Crispy Smashed Salmon Niçoise Salad
A vibrant and satisfying dish combining fresh vegetables, protein-rich fish, and crispy roasted potatoes, perfect for lunch or dinner.
Ingredients
For the Salads
- 1 pound small potatoes Use Yukon Gold or sweet potatoes if preferred.
- 2 tablespoons olive oil Extra virgin is preferred for flavor.
- to taste Salt and pepper
- 6 ounces green beans, trimmed Asparagus or zucchini can be substituted.
- 1 can (5 ounces) tuna or salmon, drained Canned salmon can be used as an alternative to tuna.
- 2 hard-boiled eggs, peeled and quartered
- 1 cup cherry tomatoes, halved
- ¼ cup black olives, pitted and sliced
- 2 tablespoons capers
- 2 tablespoons lemon juice Balsamic vinegar can be used as an alternative.
- to taste Fresh herbs (like parsley or basil) For garnish.
Instructions
Preparation
- Boil the potatoes in salted water until they are tender, about 15-20 minutes. Once cooked, drain them and let them cool slightly.
- Preheat your oven to 425°F (220°C) to get it ready for roasting.
- Gently smash the cooled potatoes using a fork or the bottom of a glass. Drizzle with olive oil and sprinkle salt and pepper to season.
- Place the smashed potatoes on a baking sheet and roast them in the preheated oven for 20-25 minutes, or until they become crispy and golden.
- In the meantime, blanch the green beans by boiling them in water for 3-4 minutes. Then, transfer them to ice water to stop the cooking process. Drain and set aside.
Assembly
- In a large bowl, combine the drained tuna or salmon, blanched green beans, quartered hard-boiled eggs, halved cherry tomatoes, sliced olives, and capers.
- Drizzle the mixture with lemon juice and mix gently until combined.
Serving
- Present the salad on a plate with crispy smashed potatoes on the side, garnished with fresh herbs.
Notes
Ensure the potatoes are cool enough to smash without falling apart, but warm enough to absorb the oil and seasonings well. For crispy potatoes, do not overcrowd the baking sheet; arrange them in a single layer. Avoid overcooking the green beans; they should be tender-crisp and bright in color. Best served immediately while the potatoes are still warm and crispy.
