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Salmon Nicoise Salad
Today’s recipe—a Salmon-based variation on the usual Tuna-centered Salade Niçoise—is the perfect dish for a hot summer day.
For an even faster meal, use our Wild Red Sockeye Salmon (traditional or skinless-boneless) or our superior canned Albacore Tuna in place of the Salmon fillet portions.
If you prefer, you can grill Salmon fillets instead of poaching them.
Green beans are a key ingredient in classic Salade Niçoise… whose name derives from its origin in the French Mediterranean city of Nice, sited on the coast between Marseille and Genoa.
Green beans belong to the same healthful legume family as pinto beans, black beans and kidney beans, but the attractive nutritional profile of these long, tasty legumes is often overlooked:
Salmon Nicoise Salad
Adapted from a recipe in the widely popular Great Food Fast cookbook, which presents seasonal recipes from “Martha Stewart Living Magazine.”
Sea salt and organic black pepper
4 new potatoes
8 oz green beans, trimmed (use thin, French-style haricots verte, if available)
2 wild Alaskan Salmon fillets (6 oz each), or one 7.5 oz can Wild Red Sockeye Salmon (traditional or skinless-boneless)
2 heads Boston (Bibb) or green leaf lettuce
4 tomatoes, sliced into 8 wedges each (or 2 red bell peppers, seeded and sliced into ½-inch wide rings)
3 large eggs, hard boiled
1 medium red onion
1/4 cup Kalamata or black olives (or 1/4 cup canned artichoke hearts, drained)
Dijon Vinaigrette (recipe below)
Per serving (includes dressing): 455 calories, 34 grams protein, 27 grams fat, 5 grams saturated fat, 19 grams carbohydrate, 5 grams fiber, 231 milligrams cholesterol, 706 milligrams sodium.
Makes about 1/2 cup
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
Organic black pepper
1/4 cup organic extra virgin olive oil