Mexican Moose Meatballs with Smoky Chipotle Sauce
An Alaskan twist on an Italian classic Mexican Moose Meatballs with Smoky Chipotle Sauce In Alaska, ...
A rich, creamy celebration of Alaska’s prized catch, straight from the sea to your table.
An Alaskan Twist on A Classic French Delight
The Niçoise salad is a vibrant and hearty dish originating from Nice, a picturesque city on the French Riviera. This classic salad showcases a colorful array of fresh ingredients, reflecting the Mediterranean’s bountiful produce and love for simple yet flavorful cuisine.
This Alaskan Niçoise salad is not only a feast for the eyes but also a nutritious and delicious meal that celebrates the flavors of both the Mediterranean and Alaska. Enjoy this delightful fusion at your next meal!
Traditional Ingredients in the French Niçoise Salad
- Tuna: Traditionally oil-packed tuna, whole fillets or chunks.
- Vegetables: Green beans, new potatoes, tomatoes, olives. Optional artichokes or bell peppers.
- Eggs: Hard-boiled eggs for richness and protein.
- Anchovies: Adds savory Mediterranean depth.
- Lettuce: Bibb or other tender greens.
- Dressing: Dijon mustard, olive oil, red wine vinegar, and herbs.
One of the beautiful things about this dish for an Alaskan is that many of these ingredients can be grown in summer gardens—green beans, potatoes, radish, and greens.
I’m also lucky to have backyard chickens, providing farm-fresh eggs.
Why use Sockeye Salmon?
To give this traditional French salad an Alaskan twist, we swap tuna for sockeye salmon. Its rich flavor, deep red flesh, and health benefits make it an excellent choice.
- Rich Flavor: Stands up to bold Niçoise ingredients.
- Nutrient-Rich: High in omega-3s, protein, B12, D, and selenium.
- Sustainable Choice: Often responsibly harvested.
- Versatile: Works grilled, poached, or baked.
Ingredients
- 1 sockeye salmon filet
- 1 lb rainbow potatoes, halved
- 1/2 lb green beans, trimmed
- 2-4 tbsp olive oil
- 1/2 tsp Traeger Seasoning
- 4 hard-boiled eggs, halved
- 1/2 cup olives
- 4 cups mixed greens (like Bibb lettuce)
- 1/2 cup artichoke hearts
- 4-6 radishes, sliced
- 2-4 tbsp scallions, sliced for garnish
Vinaigrette:
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Salmon: Season the salmon fillet with olive oil, salt and pepper. Air-fry until just cooked through – 415F for approximately 8 minutes.
- Vegetables: Season the potatoes and green beans with olive oil and 1/2 tsp Traeger Seasoning. Bake potatoes at 400F for 10 minutes. Add green beans to the pan and bake an additional 8-10 minutes. Use this time to prepare radishes, olives and scallions.
- Make the Vinaigrette: Whisk together the Dijon mustard, olive oil, red wine vinegar, garlic, salt, and pepper.
- Assemble the Salad: On a large platter, arrange the mixed greens. Top with potatoes, green beans, olives, artichoke, radish, and hard-boiled eggs. Add the flaked sockeye salmon.
- Dress and Garnish: Drizzle the vinaigrette over the salad and garnish with scallions.
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