Pecan Smoked Salmon Niçoise Salad with Garlic Vinaigrette is a spin off of an old favorite salad of mine which typically uses tuna. The traditional tuna version is great in and of itself but I wanted to kick it up a bit by using my own pecan smoked salmon filets. And if you cannot smoke your own salmon at home, you can find hot smoked salmon filets either fresh at the meat counter or even in a can at any grocery store around.
Pecan Smoked Salmon Niçoise Salad with Garlic Vinaigrette
Place crumbled salmon in a medium sized bowl. Add lemon juice, capers, salt and pepper. Blend together, cover and let chill for 30 minutes.
Cook whole green beans for about 2-5 minutes until bright green in color. Plunge them into an ice bath to blanch them and stop the cooking process.
Boil potatoes in water about 15 minutes. Test with a fork to see if tender. Drain and cool. Quarter.
Boil the eggs to hard cooked stage which is about 7 minutes after the water is at a rolling boil. Peel the shells, cool and quarter.
On a large platter, line the bottom with salad greens then begin to layer the ingredients. Green beans on top of the salad greens, onions, potatoes, tomatoes, eggs, olives, then pile the marinated salmon on the very top.
For the garlic vinaigrette: Combine olive oil, vinegar, lemon juice, crushed garlic, oregano, salt and sugar into a large measuring cup or jar and blend well with a submersion blender or shake vigorously until emulsified. Makes about 3/4 cup.
Drizzle sparingly over the top of the salad just before serving. Pour the remaining dressing into a bottle to serve on the side.
Meat and Potatoes, what could be better? Spicy with a hint of sweetness from the golden raisins makes this a dish a delightful change from the typical tomato based picadillos. This version of Potato Picadillo was born from the recipe that I use for the filling for meat empanadas. Throw in some pan fried potatoes and a couple of corn tortillas, and you have yourself a delicious meal that will satisfy even the pickiest of eaters.