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salmon nicoise salad with lemon-caper dressing

(3 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I found this in my Weight Watchers magazine and made a few minor changes. It's 8 points per serving. Also, I don't see why you couldn't make this with left over salmon!

(3 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Steam

Ingredients For salmon nicoise salad with lemon-caper dressing

  • 4 1/2 Tbsp
    lemon juice
  • 1 sm
    onion, minced
  • 2 Tbsp
    capers, rinsed and drained
  • 1 1/2 Tbsp
    olive oil
  • 1 1/2 Tbsp
    water
  • 2 tsp
    dijon mustard
  • 3/4 lb
    new potatoes, sliced 1/2 inch thick
  • 8 oz
    green beans
  • 2
    salmon fillets - 1/4 pound each
  • 1/8 tsp
    salt
  • 4 c
    lettuce leaves
  • 2 sm
    tomatoes cut into wedges
  • 2
    hard-boiled eggs, sliced
  • 12
    niçoise olives

How To Make salmon nicoise salad with lemon-caper dressing

  • 1
    for DRESSING: put lemon juice, onion, capers, oil water and mustard in blender; puree and set aside
  • 2
    Add salt to water in a large pot; bring to boil. Add potatoes and simmer until tender 7 - 10 minutes. Transfer to bowl, drizzle with 1 Tablespoon dressing, toss to coat, set aside to cool.
  • 3
    Fill large bowl with ice water, set aside.
  • 4
    Put green beans in potato pot; simmer until crisp-tender about 3-4 minutes. Transfer to ice water with slotted spoon; cool then drain.
  • 5
    Put salmon in steamer basket; sprinkle with salt. Set steamer over simmering water; cover and steam fish until just opaque in center, about 8 - 10 minutes.
  • 6
    While salmon cooks, divide lettuce, potatoes, green beans, tomatoes, eggs and olives among 4 plates; top each with 2 oz salmon, drizzle each with about 2 1/2 Tsp dressing.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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