EASTER SALMON NICOISE

Dishplay_it with Myriam
by Dishplay_it with Myriam
2 servings
25 min

Hello Foodie Friends,


Happy Easter! Spring is here and love making salads with seasonal products and packed with nutrients.

Here is a great salad to celebrate this Easter Sunday!. Not only it is easy to make but very flavorful, with just a few ingredients.

First you prep the yellow dutch potatoes, par boiled and then season with smoked paprika and everything but the bagel seasoning. Pan fried till golden and sauteed with green asparagus. Served with a wonderful piece of smoked salmon or peppered roasted salmon, easily found at your local grocery store or online at Blue Circle Foods. I also made a tangy yogurt dill sauce to ELEVATE this tasty brunch platter.

Simple ingredients, easy to make and bold in flavors. This shall be on your menu this season.

This baby dutch potatoes cook to quickly and makes the perfect base for this dish.

How crispy delish these look!

This roasted peppered salmon piece from Blue Circle Foods, is delish. A little of smoky flavors and delicate salmon meat.

I hope you try this recipe. Make sure to follow me on Instagram at Dishplay_it and see fun cooking videos and more recipes.


Let's Dishplay it together and ELEVATE home cooked meals!


xoxo,

Myriam

EASTER SALMON NICOISE
Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients
  • 1/2 /lb of yellow dutch potatoes (baby yellow potatoes) about 12 potatoes
  • 1 piece of Roasted Salmon @Blue Circle Foods
  • 6-8 asparagus
  • 1 small shallots
  • 1 lemon
  • 2 hard boil eggs
  • 1/2 Tsp of smoked paprika
  • 1/2 Tsp of everything but he bagel seasoning
  • Salt + pepper to taste
  • 2 Tbsp of Extra Virgin Olive oil.
Lemon Dill Yogurt Sauce
  • 1/4 cup of greek yogurt
  • 1 Tbsp of lemon juice
  • 1 small handful of herb of choice ( I used dill)
  • Salt + Pepper to taste
Instructions
Start boiling the eggs ( I bring water to boil, add eggs, let them cook for 6 minutes, remove from heat and into a cold bath, peel and cut
Wash and clean baby dutch potatoes and cut into halves. Then add them into the same hot water cook for 4 minutes, remove and pad dry
In a bowl add the potatoes, add a drizzle of extra virgin olive oil, season with everything but the bagel seasoning, smoked paprika, salt and pepper to taste
Wash and prep the asparagus. Cut the ends and remove. Then cut the asparagus length wise and reserve
In a hot cast iron pan, pan sear the potatoes for about 4 minutes each side then add the asparagus to sautee for like 3 minutes to keep the crunchiness.
In bowl add the yogurt, lemon, dill, salt and pepper and reserve
We are ready to plate: In a round platte arrange the crispy seasoned potatoes, then add the hard boiled eggs, the asparagus, and the smoked or roasted piece of salmon.
Garnish with dill, micro greens and pickled shallots
Dishplay_it with Myriam
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