French Niçoise with Hard-Boiled Eggs and Salmon
Method
Steam Base: Boil the halved baby new potatoes and green beans for 10–12 minutes until tender, then drain and plunge into ice water.
Sear Salmon: Pan-sear the seasoned salmon fillet in a non-stick skillet over medium heat for 3–4 minutes per side until cooked through, then flake gently.
Whisk Vinaigrette: In a large mixing bowl, emulsify the extra virgin olive oil, Dijon mustard, and white wine vinegar with a pinch of sea salt.
Assemble Salad: Toss the salad leaves, cooled potatoes, and green beans into the dressing, then top with the flaked salmon and quartered eggs.
Nutritional Insight: The exceptional combination of omega-3 rich salmon and high-biological-value eggs provides a robust protein matrix that protects lean muscle while slowing digestion to prolong satiety. Culinary Hack: Cool the boiled new potatoes completely in the fridge before slicing; this clean temperature drop converts their carbohydrates into resistant starch, significantly lowering the glycemic index while preventing them from crumbling into the salad.
Nutrition Facts
Per serving
