my big day was top notch - i got to spend time with the people i love and celebrated in style. thank you to everyone :)
i'm off to las vegas today for the next week - so you likely wont be seeing another post from me until the week of the 23rd. i'm heading out for my companies largest trade show NAB 2012. its a massively hectic event and i'm sure i'll stay busy my entire stay. i'm not a las vegas type person per-se but i will admit, there is great shopping and even better food. i cant wait for sushi with the team!
|me + mumma|
now onto this weeks recipe.
i never pass up a good deal. especially when it comes to wild alaskan salmon. when it goes on sale - i buy large portions, so i'm constantly trying to reinvent the wheel on what to do it and what to do with its leftovers. mark and i usually pan sear it for dinner the first night and have leftovers to eat the next day. i'm a fan of eating fish for breakfast, so i usually have mine with fresh eggs and dill. this time, i decided to skip making breakfast and opted for doing a lunch salad instead. i'm a big fan of nicoise salad and thought that putting a twist on the traditional tuna nicoise would be a nice change.
seeing as the salmon was precooked - the potatoes, eggs and dressing were the only items that required any effort. at that, this is a pretty quick dish and if you have the right ingredients on hand this can be whipped together quickly.
salmon nicoise salad
- 6 oz precooked wild alaskan salmon
- 2 hard boiled eggs
- 1/8 c sliced red onion
- 1 plum tomato cut into 1/8's
- 1/4 c nicoise olives (or kalamatas or your fav)
- 2-3 c green lettuce
- 2 medium red potatoes - cooked + seasoned with salt + pepper + rosemary
- 1/2 avocado sliced
hard boil your eggs - in a small pot place 2 eggs and cover with at least one inch of water - bring to a boil - once water is rolling remove pot from burner and place lid on it. allow eggs to sit for 12 minutes, then remove from water and run under cool water. refrigerate around 1 hour.
boil your potatoes - cut potatoes in 1/2 lengthwise then cut into 1/4's - this will yield 8 pieces for each potato. place potatoes in a pot with cold water and sprinkle in some salt. bring to a boil, then turn down burner so that the water boils softly around 14-16 minutes. remove potatoes from water and strain, then run under cool water. season potatoes with salt + pepper + 1/2 tsp chopped, dried rosemary.
assemble salad - create a bed of lettuce and arrange salmon, eggs, red onion, tomato, nicoise olives, potatoes and avocado on top. lightly season with salt and pepper.
- 1/4 extra virgin olive oil
- 1/2 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- salt + pepper to taste
vigorously whisk together olive oil, dijon mustard and lemon juice until emulsified - then season with salt + pepper