Salmon Nicoise Salad with Lemongrass Chive Dressing
By: McCormick Kitchens
Made With:
Tender salmon and crisp veggies come together in a refreshing salad enhanced by a lemongrass‑chive dressing made with Gourmet Garden™ Lemongrass Stir‑In Paste and Lightly Dried Chives for a vibrant, herbaceous zing. It’s a nourishing and bright dish that feels both light and satisfying.
Tender salmon and crisp veggies come together in a refreshing salad enhanced by a lemongrass‑chive dressing made with Gourmet Garden™ Lemongrass Stir‑In Paste and Lightly Dried Chives for a vibrant, herbaceous zing. It’s a nourishing and bright dish that feels both light and satisfying.
Key products
Instructions
Instructions
- Mix Dijon, Lemongrass Paste, vinegar, 5 tablespoons of the olive oil and 2 teaspoons of the Lightly Dried Chives in a small bowl. Whisk together.
- Place potatoes in medium saucepan and add enough water to cover; bring to boil. Reduce heat to simmer and cook 12 to 15 minutes or until fork tender. Drain. When cool enough to handle, cut into cubes; set aside.
- Bring a pot of salted water to boil; add green beans and cook for 3 minutes. Drain. Rinse with cold water; set aside.
- Season salmon with salt. Heat large nonstick skillet on medium-high heat. Add remaining 1 tablespoon of oil. Add salmon; cook 4 to 5 minutes per side, turning once. Remove from skillet; keep warm.
- To assemble Salad, divide lettuce evenly among 4 serving plates. Add 1 salmon filet to each plate, divide the remaining ingredients among the plates and drizzle with dressing. Garnish with remaining Lightly Dried Chives.
