Thursday, October 4, 2012

Paleo Salmon Nicoise Salad

You know those dishes that no one likes but you? You know, the ones you make for yourself when you don't have to think about other mouths to feed...

Well, the caveman is still away on business and my kids are with their dad. So I thought about everything I love that isn't exactly popular around here, and my mind thought longingly of nicoise salad. A traditional nicoise is made with tuna, but I was lucky enough to pick up some wild salmon on special yesterday, so I made the swap.

The dish also usually contains white potatoes, but I was a good paleo girl and left them out. So don't judge me for the green beans, as I rarely eat them and honestly feel the positives greatly outweigh the negatives in terms of their nutritional value.

You could use any greens here; I used a "power greens" mixture of kale, chard and spinach tossed with a little romaine. Since I got my olives at a well-stocked olive bar, I also grabbed a few garlic-marinated mushrooms to fancy things up even further.

Paleo Salmon Nicoise Salad

1 minced shallot
1 minced garlic clove
1 tbs. dijon mustard
1 tsp. tomato paste
1 tbs. warm water
2 tbs. apple cider vinegar
1-2 tsp. Herbes de Provence
1/4-1/3 cup olive oil
salt & pepper 

Combine shallot through herbs in a small bowl, then gradually pour in olive oil and whisk until well-blended. Season with salt and pepper to taste.

1 lb. salmon, skin removed and cut into fillets
olive oil
salt & pepper
a few springs of chopped fresh thyme
juice of 1/2 lemon
2 cups assorted salad greens
1/2 lb. haricot verts, trimmed and blanched
1/2 pint halved cherry tomatoes
4 hard-boiled eggs, chopped
handful of kalamata olives

Brush salmon with olive oil, then season with salt, pepper and thyme. Either cook in a skillet or bake in oven at 350 for about 20 minutes, until fish flakes easily with fork (I baked mine). Drizzle with lemon juice.

Place salad greens on a platter. Arrange haricot verts, tomatoes, eggs and olives over greens, then top with salmon. Drizzle with dressing.


  1. This is seriously my favorite dish on the face of the planet, I love the egg, fish, olives combo! Seared tuna rocks with this recipe too of course... And I actually love to add artichoke hearts too - Oh and a little bit of red onion makes all the difference too :)

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