powder; 1/4 tsp Atlantic sea salt; For the tomatoes; 250 gr grape tomatoes, halved; 1/2 red onion, thinnly sliced; 1/4 tsp grey salt; 1/2 tsp red wine vinegar; 1/2 tsp extra virgin olive oil; For the beets; 2 large beets, peeled and cubed; 2 tbsp extra virign olive oil; 1/2 tsp grey salt; 1/4 bunch italian parlsey, finely chopped; 1/4 squeeze of lemon; For the potatoes; 8 red baby potatoes, sliced and boiled in salty water; 1 tbsp dill, finely chopped; 1 tbsp chives, thinnly sliced; 1 tbsp extra virgin olive oil; For the asparagus; 1/2 bunch asapargus, peeled and trimmed; 1 lemon, zest; 1/2 lemon, juice; 2 tbsp extra virgin olive oil; 1/4 tablespoon Atlantic sea salt; For cucumber/radishes; 2 persian cucumbers, sliced

BENGINGI

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Salmon Niçoise Salad

cook:

45 min

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As a private chef, I absolutely love the week of Passover. I welcome the dietary restrictions as a creative challenge - one that allows me to eat and serve within the bounds of something really special. This salad is one I make my clients for a sunny lunch, when they are craving crunch, creaminess, and tang. Loaded with a variety of Passover friendly treats and served over a bed of arugula and romaine mix, this salad will satiate any palate! My best advice with this salad is to make little bowls of all the fixings and then when you are ready (with no stress), plate them all together over a bed of salad and serve to your lovers.

1 big salads

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Ingredients

For the salmon

2 salmon filets, skin on

3 tbsp walnuts, toasted and crushed

¼ tsp garlic powder

¼ tsp Atlantic sea salt

For the tomatoes

250 gr grape tomatoes, halved

½ red onion, thinnly sliced

¼ tsp grey salt

½ tsp red wine vinegar

½ tsp extra virgin olive oil

For the beets

2 large beets, peeled and cubed

2 tbsp extra virign olive oil

½ tsp grey salt

¼ bunch italian parlsey, finely chopped

¼ squeeze of lemon

For the potatoes

8 red baby potatoes, sliced and boiled in salty water

1 tbsp dill, finely chopped

1 tbsp chives, thinnly sliced

1 tbsp extra virgin olive oil

For the asparagus

½ bunch asapargus, peeled and trimmed

1 lemon, zest

½ lemon, juice

2 tbsp extra virgin olive oil

¼ tablespoon Atlantic sea salt

For cucumber/radishes

2 persian cucumbers, sliced

4 small red radishes, quartered

1 lemon, zest

½ lemon, juice

¼ tsp salt

For the Salad

1 head of romaine, thinnly chopped

120 gr arugula (small bag)

1 lemon, juice

Extra Virgin Olive Oil

Atlantic sea salt (to taste)

Directions

Step 1

Prepare all the fixings. Preheat the oven to 425F or 220C

Step 2

The beets: add the cubed beets to the parchment paper lined baking sheet and drizzle with EVOO and season with salt. Bake for 40 minutes. Remove from the oven and set aside. When cooled, toss with chopped parsley and lemon juice.

2 large beets, peeled and cubed

2 tbsp extra virign olive oil

½ tsp grey salt

¼ bunch italian parlsey, finely chopped

¼ squeeze of lemon

Step 3

The salmon: in a small bowl combine the toasted and crushed walnuts, garlic powder, and salt. Place the salmon (skin side up) on a parchment paper lined baking sheet and lightly coat the exposed sides with the walnut mixture. Bake in the preheated oven for 15 minutes. Remove from the oven and slice into 1 inch pieces.

3 tbsp walnuts, toasted and crushed

¼ tsp garlic powder

¼ tsp Atlantic sea salt

2 salmon filets, skin on

Step 4

The potatoes: in a bowl combine the boiled and sliced red baby potatoes with dill, chives, and extra virgin olive oil. Seaon with salt to taste.

8 red baby potatoes, sliced and boiled in salty water

1 tbsp dill, finely chopped

1 tbsp chives, thinnly sliced

1 tbsp extra virgin olive oil

Step 5

The asparagus: steam the peeled and trimmed asparagus for 4 minutes. Remove from heat and place into a long plate. Seaon with EVOO, lemon juice, lemon zest, and salt. Cut into 1 1/2 inch pieces. Set aside.

½ bunch asapargus, peeled and trimmed

2 tbsp extra virgin olive oil

1 lemon, zest

½ lemon, juice

¼ tablespoon Atlantic sea salt

Step 6

The tomatoes: in a small bowl combined, halved tomatoes, sliced red onion, red wine vinegar, EVOO, and sea salt. Toss and set aside.

250 gr grape tomatoes, halved

½ red onion, thinnly sliced

½ tsp red wine vinegar

½ tsp extra virgin olive oil

¼ tsp grey salt

Step 7

The cucumbers/radishes: in a small bowl combine sliced cucumber, radish, lemon zest, lemon juice, and salt. Toss and set aside.

2 persian cucumbers, sliced

4 small red radishes, quartered

1 lemon, zest

½ lemon, juice

¼ tsp salt

Step 8

The whole salad: in a medium sized bowl combine the chopped romaine and arugula. Add lemon juice, grey salt, and EVOO. Toss and plate on a large platter.

1 head of romaine, thinnly chopped

120 gr arugula (small bag)

1 lemon, juice

Atlantic sea salt (to taste)

Extra Virgin Olive Oil

Step 9

Add each fixing into a small little section of the platter (as seen in the image)- plating high or wide and enjoy!

Step 10

YASSS!

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