13 hours ago
Tuesday, March 22, 2016
Salade Nicoise is my go to company salad.
It always looks pretty on a big platter, and can made well in advance, and has everything in it for a main meal.
Vegetables, eggs, protein, and a delicious dressing usually served w/ Nicoise olives.
It is usually made with good quality canned tuna, and even better made with roasted salmon.
I make a different dressing each time, sometimes using anchovies, other times using fresh herbs and vinegar instead of lemon juice, but mustard is always a must (I like the sound of that, "mustard must").
Here, I roasted Alaskan salmon and let it cool, then served it at room temperature with some dressing over the top.
This is very time consuming, having to cook all the ingredients, chopping, making the dressing, etc. However, you can make this salad well in advance. I use the same pot to cook the potatoes, eggs, then beans.....but you have to have perfect timing to do this and remember what to set your timer to each time!
Roasted Salmon Nicoise: you can use all of these ingredients, or add in or omit others if you like
1 lb. of purple or red potatoes (I like to mix all colors)
1 lb. of haricots verts or green beans, trimmed
4 hard boiled eggs, sliced
1/3 cup olive oil
2 tbsp drained capers (divided)
1 pound skin-on salmon filet
kosher salt & ground black pepper
4 anchovy filets, chopped
1 tablespoon whole grain Dijon mustard
1/2 teaspoon sugar
juice of a lemon
1/2 medium shallot, finely chopped
2 garlic cloves, chopped
4 cups frisée or mâche lettuce
1/4 cup niçoise or kalamata olives, pitted (I add in Lucques or Picholine too)
handful of cherry tomatoes, halved
1/2 red onion, sliced thin
Boil the potatoes for 15-20 minutes until fork tender. Let cool, then cut into cubes or wedges.
Make the dressing by mixing 1 tbsp of the capers with the anchovies, shallots, garlic, mustard, sugar, lemon juice and olive oil.
Add some of the dressing to the potatoes, to make a nice potato salad.
Lay the salmon filets on parchment paper and brush with some of the dressing (save the rest of the dressing for the salad at the end). Season the fish w/ kosher salt & pepper.
Roast the fish quickly in a 500F oven for 10 minutes. I promise it won't be dry (don't use this method for Coho salmon, too thin).
Set the fish aside, let cool completely and remove the skin.
Boil the green beans 3-5 minutes only, then blanch in ice water to keep the nice green color.
Arrange the beans, hard boiled eggs, tomatoes, onion, olives and potato salad on a platter.
Flake the salmon and drizzle remaining dressing over everything adding more capers for garnish.
Serve at room temperature.