Canned or Pan-fried Salmon Salad Nicoise
Time: 10-30 minutes
Yield: 5 servings
This wonderful meal can be thrown together in a short time and can change depending on what you have available. We tested it using canned, baked, pan-fried and smoked salmon, and our dinner guests raved about each preparation.
This recipe uses our Marinated Baked Salmon marinade plus Dijon mustard and honey to round out the flavors.
At the end of the day, a salade Nicoise can be comprised of whatever you like (don’t tell the purists- they say only anchovies, tomatoes, olive oil, and salt).
Ingredients
320g (11oz) canned SOCKEYE SALMON -or- 1 full fillet (1.5lbs)
2 cloves GARLIC, minced
6 Tbsp OLIVE OIL
1 tsp dried or fresh BASIL (or other herb)
3/4 tsp SALT
1 tsp ground BLACK PEPPER
2 Tbsp LEMON JUICE
2 tsp HONEY
2 Tbsp fresh PARSLEY, chopped
1 Tbsp DIJON MUSTARD
1/4 - 1/2 pound of TOMATOES
1/2 pound of GREEN BEANS steamed
1/2 - 1 pound small NEW POTATOES boiled
6 boiled EGGS
one head leaf LEATUCE chopped
PICKLED VEGETABLES like asparagus, dill pickles, olives, and capers
Directions
1. COOK POTATOES & BEANS
Steam the potatoes and green beans using separate pots until tender. Toss the green beans in some additional olive oil and generously salt, repeat with the small steamed potatoes.
2. PREPARE THE DRESSING
In a medium bowl (or use a food processor), prepare dressing by mixing garlic, olive oil, basil, salt, pepper, lemon juice, honey, and parsley. Do not add the Dijon mustard at this point or your dressing will emulsify. Mix the mustard in by hand once you’ve whizzed up the other ingredients.
3. COOK THE FISH
If using canned salmon you can skip this step
Heat 1-2 Tbsp. oil in a large skillet over medium-high until shimmering. Add 2-3 salmon portions, skin side up; cook, undisturbed, until golden brown, about 2 minutes. Flip salmon, and cook until an instant-read thermometer inserted into thickest portion of fillets registers 110°F to 115°F, 2 minutes more. Transfer salmon to a plate. Repeat process with remaining portions.
4. ORGANIZE THE SALAD
Arrange the lettuce leaves on a large platter or sheet pan, if using the baked salmon leave a large space in the middle for the salmon fillet. Halve or quarter the boiled eggs, and cluster the ingredients around the perimeter of the platter on top of the bed of lettuce leaves.
5. FINISH THE SALAD
Open two cans of salmon, drain them well, and place in the middle of the platter, or add the pan-fried salmon portions. Drizzle the dressing over the salad- especially over the salmon, potatoes, eggs, and beans.
Tip: For a perfect boiled egg bring approximately one quart of water to a rolling boil, then lower 6 eggs into the water with a spoon to prevent them from cracking, reduce the heat to a low boil, boil for 11 minutes, and then drain the hot water and add ice to cool the eggs.
