- Cook Time
- Prep Time
- Serves 4Servings
- 2 eggs
- 4 ounces green beans
3 ounces red-skinned baby potatoes
- 1 (8-ounce) salmon fillet, skin removed, cut in 2 pieces
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper, to season
- 16 cherry tomatoes, halved
- 3 radishes, quartered
- 1 tablespoon capers
- 10 kalamata olives
- 1 tablespoon creamy Dijon mustard
- 1 tablespoon honey
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
For vinaigrette, in small bowl combine all ingredients and whisk to combine. Set aside.
To hard boil eggs, place eggs in small pot, cover with cold water and bring to boil. Reduce heat and simmer for 8 minutes. Remove from heat and run under cold water until cold. Crack shells and remove. Can be made up to 2 days in advance.
To cook green beans, in large pot of boiling salted water cook for 3 minutes, or until tender. Remove from heat and run under cold water until cool. Can be made up to 1 day in advance.
To cook baby potatoes, place potatoes in small pot, cover with water, bring to boil and cook for 8-12 minutes (depending on size). Test for doneness by piercing potatoes with small knife. Remove from heat and run under cold water until cool. Can be made up to 1 day in advance.
To cook salmon, heat small nonstick pan with olive oil over high heat. Season salmon generously with salt and pepper. Place pieces in pan, cook for 3 minutes per side for medium-well. Remove from heat and cool.
To assemble salad, arrange cooked and raw vegetables in resealable containers or on plates if serving immediately. Top with hard-boiled egg cut in half and one piece salmon, garnish with capers and olives. Package dressing in small container and pour over when ready to serve, or if serving immediately, drizzle over salad.