Salmon Nicoise Salad

  • 2 medium Yukon gold potatoes, cut into bite-sized pieces
  • 1 T. olive oil
  • 2 tsp. Weber Kick'n Chicken seasoning or similar spice blend
  • 6 oz. fresh green beans, ends snipped
  • 2 eggs
  • 8 oz. boneless, skin-on salmon fillets
  • 2 tsp. Penzeys Revolution or similar spice blend
  • 1 tsp. cooking fat - I used bacon fat
  • 2 tsp. capers
  • 10 oz. mixed greens
  • ½ English cucumber, sliced
  • ½ c. pitted kalamata olives
  • 2 T. sliced green onions
  • ⅓ c. extra virgin olive oil
  • 1 garlic clove, grated
  • 2 T. lemon juice
  • 1 tsp. dijon mustard
  • Salt and black pepper, to taste

Combine the potatoes, olive oil, and Weber Kick'n Chicken (or similar) seasoning in a bowl. Toss to evenly coat the potatoes with oil and seasoning. Add the potatoes to your Air Fryer and set the timer for 8 minutes and the temperature to 400° F and press start. Add the green beans to the bowl you mixed the potatoes in and toss them to lightly oil and season the beans. When the timer beeps, carefully stir the potatoes and add the beans to the top of the basket. Set the air fryer timer for another 8 minutes and the temperature for 400° F and press start.

Meanwhile, while the potatoes are cooking in Air Fryer, bring a small saucepan of water to a boil. Carefully add the eggs and set a timer for 7 minutes. When 7 minutes has elapsed, remove the eggs to a bowl of cold ice water to stop the cooking process.

Generously rub the Penzeys Revolution (or similar) seasoning into the non-skin sides of the salmon fillets. Heat the cooking fat of your choice in a nonstick skillet over medium-high heat and place the fillets, skin side down, into the pan. Allow the salmon to sear without moving it for 5 minutes. Then carefully turn the fillets and cook for an additional 3-5 minutes, depending your desired level of doneness. Then flip the fish back onto the skin side, turn off the heat while leaving the pan on the stove, and add the capers to the pan and allow them to warm.

To assemble the salads, arrange the mixed greens evenly on two serving plates. Peel and carefully quarter the eggs and set on the greens. Arrange the cucumber, olives, potatoes, green beans, salmon, and capers over the greens. Sprinkle evenly with sliced green onions. Combine the extra virgin olive oil, garlic, lemon juice, and mustard in a small resealable jar; shake vigorously to combine. Taste and adjust the seasoning as needed; shake again. Serve the salads generously drizzled with the dressing.

  • Yields: 2 servings
  • Preparation Time: 30 minutes
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