Now that the weather is getting better it’s time to start breaking out the salad recipes. This is an interesting take on a classic salad Niçoise, using salmon instead of tuna. Serves 4.
Roasted Salmon Niçoise Salad
- 1 pound baby Yukon Gold potatoes, halved
- 8 tablespoons extra-virgin olive oil
- 2 teaspoons salt, plus more to taste
- 1 ¼ teaspoons black pepper
- 2 large eggs
- 2 tablespoons red-wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic (about 1 clove)
- 1 anchovy fillet, minced
- 6 ounces haricots verts or green beans, trimmed
- 1 ½ cups cherry tomatoes
- ½ cup pitted olives, preferably Niçoise or Kalamata
- 4 (6-ounce) center-cut, skin-on salmon fillets
- 5 ounces tender salad greens, like baby red and green leaf lettuce
Heat the oven to 400° and place a rack near the top of the oven. In a bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. On a baking sheet (lined with parchment paper to make cleaning up easier), arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
In the bowl you used for the potatoes, add the haricots verts, tomatoes and olives along with 2 tablespoons olive oil and 1/2 teaspoon salt and toss well. Add the vegetables to the sides of the baking sheet with the potatoes, leaving a space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
Brush salmon with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes.
Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
Add the greens to the large bowl with the dressing and toss gently. Place greens on a large platter, leaving a narrow border at the platter’s edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Serve and enjoy!
My verdict: For a couple of people who are usually pretty particular about their Salade Niçoise this was a great version! And since eating more fish, especially salmon, is a goal, this is a painless way to add it to our diet.
Now that it is warmer out, I might just do everything on the grill. Either way, it’s a good main course salad.
Next time, maybe a handful of capers?