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Salmon Nicoise Salad with Lemongrass Chive Dressing

McCormick Kitchens

By: McCormick Kitchens

Made With:

Gourmet Garden

Recipe Info

  • Prep Time:

    15m

  • Cook Time:

    30m

  • Ingredients:

    13

  • Servings:

    6

  • User Rating:

Ingredients

  • 2 teaspoons Dijon mustard
  • 1 teaspoon Gourmet Garden™ Lemongrass Stir-In Paste
  • 3 tablespoon red wine vinegar
  • 6 tablespoon olive oil, divided
  • 3 teaspoons Gourmet Garden™ Lightly Dried Chopped Chives, divided
  • 4 (4-ounce) salmon filets
  • 1 pound baby potatoes - Substitutesfingerling potatoes
  • 1/2 pound (8 ounces) green beans
  • 1/4 teaspoon salt
  • 1 head romaine lettuce, chopped
  • 2 hard-boiled eggs, sliced in quarters
  • 1/4 cup nicoise olives - Substitutessmall black olives
  • 1 cup cherry tomatoes, quartered

Nutrition Information

(per serving)

Key products

  1. 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.
  2. 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.
  3. Bring a pot of salted water to boil; add green beans and cook for 3 minutes. Drain. Rinse with cold water; set aside.
  4. 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.
  5. 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.

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