Nicoise salads are one of my favorite things to make during the summer (or during a very hot spring like we’re having) when I feel like something light, healthy, and easy for lunch or dinner. I usually make mine with traditional packed tuna (good quality tuna, either Italian or Spanish) but decided to switch things up the other day and used salmon, which was just as good. I seared the salmon in a hot pan before roasting it for a few minutes which makes it crispy and delicious, but simply baking or poaching it would be good as well. I learned the salmon making trick from Ina’s Salmon and Lentils recipe – try it, I promise you’ll be glad you did.
I followed this recipe for the salad, omitting the radishes since I didn’t have any, and am planning to make it again this weekend for a bbq we’re having. Let me know if you try making a Nicoise, or if you have a different recipe I should check out. Have a good day!