Recipe By Chef Jim Coleman

Try this elegant but easy salad reminiscent of a Nicoise.

Ingredients

For the Dressing:

• Zest of 2 large limes
• Juice of 1 lime
• ½ tablespoon capers
• 2½ tablespoons Dijon mustard
• 2 tablespoons chopped fresh tarragon
• 1 teaspoon sugar or sugar substitute
• salt & pepper to taste
• 1/3 cup olive oil

For the Salad:

• 1 pound salmon fillet
• ½ cup water
• 1 pound small new potatoes, quartered
• 1 pound asparagus, trimmed and cut into 2 inch pieces
• 1 head green leaf lettuce
• 2 hard boiled eggs, shelled and cut into quarters

Directions

1. In a mixing bowl, add all the dressing ingredients except for the olive oil and blend well.

2. Add the oil to emulsify, and set aside.

3. Then, in a non-stick skillet over medium high heat, bring the wine to a boil and add the salmon. Reduce to a simmer and cover and simmer for 8-10 minutes until the fish is done.

4. In a medium size sauce pan, add enough water to cover the potatoes and boil over high heat for 10-15 minutes or until tender. Strain and keep warm.

5. In the same sauce pan add water and asparagus and steam for 3-4 minutes or until tender. Cool under cold water and set aside.

6. Remove the leaves from the lettuce, wash and evenly divide onto four plates, piling up.

7. In a mixing bowl, toss the egg with the asparagus and dressing. Flake the salmon in large chunks. Pour over lettuce and drizzle with remaining dressing.