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Introduction:
Looking for a vibrant and satisfying salad that combines the flavors of the Mediterranean with a touch of elegance? Look no further than this delicious Fresh Salmon Niçoise recipe. This contemporary twist on the classic Niçoise salad features succulent fresh salmon, crisp vegetables, and zesty dressing, creating a refreshing and wholesome meal. Bursting with colors, textures, and a harmonious blend of flavors, this dish is perfect for a light lunch or a satisfying dinner. Let's dive into the recipe and experience the taste of summer!
Ingredients:
- 2 fresh salmon fillets
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 large eggs
- 8 small new potatoes, halved
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted black olives
- 4 cups mixed salad leaves
- 2 tablespoons capers
- Fresh parsley, chopped, for garnish
For the dressing:
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and black pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly.
2. While the salmon is cooking, bring a medium-sized pot of water to a boil. Add the eggs and cook for 7-8 minutes for soft-boiled eggs or 9-10 minutes for hard-boiled eggs. Transfer the eggs to a bowl of cold water to cool, then peel and cut into halves.
3. In a separate pot, add the halved new potatoes and cover with water. Bring to a boil and cook for about 10-12 minutes until the potatoes are tender. Drain and set aside.
4. Fill a large bowl with ice water. In a steamer basket, steam the green beans for 3-4 minutes until they are bright green and crisp-tender. Immediately transfer the beans to the ice water bath to cool and preserve their vibrant color. Drain and set aside.
5. In a small bowl, whisk together the lemon juice, extra virgin olive oil, minced garlic, Dijon mustard, salt, and black pepper to make the dressing.
6. In a large salad bowl, combine the mixed salad leaves, halved cherry tomatoes, black olives, and capers. Add the cooked new potatoes and green beans, and gently toss with the dressing until well coated.
7. Divide the salad mixture among serving plates or bowls. Break the cooked salmon fillets into large flakes and place them on top of the salads.
8. Arrange the halved boiled eggs around the salmon flakes. Sprinkle with fresh parsley for an added burst of flavor and visual appeal.
9. Serve the Fresh Salmon Niçoise immediately and enjoy the delightful combination of flavors and textures.
Conclusion:
Fresh Salmon Niçoise salad offers a delightful twist on the classic Niçoise recipe, adding a touch of elegance and summery flavors. With its vibrant colors, nutritious ingredients, and zesty dressing,
