Salmon Nicoise Salad
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Everyday Food, May 2005
- Prep Time 30 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 2 skinless salmon fillets (about 8 ounces each)
- coarse salt and ground pepper
- 2 heads Boston lettuce
- Steamed Green Beans
- Rosemary Potatoes
- 4 plum tomatoes
- 3 Hard-Cooked Eggs
- 1 medium red onion
- 1 jar or tin (2.8 ounces) anchovy fillets, drained (optional)
- 1/4 cup Kalamata (or black) olives
- Dijon Vinaigrette
Directions
- In a 5-quart pot, bring 1/2 inch water to a boil; add salt and twelve ounces (four to five) new potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
- With a slotted spoon, transfer potatoes to a bowl. Set aside to cool. Add eight ounces green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.
- Fill a deep skillet with 1/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
- While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.
- On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with Dijon Vinaigrette on the side.
This salad was so delicious and elegant! I did not use this method of preparing the salmon though, because I felt it would be flavorless. I used a dijon, white wine vinegar and sugar glaze and baked the salmon for about 15 mins, then used the leftover glaze to make a dijon dressing. I roasted fresh red new potatoes with olive oil, salt and pepper. I omitted the green beans because I didn't have any and also the olives and anchovies for personal preference. Will be making this again and again!
Very good! I wouldn't recommend using leftover potatoes, though. Their flavor changes significantly for the worse after 24 hours in the fridge.
Sounds great but couldn't I use canned salmon, and why don't you include calories in each serving.
at the bottom of the ingredients list is rosemary potatoes. if you click on that you'll get the recipe for them. then they are used as an ingredient in the salad.
What potatoes?
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I love this recipe, it is easy, looks great and tastes fantastic. I have used it for lunch with the girls several times and it is always a hit.