Salmon Nicoise Salad

Ingredients

• 16 oz, boneless salmon
• 3 fresh lemons
• 5 cups green string beans
• 5 dashes black pepper
• 1 cup drained capers
• 4 medium red potatoes (flesh and skin)
• 3 tsps whole grain dijon mustard
• 1 cup extra virgin olive oil
• 1/4 tsp sea salt
• 15 g anchovies - flat fillets in olive oil
• 5 tsps natural cane turbinado sugar
• 6 large eggs
• 1 cup english cucumber
• 18 organic grape tomatoes
• 16 pitted greek kalamata olives
• 129 g red onion
• 68 g radishes
• 908 g romaine & spring mix salad

Directions

1. Place potatoes in a medium saucepan and add cold water to cover by an inch. Bring to a boil, season with salt, and cook for 15−20 minutes or until tender. Transfer potatoes to a plate.
2. Return water to a boil and cook string beans for 2 minutes or until tender. Transfer to a bowl of ice water and chill for 3 minutes. Transfer to paper towels and pat dry.
3. Boil eggs for 8 minutes. Transfer eggs to a bowl of ice water and chill for 5 minutes. Peel and set aside.
4. Heat 2 tbsps. olive oil in a separate saucepan. Add capers and cook until crispy. Transfer capers to paper towels. Allow the remaining oil in the pan to cool and set aside.
5. Pre-heat oven to 425˚F. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet. Season with salt and pepper. Roast for 10−12 minutes or until medium-rare (fish will be slightly translucent in the center). Let it cool and set aside.
6. To make the dressing, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste.
7. Remove peel and white pith from lemon. Working over a bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl, then discard membranes. Add shallots, then slowly whisk in remaining olive oil.
8. Halve reserved potatoes and eggs crosswise. Arrange everything on a platter and drizzle with dressing.