SEATTLE — Duke’s Seafood Wild Salmon Nicoise Salad
Ingredients:
- ½ Tablespoon Olive oil
- ¼ teaspoon Duke’s Anytime Seasoning
- 6.5 ounce piece of Wild Alaska Salmon
- ½ Tablespoon Dijon Mustard
- ½ Tablespoon Herb Crust (combination of chives, parsley, and basil)
- ½ cup Romaine Hearts - chopped
- 1 ½ cups Spring Mix
- 4 each Roasted Potato halves
- 2 ounces Green Beans - cut into thirds and blanched
- 10 each Kalamata Olive halves
- 8 each Cherry Tomato Halves
- 2 ounces Dijon Balsamic Vinaigrette (recipe below)
- 2 ounces Pickled Red Onions (recipe below)
- 2 halves Deviled Eggs
- 10 each Capers
Instructions
- Make the Pickled Red Onions and Dijon Balsamic Vinaigrette. These are best made a day ahead of time.
- Preheat the oven to 375 degrees. Toss potato halves in olive oil, salt, pepper, and a pinch of the herb crust. Roast in the oven until cooked. This will vary based on the size of the potatoes. Roughly 15-22 minutes. Let them cool before plating.
- Bring a pot of water to a boil and season with salt. Trim the ends off the green beans and cut them into thirds. Blanch the beans in boiling water for 1 minute and then strain and soak in ice water to cool down. Set it aside for later.
- For the deviled eggs, follow your personal favorite recipe.
- Cut the cherry tomatoes and kalamata olives in half and set aside.
- Chop the romaine into ½ inch this pieces and place in a mixing bowl.
- Turn the oven up to 400 degrees. Season each side of the Salmon with the Duke’s Anytime Seasoning. On the top side of the salmon, spread the Dijon mustard evenly. Then coat with the herb crust. Place on a baking dish/sheet that has been sprayed with pan spray. Roast in the oven 4-6 minutes or until the salmon is cooked to the doneness you enjoy.
- Plating: In the mixing bowl with the romaine add in the spring mix. Toss with Dijon Balsamic Vinaigrette. Place the greens onto a large plate or bowl. Place the Salmon at 5 o’clock on the plate and then going clockwise around the plate add the following, deviled eggs, cherry tomatoes, kalamata olives, roasted potatoes, blanched green beans. Top with the pickled red onions and a sprinkle of capers. Enjoy!
Dijon Balsamic Vinaigrette
Ingredients:
- ¼ cup Balsamic Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Red onion- chopped
- 1 Tablespoon Brown Sugar
- ¾ cup Canola Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 Tablespoon Fresh Basil
Instructions
- In a blender combine vinegar, Dijon, brown sugar, and red onion. Blend until smooth.
- With the top of the blender off, slowly drizzle in the oil until it in emulsified.
- Add in the salt, pepper and basil and pulse a few times to combine.
- Check the seasoning and add more salt if needed.
- Store in a container with a lid in the fridge.
- The vinaigrette with keep in the fridge for 2 weeks.
Pickled Red Onions
Ingredients:
- 1 each Red Onion
- 1.5 cups Season Rice Vinegar
Instructions
- Julienne the onion and place in a container with a lid
- Pour the rice vinegar over the onions, making sure to cover them. Store in the fridge for up to 2 weeks. *** best to make a day ahead of time
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.