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  • Nina’s Nicoise

    Nina’s Nicoise


    Nina Nicoise

    Serves 6


    What You’ll Need:

    Cast Iron or Stainless Steel Skillet

    A Large Pot

    A Sharp Kitchen Knife

    A Whisk

    A Salad Bowl

    Sieve or Slotted Spoon

    Salad Spoons


    6 6– Ounce Pieces Wild King Salmon

    1 LB Sweet Potatoes, Organic

    1 LB Green Beans, Trimmed Organic

    2 1/2 Cups Grape Tomatoes, Organic

    1/2 Cup Black Olives, Sliced (Optional)

    1/4 Cup Capers (Optional)

    1 Tsp Sea Salt (for water)

    Balsamic Vinaigrette:

    2 Tblsps Fig Balsamic

    2 Tblsps Dijon

    2 Tblsps Olive Oil

    2 Tblps Vegetable Broth

    2 Tsps Minced Garlic

    Shakes of Hot Sauce

    1/4 Cup Fresh Chopped Herbs, Organic

    1/2 Tsp Sea Salt

    Fresh Ground Pepper

    How To Put It Together:

    1) In a salad bowl, whisk together the fig balsamic and the mustard until well combined. Slowly pour in the olive oil; whisk until combined. Pour in the vegetable broth; whisk until combined. Add the minced garlic and hot sauce; whisk until combined. Set the bowl aside for now.
    2) Add the teaspoon sea salt to a pot; place the pot on high heat and bring it to a rolling boil. Slice the sweet potatoes into small chunks of all about the same volume. Add the sweet potatoes to the pot, return them to a boil and cook for 3 – 3 1/2 minutes. Using a slotted spoon or sieve,transfer the hot potatoes to the salad bowl and toss with the dressing. Set the bowl aside so the flavors can marry.
    3) Return the pot of water to a boil. Add the green beans, return the pot to a boil and cook for 4 minutes. Transfer the beans to the salad bowl with the potatoes and toss until the dressing covers each bean and the potatoes and beans are well combined. Set the bowl aside.
    4) Season the salmon with sea salt and pepper. Preheat a cast iron skillet over medium high heat. You will know that the pan is ready when you place your hand about one inch above the pan surface and you feel heat radiating from the pan. Add the salmon pieces, giving each a little room. Allow the salmon to brown 3 – 4 minutes. You will know that the fish is ready to turn when it easily release from the pan. Turn the fish and brown on the other side. When the fish easily releases from the pan, remove the pan from the heat.
    5) To the salad bowl; add the tomatoes, olives and capers. toss until combined. Sprinkle fresh chop herbs over the entirety of the bowl and toss one more time. Divide the salad between four dinner plates; place the grilled salmon on top.
    6) Serve and enjoy!

    Nina’s Tasty Tip:

    This salad can be made ahead and refrigerated up to three days. Bring it to room temperature before serving.



    413 Calories
    32 grams of Protein
    25 grams of Total Carbohydrates
    7 grams of Sugar
    6 grams of Fiber
    21 grams of Total Fat
    3 grams of Saturated Fat
    0 grams of Trans Fat
    85 mg of Cholesterol
    381 mg of Sodium
    252% RDA Vitamin A
    172% RDA Vitamin B12
    78% RDA Vitamin K
    66% RDA Niacin
    66% RDA Selenium
    45% RDA Vitamin C
    38% RDA Phosphorus
    33% RDA Vitamin B6
    32% RDA Potassium
    26% RDA Thiamin
    24% RDA Manganese
    22% RDA Riboflavin
    21% RDA Pantothenic Acid
    21% RDA Magnesium
    18% RDA Vitamin E
    18% RDA Folate
    16% RDA Iron
    16% RDA Sodium
    13% RDA Calcium
    11% RDA Copper
    • Glycemic load: 10
    • Total Omega 3 Fatty Acids: 1965

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