Salmon Niçoise Salad Recipe

Ingredients

Cooking the Salmon

The ingredients for this delicious Salmon Niçoise Salad recipe are as follows:

• Main Ingredients:
  • 4 salmon fillets (about 6 ounces each)
  • 1/2 cup of extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of chopped fresh dill

Veggies:

• 2 large potatoes, peeled and quartered
• 1 cup of green beans, trimmed
• 1 cup of cherry tomatoes, halved
• 1 cup of sliced red onion
• 4 hard-boiled eggs, sliced
• 4 lettuce leaves (preferably Niçoise or butter lettuce)

Cheese and Pickles:

• 1/2 cup of crumbled Gruyère cheese (optional)
• 1/4 cup of sliced red pickled onion

Pantry:

• Salt and pepper, to taste
• 1 tablespoon of chopped fresh parsley

Now that you have all the ingredients ready, let’s move on to cooking the salmon.

To cook the salmon fillets, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon fillets on it. Drizzle the olive oil over the salmon and sprinkle with garlic, mustard, salt, and pepper. You can also add some chopped fresh dill on top for extra flavor.

Bake the salmon in the preheated oven for about 12-15 minutes or until cooked through. The internal temperature should reach 145°F (63°C). Remove the salmon from the oven and let it cool slightly before serving.

While the salmon is cooking, you can prepare the rest of the salad ingredients. Boil the potatoes in a pot of salted water until they’re tender. Then, drain the potatoes and slice them into wedges.

Cook the green beans in a separate pot of boiling water for 2-3 minutes or until tender but still crisp. Drain the green beans and set aside.

Slice the cherry tomatoes and red onion, and prepare the lettuce leaves by washing and drying them. Crumbling the Gruyère cheese (if using) will add an extra burst of flavor to the salad.

Once the salmon is cooked, assemble the salad by placing a piece of salmon on each plate. Arrange the potatoes, green beans, cherry tomatoes, red onion, lettuce leaves, and hard-boiled eggs around the salmon. Sprinkle some crumbled Gruyère cheese (if using) and sliced red pickled onion on top.

Finally, drizzle the salad with olive oil and sprinkle with chopped fresh parsley before serving. Enjoy your delicious Salmon Niçoise Salad!

* 4 salmon fillets (6 oz each)

The key ingredient that gives this Salmon Niçoise Salad its distinctive flavor and texture is the salmon fillets themselves. Specifically, you will need 4 salmon fillets, each weighing approximately 6 ounces (170g). It’s worth noting that salmon fillets come in various grades and quality levels, but for this recipe, look for wild-caught Alaskan or Scottish salmon for optimal flavor and texture.

The salmon fillets should be of a good size, about 1 inch (2.5 cm) thick, to ensure they can hold their shape during cooking and retain their moisture. If you’re using frozen salmon, make sure to thaw it first according to the package instructions. Fresh salmon is always preferred, but if you can’t find high-quality fresh fish, frozen will do.

When selecting your salmon fillets, look for those with a rich pink color, firm texture, and a pleasant smell. Avoid any fish that has a dull or pale appearance, soft texture, or strong ammonia smell, as these could be signs of spoilage.

* Salt and pepper to taste

The phrase “salt and pepper to taste” is a common instruction found in many recipes, including our Salmon Niçoise Salad Recipe. It serves as an indication that the cook has the liberty to add salt and pepper according to their personal preference regarding the flavor of the dish.

Salt, an essential component in various cuisines, plays a significant role in enhancing flavors and preserving food. In cooking, it is used not only for its ability to bring out other tastes but also as a means of controlling bacterial growth by preventing moisture from entering the food’s cells and thus helping to preserve food. There are several types of salt available in the market, including table salt, sea salt, kosher salt, Himalayan pink salt, and smoked salt. Each has its unique characteristics and uses.

Pepper, which is derived from a plant known as Piper nigrum, comes in two primary forms: white pepper and black pepper. White pepper is usually obtained from mature pepper berries that have been soaked to remove the outer shell of the seed. The resulting product lacks the strong flavor and aroma found in black peppercorns. Black peppercorns contain essential oils that contribute to their distinct taste and are produced when the berries are harvested before they ripen.

When a recipe says “salt and pepper to taste,” it is giving the cook the freedom to use these seasonings judiciously, taking into account personal preferences as well as the specific ingredients used in the dish. This means that salt and pepper should be added sparingly until the desired taste or flavor has been achieved.

In the context of the Salmon Niçoise Salad Recipe, salt and pepper are essential components that help bring out the flavors of the various ingredients, including the salmon, eggs, tomatoes, and olives. The use of these seasonings in moderation allows the natural flavors of the ingredients to shine through while adding a depth of flavor that complements each component.

* 2 tbsp olive oil

The ingredients for this delicious Salmon Niçoise Salad Recipe are as follows:

Main Ingredients:

• Salmon Fillets: 4, skin removed (look for wild-caught Alaskan or Scottish salmon for optimal flavor and texture)
• Hard-Boiled Eggs: 4 large eggs, peeled and quartered
• Canned Tuna in Water: 1 (5 oz) can of high-quality tuna in water (look for brands that use sustainable fishing practices)
• Cherry Tomatoes: 12-15 cherry tomatoes, halved
• Russian Cucumbers: 2 large cucumbers, sliced into 1/4-inch thick rounds
• Kalamata Olives: 1 (6 oz) jar of pitted Kalamata olives, sliced into thirds
• Red Onion: 1 large red onion, thinly sliced

Pantry Ingredients:

• Olive Oil: 2 tbsp (used to dress the salad and add flavor)
• White Wine Vinegar: 1 tsp (adds a tangy, slightly sweet flavor to the dish)
• Dijon Mustard: 1/4 tsp (adds a creamy, slightly spicy element to the salad)
• Salt and Pepper: to taste (use as needed to season the dish)

Additional Ingredients:

• Lemon Wedges: for serving (optional, but recommended to add a burst of citrus flavor to each bite)
• Capers: for serving (optional, but adds a salty, tangy flavor to the dish)

Making the Niçoise Salad

The Niçoise salad is a classic Provençal dish originating from Nice, France. This salad typically consists of mixed greens, tuna, hard-boiled eggs, cherry tomatoes, and niçoise olives, all topped with a delicious vinaigrette.

However, in this variation, we will be substituting the traditional canned tuna for fresh salmon fillets. This will add an extra layer of flavor and texture to the salad, making it even more appealing to the palate.

To start making the Niçoise salad with salmon, you will need the following ingredients:

For the salad:

• 4 fresh salmon fillets (about 6 ounces each)
• 2 large eggs, hard-boiled and peeled
• 1 cup mixed greens, such as arugula, spinach, or frisée
• 1 pint cherry tomatoes, halved
• 1/4 cup niçoise olives
• 1 red onion, thinly sliced

For the vinaigrette:

• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup chopped fresh tarragon
• Salt and pepper to taste

To make the salad, start by grilling or pan-searing the salmon fillets until they are cooked through. Set them aside to cool.

Next, hard-boil the eggs and peel them. Slice the red onion thinly and set it aside with the eggs.

Cut the mixed greens into bite-sized pieces and place them in a large bowl.

Add the halved cherry tomatoes, sliced red onions, and hard-boiled eggs to the bowl with the greens.

To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard, chopped tarragon, salt, and pepper in a small bowl. Whisk until well combined.

Cut the grilled salmon fillets into bite-sized pieces and add them to the bowl with the salad ingredients.

Dress the salad with the vinaigrette and toss until everything is well coated.

Serve immediately, garnished with additional tarragon if desired.

* 1 can of tuna (5 oz)

The first ingredient required for this Salmon Niçoise Salad Recipe is a can of tuna, which serves as an alternative to traditional salmon and adds protein-rich goodness to the dish.

In terms of specifics, it’s essential to use 1 can of tuna weighing around 5 oz (142g). This amount provides an adequate protein source without overpowering the other flavors in the salad.

The type of tuna used is not specified in this recipe, but for a Niçoise-inspired flavor profile, it’s best to use canned albacore or skipjack tuna. These varieties have a firmer texture and richer flavor compared to other types of tuna.

It’s worth noting that you can also use fresh or frozen tuna instead of canned tuna if you prefer. However, using canned tuna is convenient and widely available in most supermarkets.

* 1 cup cherry tomatoes, halved

The ingredients for a delicious Salmon Niçoise Salad include:

1. 1 cup cherry tomatoes, halved

The cherry tomatoes add a burst of juicy sweetness to the dish.

The freshness and flavor of high-quality ingredients are crucial in creating an exceptional Salmon Niçoise Salad. The following is a breakdown of each component:

Proteins

• 6 oz salmon fillet, preferably wild-caught and sustainably sourced

The salmon is the star of the salad and should be cooked to perfection to bring out its rich flavor and flaky texture.

Vegetables

• 1 cup cherry tomatoes, halved

• 4 oz haricots verts (green beans), trimmed

• 4 oz niçoise olives, pitted and chopped

• 2 cups mixed greens (such as arugula, spinach, and/or frisée)

• 1 cup diced red onion (about ½ medium onion)

The vegetables add color, texture, and flavor to the salad. Cherry tomatoes provide sweetness, haricots verts bring a crunchy texture, and niçoise olives add saltiness.

Salad Dressing and Garnishes

• 2 tbsp freshly squeezed lemon juice

• 1 tbsp extra-virgin olive oil

• Diced red bell pepper, for garnish (optional)

The dressing brings the salad together, while the garnishes add a pop of color and freshness.

Pantry Items

• Sea salt and black pepper to taste

These pantry staples are used to season the salmon, vegetables, and salad dressing.

* 1/2 cup sliced red onion

The salmon Niçoise salad recipe features a medley of flavors and textures, with several key ingredients contributing to its overall success.

Main Ingredients:

1. Salmon Fillets: The star of the dish is the fresh salmon fillet, which provides a rich source of protein and omega-3 fatty acids. Look for wild-caught Alaskan or Pacific salmon for optimal flavor and nutritional benefits.

2. Red Onion:

• 1/2 cup sliced red onion: Thinly slice a half-cup of red onion to add a tangy, slightly sweet flavor and crunchy texture to the salad.

3. Eggs:

• 4 large eggs, hard-boiled and quartered: Hard-boil four large eggs, then cut them into quarters to add a creamy texture and protein-rich punch to the salad.

4. Canned Tuna:

• 5 ounces canned tuna in water: Drain and flake five ounces of canned tuna in water to add a concentrated source of protein and omega-3 fatty acids.

5. Haricots Verts:

• 1 cup trimmed haricots verts (green beans): Trim a cup of green beans and slice them into bite-sized pieces to add a burst of color, texture, and flavor.

6. Olive Oil:

• 2 tablespoons olive oil: Use high-quality extra-virgin olive oil to dress the salad, adding a rich and fruity flavor.

7. Lemon Juice:

• 2 tablespoons freshly squeezed lemon juice: Squeeze two tablespoons of fresh lemon juice to add a tangy and refreshing flavor.

8. Dijon Mustard:

• 1 teaspoon Dijon mustard: Mix in one teaspoon of Dijon mustard to add a pungent and slightly sweet flavor.

9. Capers:

• 1 tablespoon capers, rinsed and drained: Rinse and drain one tablespoon of capers to add a salty and tangy flavor.

10. Pickled Cucumber:

• 1/4 cup sliced pickled cucumber: Slice a quarter-cup of pickled cucumber to add a tangy, slightly sweet flavor and crunchy texture.

11. Parsley:

• Fresh parsley, chopped: Sprinkle chopped fresh parsley on top of the salad to add a bright and refreshing flavor.

12. Salt and Pepper:

• Salt and pepper, to taste: Season with salt and pepper to taste, adjusting the seasoning as needed.

Optional Ingredients:

1. American Cheese: Cube a quarter-cup of American cheese for added richness and creaminess.

2. Niçoise Olives:

• 1/4 cup pitted Niçoise olives: Pile a quarter-cup of pitted Niçoise olives on top of the salad for added salty and tangy flavor.

The combination of these ingredients will result in a delicious and visually appealing salmon Niçoise salad that’s sure to impress your family and friends!

* 4 hardboiled eggs, sliced

The ingredients list for this Salmon Niçoise Salad recipe begins with four hard-boiled eggs, sliced into thin pieces. These eggs will play a crucial role in adding protein and creaminess to the salad. To achieve perfectly cooked hard-boiled eggs, place the eggs in a single layer at the bottom of a saucepan, cover them with cold water, and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and let cook for 10-12 minutes or until the eggs are fully set. After cooking, immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier.

While waiting for the eggs to cool down, prepare the other ingredients required for this recipe. The next ingredient is salmon fillet, preferably wild-caught Alaskan or Scottish, which will be the protein component of the salad. The salmon should be fresh and sashimi-grade to ensure food safety. Look for a piece with vibrant color and a firm texture.

The next item on the ingredients list is 1 can of quality tuna in oil, preferably albacore or yellowfin. This type of tuna is rich in protein, low in mercury, and packed with omega-3 fatty acids. Make sure to drain the liquid from the can and flake the fish into small pieces.

A bag of Niçoise olives or pitted green olives will be required for this recipe. These olives add a salty, umami flavor that complements the richness of the salmon and tuna perfectly. They are also packed with antioxidants, which contribute to their health benefits.

For a tangy dressing, you’ll need 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of white wine vinegar or apple cider vinegar, and a pinch of Dijon mustard for added depth of flavor.

No Niçoise salad is complete without a sprinkle of chopped fresh chives or parsley. These herbs will add freshness to the dish and complement the delicate flavors of the salmon, tuna, and eggs nicely.

Lastly, you’ll need 1/4 cup of quality olive oil for dressing the salad. This will help tie all the ingredients together and create a cohesive flavor profile.

The combination of these ingredients and their preparation techniques is crucial to creating a delicious and authentic Salmon Niçoise Salad recipe that showcases the beauty of French cuisine in its simplicity and elegance.

* 1 cup cooked French beans

To prepare the perfect Salmon Niçoise Salad, we need to start with some essential ingredients, and today we’ll focus on one key component: cooked French beans.

French beans, also known as haricots verts, are a crucial element in this classic Provençal salad. They add a burst of freshness and crunch to the dish, providing a delightful contrast to the rich flavors of the salmon and other ingredients.

For this recipe, you’ll need about 1 cup of cooked French beans. To cook them, simply blanch them in boiling water for 3-5 minutes or until they’re tender but still crisp. Then, shock them in an ice bath to stop the cooking process and help preserve their vibrant color.

Once your French beans are cooked, drain them well and pat them dry with a paper towel to remove excess moisture. This step is crucial to prevent sogginess in the salad.

You can also use fresh French beans if they’re available at your local market. Simply trim off both ends, remove any strings or imperfections, and slice them into bite-sized pieces before cooking.

In addition to their versatility and flavor, French beans are also packed with nutrients. They’re an excellent source of vitamins A and K, as well as minerals like potassium and iron. This makes them a great choice for those looking to incorporate more plant-based foods into their diet.

To prepare the French beans for your Salmon Niçoise Salad, simply chop them into smaller pieces or leave them whole if you prefer. Then, add them to the salad along with the cooked salmon, cherry tomatoes, hard-boiled eggs, and red onion, all of which will be discussed in subsequent articles.

Instructions

Cooking the Salmon and Preparing the Salad

To cook the salmon to perfection and prepare a delicious salad, follow these instructions:

Cooking the Salmon

• Preheat your oven to 400°F (200°C). If you prefer to grill the salmon, preheat your grill to medium-high heat.

• Rinse the salmon fillets under cold water and pat them dry with a paper towel to remove excess moisture. This will help create a crispy crust on the outside while keeping the inside juicy.

• Season the salmon with salt, pepper, and any other herbs or spices you like (e.g., thyme, lemon juice). Make sure to get both sides of the fillet evenly coated.

• Place the salmon on a baking sheet lined with parchment paper or aluminum foil. If grilling, place the salmon on a piece of aluminum foil large enough to wrap around it.

• Bake in the preheated oven for 12-15 minutes or grill for 4-6 minutes per side (depending on the thickness of the fillets). The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

Preparing the Salad

1. Rinse the lettuce leaves under cold water to remove any dirt or debris. Pat dry with a paper towel before using.

2. Cut the cooked salmon into bite-sized pieces and set aside.

3. Hard-boil some eggs by placing them in a single layer in a saucepan, covering them with cold water, and bringing to a boil. Remove from heat, cover, and let sit for 10-12 minutes. Peel the eggs once they’ve cooled down slightly.

4. Cut the hard-boiled eggs into wedges or quarters depending on your preference.

5. Chop any other salad ingredients you like (e.g., cherry tomatoes, cucumbers). You can also use canned beans or artichoke hearts if desired.

Assembling the Salad

• In a large bowl, combine the lettuce leaves, cooked salmon pieces, egg wedges or quarters, and any other chopped salad ingredients.

• Cover with your preferred dressing (e.g., vinaigrette, mayonnaise-based). If using canned beans or artichoke hearts, add them on top of the salad as a garnish.

• Season the salad with salt and pepper to taste. You can also add any additional herbs or spices you like (e.g., chopped parsley, paprika).

Enjoy your delicious Salmon Niçoise Salad!

* Grill or panfry salmon fillets to desired doneness

To ensure that your salmon fillets are cooked to perfection for your Salmon Niçoise Salad, follow these detailed instructions on how to grill or panfry them:

Grilling Method

Preheat Your Grill:

• Preheat a gas or charcoal grill to medium-high heat.
• Make sure the grates are clean and brush them with oil to prevent sticking.

Season the Salmon:

• Rinse the salmon fillets under cold water, pat them dry with paper towels, and season with salt, pepper, and your desired herbs or spices.
• The seasoning will enhance the flavor of the salmon as it cooks.

Grill the Salmon:

• Place the seasoned salmon fillets on the grill, skin side down (if they have skin).
• Cook for 4-6 minutes or until the edges start to sear and the meat starts to flake.

Panfrying Method

Heat a Skillet:

• Heat a large skillet over medium-high heat on your stovetop.
• Add a small amount of oil to the pan, such as olive or avocado oil.

Season and Cook the Salmon:

• Rinse the salmon fillets under cold water, pat them dry with paper towels, and season with salt, pepper, and your desired herbs or spices.
• Add the seasoned salmon fillets to the hot skillet, skin side down (if they have skin).
• Cook for 3-5 minutes on each side, or until it reaches your desired level of doneness.

Rest the Salmon:

• Once cooked, remove the salmon from heat and let it rest for a minute or two before slicing.
• This allows the juices to redistribute within the fish, making each bite more flavorful and moist.

Remember, when cooking your Salmon Niçoise Salad, it’s essential to handle the salmon carefully to avoid breaking up its delicate flesh.

* Prepare Niçoise salad by combining tuna, cherry tomatoes, red onion, eggs, and French beans in a bowl

The classic **Niçoise salad** originates from Nice, France, and typically features tuna as its main protein source. However, for those looking to try a different variation, this recipe substitutes salmon in place of the traditional tuna.

To prepare the Salmon Niçoise Salad, start by combining the cooked salmon fillets with the other ingredients in a bowl. This includes halved cherry tomatoes, thinly sliced red onion, hard-boiled eggs that have been cut into wedges, and blanched French beans.

While it may be tempting to simply combine all of these ingredients in a single bowl, it’s worth noting that traditionally, the components of a Niçoise salad are arranged on top of each other rather than being mixed together. This allows each component to maintain its own distinct texture and visual appeal.

Another key element of this recipe is the inclusion of _olives_ and _anchovies_. These salty, umami-rich ingredients help to balance out the flavor of the dish and add a touch of authenticity to the Niçoise salad. If you’re not a fan of either olives or anchovies, feel free to omit them or substitute with another ingredient of your choice.

Finally, be sure to drizzle the assembled salad with a high-quality **olive oil** and serve immediately. This will allow each component to shine in its own right, while also bringing all of the flavors together in perfect harmony.

* Arrange cooked salmon on top of the salad

To prepare the Salmon Niçoise Salad, it’s essential to follow these steps to ensure a visually appealing and delicious dish.

Step 1: Prepare the Ingredients

Before assembling the salad, you’ll need to have all the ingredients ready and prepared. This includes:

• Cooked salmon fillets (preferably chilled)
• Mixed greens (such as arugula, frisée, or lettuce)
• Haricots verts (or green beans) trimmed and blanched
• Hard-boiled eggs sliced into wedges
• Canned tuna (optional)
• Red onion thinly sliced
• Nicoise olives, pitted
• Capers rinsed and drained
• Dressing ingredients: olive oil, Dijon mustard, chopped fresh tarragon or parsley

Step 2: Assemble the Salad

Now it’s time to build the salad. Follow these steps:

1. Start by placing a handful of mixed greens on a large plate or platter.

2. Arrange two cooked salmon fillets on top of the greens, slightly overlapping each other to create a balanced composition.

3. In between and around the salmon, add the blanched haricots verts, sliced red onion, Nicoise olives, capers, and hard-boiled egg wedges.

4. Drizzle the salad with olive oil, using a gentle pouring motion to avoid overdressing. Sprinkle chopped fresh tarragon or parsley over the top for added flavor and color.

Step 3: Final Touches

To complete the Salmon Niçoise Salad, add any finishing touches:

• Garnish with edible flowers or microgreens for extra visual appeal (optional)
• Cut a few cherry tomatoes in half to scatter on top of the salad
• Drizzle with additional olive oil if needed, taking care not to overdress the salad again

Your Salmon Niçoise Salad is now ready to be served! The combination of cooked salmon, mixed greens, haricots verts, eggs, and flavorful dressing makes for a delightful and satisfying meal.

Tips and Variations

Using Fresh Tuna

The addition of fresh tuna to a _Salmon Niçoise_ salad can elevate its flavors and textures, offering a delightful twist to the classic recipe.

**When working with fresh tuna**, it’s essential to handle it carefully to prevent damage and preserve its quality.

To prepare fresh tuna for a _Niçoise Salad_, start by choosing high-quality, sashimi-grade tuna. Fresh tuna can be found in various types, including tuna belly or _maguro_.

Select a piece that is firm to the touch and has a vibrant color. Avoid any fish with visible signs of spoilage.

Next, slice the fresh tuna into thin strips, making sure they are uniform in size. This will ensure even cooking and presentation.

To cook the tuna, you can use various methods. **Pan-searing** is an excellent option, as it adds a crispy exterior to the delicate fish while maintaining its juiciness.

Heat a skillet or griddle over medium-high heat and add a small amount of oil. Once hot, carefully place the tuna slices in the pan.

Cook for about 1-2 minutes on each side, depending on the thickness of the tuna. You want to achieve a nice sear without overcooking it.

Alternatively, you can **grill** or **poach** the fresh tuna for added flavor and texture.

For a _Salmon Niçoise_ salad with fresh tuna, be sure to include a variety of ingredients, such as haricots verts, cherry tomatoes, red onion, hard-boiled egg, and olives.

These components provide a balance of flavors, textures, and colors that complement the rich taste of both salmon and tuna.

To assemble the salad, arrange the mixed greens on a plate or platter, then add slices of cooked _salmon_ and **tuna**.

Top with cherry tomatoes, haricots verts, red onion, and olives. Finish by placing a slice of hard-boiled egg in the center and drizzle with your chosen dressing.

This refreshing salad is perfect for a light and satisfying meal or as an addition to a larger course menu.

By incorporating fresh tuna into a _Salmon Niçoise Salad_, you can experience a delightful combination of flavors, textures, and presentation that will surely impress your guests.

* Substitute canned tuna with 1 lb sashimigrade tuna steak for an authentic Niçoise experience

To make this recipe even more authentic, consider substituting the canned tuna with 1 lb sashimi-grade tuna steak.

This change not only adds a fresher flavor profile but also allows you to experience the original Niçoise inspiration from Nice, France.

When working with sashimi-grade tuna, ensure it’s of high quality and handle it safely to avoid foodborne illness.

To prepare the tuna, sear it in a hot skillet for 2-3 minutes on each side, or until cooked to your desired level of doneness.

Let the tuna rest for a few minutes before slicing it into thin strips.

The addition of sashimi-grade tuna steak elevates this Salmon Niçoise Salad Recipe beyond its original interpretation and takes you on an authentic culinary journey through the flavors of Nice, France.

* Suggests using a combination of fresh tuna and cooked salmon, as per the University of California’s Guide to Food Safety

When it comes to making a Salmon Niçoise Salad, there are many variations and tips that can help elevate the dish.

To add more flavor and texture to your salad, consider using a combination of fresh tuna and cooked salmon as suggested in the University of California’s Guide to Food Safety.

Here are some tips for working with fish:

• Always handle raw fish safely by storing it at 40°F (4°C) or below, and making sure to wash your hands thoroughly after handling.

• When using fresh tuna, look for sashimi-grade quality that is free of parasites and safe to eat raw.

For the cooked salmon, you can either use pre-cooked canned salmon or cook fresh salmon fillets in a hot skillet with olive oil, salt, and pepper until it reaches an internal temperature of 145°F (63°C).

To assemble the salad, start by arranging a bed of mixed greens on a large plate, followed by sliced cooked salmon, fresh tuna, cherry tomatoes, and hard-boiled eggs.

Add some croutons made from baguette slices that have been toasted in olive oil until crispy, as well as some thinly sliced red onion for added flavor and texture.

For the dressing, use a classic vinaigrette made with Dijon mustard, white wine vinegar, salt, pepper, and olive oil, or try something new by using a lemon-herb vinaigrette with fresh parsley, dill, and lemon juice.

Other variations to consider include adding some sliced avocado for creamy texture, using different types of cheese such as goat cheese or feta, or substituting the tuna and salmon with grilled shrimp or octopus for added protein and flavor.

The key is to experiment and find the combination that works best for you and your taste preferences.

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