Salmon niçoise
Tender salmon, briny olives, and crisp-tender green beans all soak up the zippy, perfectly balanced dressing in this variation on a classic tuna Niçoise.
SERVES
4
TO
5
Ingredients
Pickled Shallots
- 1 cup (240 ml) red wine vinegar
- 1/4 cup (60 ml) sugar
- 4 shallots, peeled and sliced think (rings)
Oil-Poached Salmon
- 4 whole cloves garlic, peeled and crushed
- 2 sprigs thyme
- 2 lemons, zested
- 2 cups (470 ml) olive oil
- 1 4-5oz. (113-142g) cross-cut salmon 'steak'
- Salt and pepper to taste
Vinaigrette
- 1 cup (240 ml) strained, reserved and cooled salmon poaching oil
- 2 lemons, juiced
- 2 tablespoons (30 ml) Dijon mustard
- 2 teaspoons (10 ml) anchovy paste
- 1 tablespoon (15 ml) capers, finely chopped
- Salt and pepper to taste
Salad
- 4 eggs
- 1/2 pound (227 g) haricots verts, stem ends trimmed
- 8 baby red potatoes
- 1 pound (454g) lettuce mix (such as arugula, crunchy inner leaves of red leaf lettuce)
- 1/2 pint (240 ml) red cherry tomatoes
- 1/2 pint (240 ml) yellow cherry tomatoes
- 1/2 cup (120 ml) Niçoise olives
Directions
For the Pickled Shallots
- In a small saucepan over medium-high heat, bring vinegar and sugar to simmer, stirring until sugar is dissolved.
- Pour over in shallots in a sealable container, cover tightly, and cool completely for about 30 minutes.
- When ready, drain well and discard marinade. Will keep in the refrigerator for up to one week.
For the Oil-Poached Salmon
- In a small straight-sided saucepan or sauté pan, combine the olive oil, garlic, thyme, and lemon zest and bring it to 175 F (80 C). Let simmer for 15 minutes.
- Let the salmon come to room temperature and season generously with salt and pepper. Add the salmon fillets to the pan with the olive oil and simmer for 10-15 minutes until just flaking.
- Remove from the oil to a plate and cool completely.
- Strain the oil through a fine-mesh sieve and discard the aromatics. Cool completely and reserve for the vinaigrette.
For the Vinaigrette
- In a medium bowl, whisk together reserved, cooled olive oil, lemon juice, mustard, anchovy paste, and capers.
- Season with salt and pepper.
- Set aside.
For the Salad
- Bring a pot of lightly salted water to a boil. Prepare an ice bath.
- Boil the eggs for seven and a half minutes and transfer them to the ice bath to stop the cooking and cool completely.
- When cool, carefully peel and halve the eggs. Please note that the yolks should be jammy and may be difficult to work with. Set aside.
- Fill a medium saucepan with salted water and bring to a boil. Prepare an ice bath.
- When boiling, blanch the haricots verts until crisp-tender, one to two minutes, then transfer the beans to the ice bath to stop the cooking.
- When cool, drain well and pat dry.
- Prepare an ice bath. Place potatoes in a medium-sized pot. Cover with cold salted water. Bring to a boil and reduce heat to simmer.
- Cook potatoes until easily pierced with a paring knife, about 8 minutes, then immediately transfer to the ice bath to stop the cooking.
- When cool, drain well and pat dry. Cut in half lengthwise and set aside.
To Serve
- Toss the greens with some of the vinaigrette and arrange them on a serving platter.
- In turn, toss the potatoes, haricots verts, and cherry tomatoes separately with dressing and arrange over lettuce.
- Flake and arrange the salmon over salad and drizzle with dressing.
- Garnish with the halved eggs, Pickled Shallots, and Niçoise olives. Serve and enjoy!
