This fancy recipe is nutritionally rich and full of flavor!
Our Nicoise Salad with Poached Salmon is the perfect starter for a date or lunch with a friend. Since this compound salad is full of protein, both men and women love it. While a dish like this requires boiling, blanching, and poaching, you will appreciate its simplicity. The eggs, potatoes, and green beans don’t need to be heated, so you can do these steps ahead of time. We refine this dish from Nice, France, with balsamic vinaigrette. Instead of the typical mustard vinaigrettes found in Provence, we opted for a slightly sweeter dressing. We have also replaced canned tuna and / or sardine with a nice salmon fillet. This is actually something we saw in bistros dotted around the seaside resorts along the French Riviera.
The perfectly composed salad
Salad Nicoise (pronounced “nee-SWAZ”) with salmon was one of the most popular dishes in my restaurant. In fact, my cooks often joked about whose salad was nicer and who made the creamiest dressing. A composed salad is quite simply a salad that is presented with artfully arranged blocks of ingredients.
When it all comes together this salad is easy to make and looks hassle free. Just like a well-dressed French person, this salad just seems to know what goes together. First arrange the greens lightly and then arrange them. Imagine: A sheet of cut eggs next to a row of tomatoes near a small pile of green beans next to a small pile of potatoes on a bed of green. Then a row of black olives sprinkled with another circle of capers. Finally, the piéce de résistance, a nice piece of poached salmon. Drizzle the rest of the dressing over the salad and you’re done!
Cooking, blanching, poaching
Now that you know what a nicoise salad looks like, it’s time to look into brass nails and figure out the steps to take. This is definitely a time when any meal set service experience is useful. With ingredients pre-cut and measured, the first step in the guide is to have all of the tools and ingredients in one place. This is “mise en place”, which means something like “to achieve the best success, bring everything together in one place”. Recipe writers, chefs, and cooks around the world respect this phrase before anyone else when it comes to cooking.
Before you can put together all of the ingredients for this Nicoise Salad, accept the few steps it takes to get there. First the dressing. We made it easy for you by listing entire ingredients that you just throw in the blender or whisk. Next, boil the potatoes. The instructions include instructions for using the microwave so you can hard boil your eggs and blanch the green beans. Because of the trials and errors I’ve experienced with hard boiling eggs myself, this guide on learning how to cook eggs is very useful.
Ultimately, the Nicoise salad calls for a medium-sized boiled egg. This means that the yolk is firm but not fully cooked. But that’s entirely up to you! Feel free to cook until the end if you want.
Blanch the beans
The optional step of blanching the beans ensures a crispier color and taste. As indicated in the instructions, you can reuse the water to boil your eggs by removing the eggs with a slotted spoon and rinsing them in cold water before peeling them. Briefly cooking vegetables in boiling water will darken the green. What once looked limp and compostable now stands upright and ready to crunch. Although I mentioned in the recipe card that cucumbers can be used in place of green beans, green beans are preferred.
Poach the salmon
Poaching salmon is super easy. Just bring a cup of wine and water to a boil, add the salmon, reduce the heat to a simmer, and cover for ten minutes. While the salmon is poached, use this time to prepare the rest of the salad so that you can carefully place it on your plates at the last minute when the salmon is cooked through. Even if this is your first time doing this, you will look so capable during this final step. Your company will love the presentation, the protein, and your panache! Good Appetite!
- 1/8 Cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 1/2 teaspoon honey
- 1 1/2 teaspoon Dijon mustard
- 1 prize Salt-
- 1 prize pepper
- 2 Yukon gold potatoes
- 2 Eggs
- 4th Ounces green beans fresh
- 1/2 Cup Cocktail tomatoes halved
- 1/4 Cup black olives
- 1 tablespoon Capers
- 8th ounce Salmon fillets 2 (4 oz.) Fillets, skinless
- 1 Cup dry white wine
- 1 Cup water
- 3 Garlic cloves smashed
Make a dressing by pureeing or whisking all the ingredients in a blender.
Cook potatoes until fork-tender, about 25 minutes. Alternatively, you can heat halved potatoes in a water bath in the microwave for 15 minutes. Cut the cooled potatoes into thin slices. Halve them into crescents if the slices are too big.
Prepare hard-boiled eggs. If you want medium-boiled eggs, carefully put the eggs in boiling water and cook for seven minutes. Hard-boiled eggs take thirteen minutes. If you are using green beans, do not throw away the water; instead, carefully spoon out the eggs. Rinse them with cold water and peel the eggs.
If you use green beans, you can reuse your boiling water. Just drop the beans in and watch them turn green after a minute or two. Put ice in a colander, drain the beans and toss them with the ice until they cool. Place the beans next to the eggs and potatoes.
Season the salmon on both sides with salt and pepper. Bring the wine, water and cloves to a boil in a shallow pan over medium heat, then reduce the heat and simmer. Add the salmon fillets and cover the pan for ten minutes. Assemble plates while the salmon cooks.
Serve the salad in a medium bowl with two teaspoons of vinaigrette. Make sure the leaves are evenly covered and divide the salad on two serving plates. Arrange the potatoes in a neat little row, followed by the egg, green beans, and tomatoes. Then distribute the olives and capers evenly. When the salmon is poached, carefully place it on the side or in the center, wherever you have made room for it.
Cucumbers can easily be replaced with green beans. A good substitute for dry white wine is a cup of chicken or vegetable broth with a tablespoon of an acid like lemon juice or apple cider vinegar. Flavorings such as fresh or dried herbs can also be added if you want to dress it up even more.
SmartPoints (freestyle): fifteen
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