Canned Mackerel Recipe: Niçoise Salad
This canned mackerel recipe is a twist on the classic Niçoise Salad. It features high-quality mackerel on a hearty salad with an easy homemade vinaigrette.
Servings: 2 people
Calories: 674kcal
Ingredients
- 3 Yukon Gold potatoes (or sub 3-4 fingerling potatoes)
- ½ head leafy green or Boston lettuce
- ⅓ pound fresh green beans (or sub haricot verts-- French green beans)
- 2 eggs, hard-boiled
- 10 Niçoise olives, pitted or not (or sub Kalamata olives)
- 2 anchovies, whole or diced (optional)
- 1 can mackerel packed in oil (~4oz), drained King Oscar Mediterranean Style Mackerel recommended
Dijon Vinaigrette:
- ¼ cup olive oil
- ⅛ cup red wine OR sherry vinegar
- 1 tablespoon Dijon mustard
- pinch sea salt
Instructions
- Bring a medium pot of water to a boil. Add potatoes, and boil 10-15 minutes, until potatoes are tender. (Time will depend on the size and age of the potatoes.)
- While potatoes boil, roughly chop the lettuce. Trim the pointed ends off the green beans. Cut boiled eggs in half.
- Remove potatoes with a slotted spoon, but do not drain the water.
- Add green beans to the boiling pot, and boil 2-3 minutes. Drain the beans, and rinse beans with icy cold water (or plunge into an ice water bath).
- Whisk together all vinaigrette ingredients.
- Next, assemble the salad. Make a bed of lettuce, and then top lettuce with potatoes, green beans, eggs, olives, anchovies, and mackerel. Arrange ingredients in rows or sections for a traditional salad, or toss them all together.
- Lightly dress the salad with the vinaigrette, and serve immediately.
Notes
Ingredients can be prepared the day before to speed prep time.
Nutrition
Calories: 674kcal | Carbohydrates: 54g | Protein: 29g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 979mg | Potassium: 1630mg | Fiber: 10g | Sugar: 5g | Vitamin A: 7785IU | Vitamin C: 68mg | Calcium: 288mg | Iron: 6mg