Photo: Anna Pelzer
Salmon Niçoise Salad with Black Olive Vinaigrette
15 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
952
Calories
65g
Protein
43g
Fat
78g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 pitted Kalamata olives, finely chopped
- 1 tablespoon finely chopped shallot
- 1 teaspoon finely chopped garlic
- 1 teaspoon anchovy paste
- 3 tablespoons red-wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped basil
- 3/4 pound small Yukon Gold or boiling potatoes
- 1 (1 1/4-pound) piece salmon fillet (preferably center-cut; about 1 inch thick) with skin
- 3/4 pound green beans, trimmed
- 1 cup cherry tomatoes, halved
- 2 ounces baby arugula (4 cups)
- 2 hard-boiled eggs, cut into quarters
- Handful of small basil leaves
- 4 lemon wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes