Ingredients:
6 ounces frozen salmon fillets
3/4 lb red new potatoes
3/4 pickling cucumbers, sliced and quartered
1/2 cup cherry tomatoes, halved halved or 1/2 cup yellow pear tomatoes, halved
20 -30 nicoise olives
1/2 small red onions, thinly sliced and separated into rings
2 tablespoons lemon-nut vinaigrette ( I use recipe 180528)
2 cups torn mixed greens
2 hard-cooked eggs, cut into wedges
2 tablespoons lemon-nut vinaigrette
2 pinches seasoning salt
Directions:
Thaw fish, if frozen. Place fish steak on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Turn fish and broil for 3 to 7 minutes more or just until fish begins to flake easily. Cool to room temperature. Break or cut salmon into large chunks. (You should have about 1 cup.).
Cut the potatoes into cubes. Place the cubes in a microwave safe dish, sprinkle with seasoned salt, and cover with plastic wrap. Cook on your microwave’s potato setting, or 3-4 minutes on high.
In a medium bowl combine the potatoes, cucumbers, cherry or pear tomatoes, olives, and red or white onion. Pour the vinaigrette over the vegetable mixture. Toss to coat.
Divide the mixed greens between 2 individual plates. Spoon the vegetable mixture over the greens. Arrange the salmon or tuna and the hard-cooked egg on top of the vegetables. Drizzle with vinaigrette. Serves 2 generously.
Servings: 2
Time preparation: 45 min.
Time total: 45 min.