I wanted a riff on a classic Niçoise swapping salmon for traditional tuna. I also swapped black olives for green castelvetrano olives and removed the tomatoes…you know I love a radish so added those instead. Serves 1. 

INGREDIENTS:

2 cups organic romaine, chopped 
1-3 small radishes, sliced thin on the mandolin
½ cup organic green beans, blanched and cut in half
8 castleveltrano olives, pitted and cracked 
2 Tbsp red onion, chopped
1 filet wild caught salmon, sautéed  
2 small creamer potatoes, sliced into rounds and sautéed
JF Simple Mustard Vinaigrette, to taste
Dijon mustard, to taste and dunk fish and potatoes (you know I don’t eat salmon without it; I like Primal Kitchen)

Sautéed Salmon:
Olive oil (I like Kyoord)
1 filet wild caught salmon
JF Spicy Salt 

Sautéed Potatoes:
Olive oil (I like Kyoord)
2 small creamer potatoes, cleaned
JF Spicy Salt

PROCESS:

Sautéed Potatoes
Fill a dutch oven with salted water and bring to a boil. Add potatoes and boil for 10-12 minutes. Rinse and drain.

When cool, slice each potato into disks from end to end, creating your “rounds.” 

Warm the olive oil over high heat. Begin to sear your potatoes, seasoning with JF Spicy Salt. Don’t rush the cooking process here, allow these to crisp and brown as they cook. Flip halfway through. 

When you have nice color on both sides, remove them from the pan, dab each gently on a paper towel, removing any excess oil, and then cool on a wire rack.    

Sautéed Salmon
In a pan over medium heat, warm your olive oil. Place salmon filet skin-side down to crisp. Season with JF Spicy Salt. Flip halfway though for an even sear. Remove skin before serving. 

Not a Niçoise But Close Summer Salmon Salad
Begin to build your salad using the copped romaine as a base. Layer in the radish, green beans, castleveltrano olives, red onion, sautéed potatoes, and salmon filet. Dress in my JF Simple Mustard Vinaigrette + a side of dijon for the perfect bite. Enjoy!