Salmon Niçoise
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
110 g
Haricot (verts, trimmed)6 large
Egg (room temperature)2 tbsp
Olive Oil450 g
Salmon Fillet (skin-on)1 tsp
Sugar1
Lemon1 medium
Shallot (finely chopped)4 cups
Fri (ée or mâche)1 cup
Olive (niçoise, pitted)Directions:
1
Place potatoes in a medium saucepan and add cold water to cover by 1"
2
Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes
3
Transfer potatoes to a plate with a slotted spoon
4
Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes
5
Using a slotted spoon, transfer to a bowl of ice water
6
Chill until cold, about 3 minutes
7
Transfer to paper towels and pat dry
8
Return water in pot to a boil and cook eggs 8 minutes
9
Transfer eggs to bowl of ice water and chill until cold, about 5 minutes
10
Peel; set aside
11
Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high
12
Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes
13
Transfer capers with a slotted spoon to paper towels to drain
14
Let oil cool; set aside
15
Preheat oven to 425°
16
Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper
17
Roast until medium-rare (fish will be slightly translucent in the center), 10–12 minutes
18
Let cool
19
Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste
20
Remove peel and white pith from lemon
21
Working over bowl, cut between membranes of lemon to release segments
22
Squeeze remaining juice from membranes into bowl; discard membranes
23
Whisk in shallot, then slowly whisk in remaining 1/4 cup oil
24
Season vinaigrette with salt and pepper
25
Using a fork, break salmon into large flakes; discard skin
26
Halve reserved potatoes and eggs crosswise
27
Arrange frisée on a platter; season with salt and pepper
28
Drizzle with half of dressing
29
Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon
30
Drizzle salad with remaining dressing and top with fried capers
31
Place potatoes in a medium saucepan and add cold water to cover by 1"
32
Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes
33
Transfer potatoes to a plate with a slotted spoon
34
Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes
35
Using a slotted spoon, transfer to a bowl of ice water
36
Chill until cold, about 3 minutes
37
Transfer to paper towels and pat dry
38
Return water in pot to a boil and cook eggs 8 minutes
39
Transfer eggs to bowl of ice water and chill until cold, about 5 minutes
40
Peel; set aside
41
Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high
42
Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes
43
Transfer capers with a slotted spoon to paper towels to drain
44
Let oil cool; set aside
45
Preheat oven to 425°
46
Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper
47
Roast until medium-rare (fish will be slightly translucent in the center), 10–12 minutes
48
Let cool
49
Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste
50
Remove peel and white pith from lemon
51
Working over bowl, cut between membranes of lemon to release segments
52
Squeeze remaining juice from membranes into bowl; discard membranes
53
Whisk in shallot, then slowly whisk in remaining 1/4 cup oil
54
Season vinaigrette with salt and pepper
55
Using a fork, break salmon into large flakes; discard skin
56
Halve reserved potatoes and eggs crosswise
57
Arrange frisée on a platter; season with salt and pepper
58
Drizzle with half of dressing
59
Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon
60
Drizzle salad with remaining dressing and top with fried capers