Salmon Salad Nicoise

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Salmon is an easy fish to enjoy and most kids love the taste! Try to find wild salmon to be sure you’re getting the omega-3’s for heart health and to help improve your mood. If you prefer the traditional version of this dish, replace the salmon with a fresh tuna steak.

Serves 4-6

Ingredients

1 1/2 pounds, skinless, boneless salmon filet
1/2 teaspoon sea salt
1 tablespoon crush coriander seeds
1 tablespoon crush black pepper corns
1 tablespoon all purpose flour
1 tablespoon olive oil
1 pound mixed greens or baby spinach

Ingredients for Dressing

2 small shallots, peeled, minced
1/4 tsp Dijon mustard
1 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoon red wine vinegar
2 tablespoon sherry vinegar
1 teaspoon dried or fresh thyme leaves
1/2 teaspoon freshly ground pepper
non-fat cooking spray

Directions

In a mini-chopper or blender, mix all the ingredients for the dressing until well blended. In a large bowl toss the greens with the dressing and serve immediately.

On a sheet of wax or parchment paper, mix the coriander, pepper, and flour. Sprinkle both sides of the salmon with salt. Dip both sides of the salmon in the coriander mixture. Heat a large skillet over medium-high heat and add the olive oil. Cook 5-6 minutes per side, until the coating is crispy. Remove salmon from skillet and slice against the grain.

In a large bowl, toss the dressing with the greens. Transfer to a platter and top with the salmon.

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Make It A Meal

Serve with Chicken Parmesan.

Wine Pairing

Rioja, Rose