Pat salmon fillets dry with paper towels. Place salmon, skin side down, on a microwave-safe plate. Season with salt and pepper. Cover with plastic wrap.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Nicoise salad is traditionally topped with tuna and anchovies. In this version, flaky Alaskan salmon cooked in under 10 minutes (thanks to the mighty microwave) replaces the tuna.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12-oz.) pkg. Fish Market frozen Alaska keta salmon fillets, thawed | ||
| ½ tsp. coarsely ground Hy-Vee Mediterranean sea salt | ||
| ½ tsp. coarsely ground Hy-Vee black pepper | ||
| 1 (10.8-oz.) pkg. Hy-Vee frozen fresh steam petite whole green beans | ||
| 1 head(s) butterhead lettuce, leaves separated | ||
| 1 c. Basket & Bushel Gourmet Medley tomatoes, halved | ||
| 3 Hy-Vee Short Cuts hard-boiled eggs, cut in half lengthwise | ||
| ½ c. thinly sliced red onion | ||
| ½ c. Hy-Vee Greek Kalamata pitted olives, drained | ||
| ⅓ c. red wine vinaigrette dressing |
Things To Grab
- Paper towels
- Microwave-safe plate
- Plastic wrap
- Thermometer
- Large bowl
- Colander
- Large serving platter
Directions
Microwave salmon on HIGH for 3 to 6 minutes or until salmon reaches 145 degrees. Remove plastic wrap; set aside to cool.
Microwave frozen green beans according to pkg. directions. Carefully, open bag and transfer beans to a bowl of ice water for 15 to 20 second or until chilled. Drain beans; pat dry with paper towels. Set aside 1 cup for salad; reserve remaining beans for another use.
To assemble, flake salmon into large pieces using a fork; discard skin. Line a large platter with lettuce leaves. Arrange salmon, green beans, tomatoes, eggs, red onion and olives on top. Drizzle on vinaigrette to serve.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 135mg
- Sodium: 650mg
- Total Carbohydrates: 8g
- Protein: 15g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 4%