Salmon Niçoise Salad with Fennel Fronds
This is a regularly-requested main dish in our household by family & friends alike. Even those averse to onion and fennel are surprisingly welcoming of their subtle flavours in this salad. It’s a refreshing and healthier take on the often tired, higher-mercury original of Tuna Niçoise. The dressing and herbs digest the oft-overwhelming fishy flavour of salmon, offering a more neutral option for pickier eaters.
The canned salmon option not only saves time by skipping having to assemble another recipe but also is a cheaper, more accessible option available in all grocery stores. Instead of the whopping price of at least $12/pound for wild-caught salmon, canned wild-caught salmon often rings up at $3-4 at the grocery store.
Opt for this in lieu of soup during the dreary Winter months for a reminder of the coming steps of Spring.
½ head of dill & the fennel fronds from one bulb, chopped finely
½ large red onion, chopped finely
1 bulb of fennel, sliced thinly
3 hard-boiled eggs, preferably pasture-raised
½ cup of chopped Kalamata olives
¼ cup Apple Cider Vinegar
2 tablespoons extra-virgin olive oil, we like this brand
¼ cup brown mustard, we like this brand without additives
2 tablespoons of sumac
1 tablespoon of smoked paprika
¼ cup Avocado Oil Mayonnaise, optional but makes it creamier
A bowl of greens of your choice, we like peppery arugula
Once your produce is all chopped & assembled as directed in the ingredients section, then set them aside.
Prepare the dressing in a small mixing bowl by whisking the apple cider vinegar, mustard, olive oil, sumac, paprika, and the optional mayonnaise if using. Add salt & pepper to taste.
In a large mixing bowl, put the prepared produce along with the olives.
Mix the salmon or jackfruit in the dressing and place in the large mixing bowl. Mix all ingredients gently until incorporated.
Place the salad in a serving dish along with the hard-boiled eggs cut in quarters to assemble around the edges.
Serve on a bed of greens.