Fresh Salmon Salad Nicoise Recipes

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
• In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil.
• In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side down, and make room for salmon, tomatoes and artichoke hearts.
• Place salmon skin side down on pan; drizzle with 1 tablespoon of the dressing, and season with remaining 1/4 teaspoon salt. In same large bowl, mix tomatoes and artichoke hearts with 1 tablespoon of the dressing, and toss to coat. Add vegetables to pan around salmon and potatoes. Roast 12 to 15 minutes or until salmon is cooked through, flakes easily with fork, and potatoes are fork-tender. Toss cooked green beans with remaining dressing (about 2 teaspoons), and add to pan. Place in oven 2 minutes. Top with olives.

Steps:

• For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
• For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
• For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
• Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
• Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
• To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

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.

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.)

Steps:

• 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.

Steps:

• Thaw fish, if frozen. Place fish steak on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Turn fish and broil for 3 to 7 minutes more or just until fish begins to flake easily. Cool to room temperature. Break or cut salmon into large chunks. (You should have about 1 cup.).
• Cut the potatoes into cubes. Place the cubes in a microwave safe dish, sprinkle with seasoned salt, and cover with plastic wrap. Cook on your microwave's potato setting, or 3-4 minutes on high.
• In a medium bowl combine the potatoes, cucumbers, cherry or pear tomatoes, olives, and red or white onion. Pour the vinaigrette over the vegetable mixture. Toss to coat.
• Divide the mixed greens between 2 individual plates. Spoon the vegetable mixture over the greens. Arrange the salmon or tuna and the hard-cooked egg on top of the vegetables. Drizzle with vinaigrette. Serves 2 generously.