Recipe: Salmon Nicoise Salad
This recipe was inspired by my garden. The first of many green beans just started popping up and I have to be honest, I don’t love green beans but I do love nicoise salad! Always a fan of batch cooking, this large meal sized salad will make it so I don’t have to turn on the oven for days to come. Enjoy!
Salmon Nicoise Salad
8 ounces small yellow or purple potatoes, halved
Place potatoes in a medium saucepan and add cold water to cover by 1″. Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon.
Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.
Preheat oven to 425˚. Rub salmon all over with grapeseed oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.
Meanwhile, whisk anchovy paste, mustard, lemon juice and sugar in a small bowl. Whisk in shallot, then slowly whisk in olive oil. Season vinaigrette with salt and pepper.
Using a fork, break salmon into large flakes; discard skin. Chop eggs in quarters.