Hot Smoked Salmon Niçoise Salad from Borne Appétit - PALEO, Vegetarian

My Bariatric Life Health Guide
  • Bright, beautiful peak foliage is anticipated to arrive this weekend across much of the country. My husband and I caught near peak foliage last weekend in Kentucky in the area of Mammoth Cave National Park. Mother Nature was generous to provide warm weather and sunlight that made our leaf peeping even more enjoyable. It was so warm that I was inspired to have a picnic, perhaps my very last chance to do so this year. I put together a quick yet luxurious lunch from the kitchen of our RV and packet it and a blanket into our backpacks. In less than 30-minutes we were hiking the trail. It was peaceful to be out in nature, nourishing our bodies with healthful food and clearing our minds of the usual noise.  

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    My twist on a classic salad Niçoise uses hot smoked seasoned salmon in lieu of tuna. And to make it Paleo compliant, I’ve substituted steamed beets for the potatoes. It is lovely served as a light “Meatless Monday” dinner, Sunday brunch — or packed in a wicker basket (or backpack) for a special Fall Foliage picnic for you and your someone special this weekend. 


    borne appetit, my bariatric life, paleo


    Hot Smoked Salmon Niçoise Salad from Borne Appétit


    1 pkg Trader Joe’s Wild Smoked Sockeye Salmon (Hot Smoked, Seasoned)

    1/2 of an 8-oz pkg Trader Joe’s Steamed and Peeled Baby Beets (ready to eat) 

    1/4 c diced red onion

    2 hard boiled organic brown eggs

    12 Black olives

    Good handful of fresh green beans trimmed

    Baby Spring Lettuce Mix



    1 TBS Dijon mustard

    1/2 tsp minced garlic

    Juice of one fresh lemon

    3 TBS EVOO




    Cutting board

    Stock pot


    Large bowl



    Measuring spoons

    Small bowl

    Large platter



    1. Prepare your ingredients: Peel and slice the eggs; dice the onions; slice the beets; trim the green beans. Set aside. Line a large platter with the Baby Spring Lettuce Mix.
    2. Blanch the green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking, roughly 2 minutes. Pat dry.
    3. Fan the Wild Smoked Sockeye Salmon down the center of the platter. Line the perimeter of the platter with a pile of each ingredient so as to make a pretty display. 
    4. Make the dressing. Juice a fresh lemon into a small bowl. Add the remaining ingredients and whisk to combine. Serve alongside the salad.


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Published On: October 30, 2014