Fresh Salmon Salad Nicoise Recipes

SALMON SALAD NIçOISE

Steps:

• Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
• Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
• Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
• Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
• Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
• Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
• Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
• Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

SALMON NIçOISE SALAD

Steps:

• In a 5-quart pot, bring 1/2 inch water to a boil; add salt and the potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
• With a slotted spoon, transfer the potatoes to a bowl. Set aside to cool. Add the green beans to the pot of boiling water. Cover; cook, turning 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 the salmon on both sides with salt and pepper; place in the skillet. Bring the water to a gentle simmer; cover, and cook until the salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
• While the salmon is cooking, tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs (use a wet paring knife to make neat cuts), and thinly slice the onion.
• On a large platter (or 4 serving plates), arrange the lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with the vinaigrette.
• Dijon Vinaigrette
• In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined.
• Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. (Alternatively, shake all ingredients in a small jar.)