Braden Family Cookbook

Chuck Braden

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Tender, moist grilled  salmon is so good that  it's hard to stop eating it  until it's all gone. If, however, you happen to find yourself with leftover salmon, this warm salad is a great way to use it.  Although it has been pointed out to me that salmon is all but unknown in the Mediterranean port city of Nice, this is a version of a salade nicoise. Sort of.

Buy the tiniest red potatoes you can find, so that they need only to be halved (or even left whole).

French green beans or haricots verts may be pricey, but you need only half a pound. And besides, they're worth it.

Active Work and Total Preparation Time: 25 minutes

1 pound small red potatoes

½ pound haricots verts

½ pound leftover grilled salmon, broken into chunks

1 bunch watercress, stems removed

3 tablespoons red wine vinegar

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1/3 cup oil

Salt, pepper

2 tablespoons minced chives

* Steam potatoes over simmering water until they're tender and can be pierced with fork, about 15 minutes. About halfway through steaming time, lay haricots verts on top potatoes to steam.

* Combine salmon and watercress in medium bowl.

* Blend vinegar, lemon juice and mustard in small bowl. Whisk in oil and add  salt and pepper to taste.

* Add steamed potatoes and green beans to salmon bowl and toss gently. Pour in dressing and toss again.  Top with chives.

2 servings.