Salmon Nicoise Dinner Platter

This is a salad that’s not a salad. It’s an un-salad. No lettuce, no salad, right?!

Salmon Nicoise

I love a good tuna nicoise salad when I’m out for lunch. This recipe is a riff on that salad. Yes, other people have switched the tuna for salmon before (I’m not the first!) but I thought I would try the toppings without the greens. It was good and fun to eat!

Salmon Nicoise

Salmon Nicoise Dinner Platter

For the salad

  • fresh salmon – sprinkle with kosher salt/ pepper and lemon zest. bake at 425 degrees until done
  • fresh green beans – cooked to desired done-ness
  • black and green olives
  • sliced avocado
  • new potatoes, sliced boiled and chilled
  • hard-boiled eggs, sliced
  • tomato chunks

For the vinaigrette

  • 1/4 cup white wine vinegar
  • 1/4 extra virgin olive oil
  • 1 teaspoon dijon
  • 1 tablespoon local honey
  • kosher salt and freshly ground pepper to taste

I made the potatoes and hard-boiled eggs earlier in the day and chilled them in the fridge. This was there was a nice combo of warm and cold on the plate. The potatoes were amazing with the dressing…kind of like a no-mayo potato salad.

Arrange on a plate and drizzle with vinaigrette. (you will have extra vinaigrette for a salad the next day) Enjoy!

 

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Tri Tip Pull-Apart BBQ

I haven’t made this roast since back in January which is totally weird because it is awesome-ness! It’s super easy to put together and the leftovers are amazing!

Cover it in spices and sear on both sides:

tri tip searing in a dutch oven

Here’s the roast after adding the stock, tomatoes, onions and garlic:

bbq tri tip roast

We served it up with shallot and garlic green beans and steamed cauliflower sprinkled with nutritional yeast (which is delicious and if you have never tried it do it tonight!!)

dinner

Here’s your close up!

bbq tri tip roast

Tri Tip Tacos

  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp cayenne pepper
  • 2 1/2 lbs tri-tip roast (I purchased 2 small ones from Trader Joes that equaled this weight)
  • 14 ounce can tomatoes and green chilies (I usedĀ Muir GlenĀ fire roasted diced tomatoes with green chilies)
  • 1 yellow onion, diced
  • 4-5 cloves garlic, minced
  • 3/4 cup beef or chicken stock
  • 3 tablespoon molasses
  • 1/4 cup smoky BBQ sauce (I used Trader Joes)
  • toppings include: shredded cheese, salsa, pickledĀ jalapenos, sour cream, lettuce, limes, cilantro, red onion, avocado

Method

  • In a small bowl, combine the salt, paprika, cumin, pepper, garlic powder, and cayenne pepper.
  • Liberally season the tri-tip roast with the spices and let it sit for 15 minutes.
  • Place the roast into a heated dutch oven that has been drizzled with EVOO. Sear on both sides. Add onions and garlic when you flip it to the second side. Cover it with the diced tomatoes, beef stock, molasses and bbq sauce.
  • Bring mixture to a low boil, partially cover it and lower the heat to med-low for 2 1/2 hours. At this point I uncovered the pan and let it keep cooking for another 30 minutes or so while I prepped the veggies. Shred meat with 2 forks right in the sauce. Good with or without the bun!