Salmon "Niçoise" Salad

Niçoise is in paratheses because I do not use a Niçoise olive nor do I include some traditional ingredients typically found in the French mixed salad. You won't find any hard boiled eggs or anchovies in this recipe. And instead of tuna I have price consciously decided on salmon. Still wild caught of course, never farm raised. But it's close enough that the term came to mind. 


I also use chickpeas rather than potatoes here for a couple reasons. One: the effort; I simply open a can and drain and they're done. Two: the price; For $0.79 verses $3.99. The texture is so similar and yet the chickpea can offer more nutritional benefits as well. A mighty good substitution if you ask me. Just make sure you check the sodium content; It should not be more than 5 %DV. If it is look for Goya brand. 


The dressing recipe will be enough for more than just this salad which serves two. Store leftover dressing for up to 1 month in airtight container in fridge.

1/3 lb. per person wild caught fresh salmon
1 tsp. whole wheat flour
Salt
Freshly ground black pepper
1 tsp. olive oil
1 Tbs butter
1 lb. mixed green and wax beans
1 pt. mixed grape or cherry tomatoes, sliced
1 can chickpeas or garbanzo beans (low sodium)
1 can small black olives
Arugula


Dressing:
1 Tbs dijon mustard
1 Tbs. fresh julienned basil
1 lemon juiced
1/3 C Champagne vinegar
2/3 C olive oil
Salt
Freshly ground black pepper
2 tsp. superfine sugar


Preheat large pan on medium heat. Add oil and butter until milk foam subsides. Meanwhile season salmon non-skin side with salt and pepper. Evenly sprinkle with flour and sear in preheated pan until cooked halfway. Turn and remove heat. Carefully peel away skin. Let rest and set aside.


Blanche wax beans and green beans in salted boiling water for 2 minutes then remove and shock in salted ice water. Drain and set aside.


Whisk together all ingredients of dressing until well combined. 


In large bowl combine all beans, tomatoes and olives. Dress with 3 Tbs of dressing and toss well and plate. Carefully place salmon over vegetables. Toss large handful of arugula with 1-2 Tbs of dressing. Top salmon with arugula. Enjoy!