Salmon Nicoise Salad
- 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
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.
SourceEveryday Food, May 2005