This recipe for Salmon Nicoise Salad comes from the New York Times Cooking App (my favorite place for exploring new recipes). Mustard-glazed fish is served on top of mixed greens and roasted vegetables in a tangy dressing with soft-boiled eggs. This dish comes together fast enough to make on a busy weeknight, but also makes an elegant main dish for your next dinner party. It is equally delicious with either salmon or steelhead trout.
Ingredients
- 1 pound Yukon gold potatoes cut in quarters
- 8 Tb olive oil
- 2 tsp salt
- 1 1/4 tsp pepper
- 2 large eggs
- 2 Tb red wine vinegar
- 2 tsp Dijon or stone ground mustard
- 1 clove garlic, minced
- 1 anchovy filet, minced (optional)
- 5 oz salad greens
- 6 ounces green beans
- 1 1/2 cups cherry or grape tomatoes
- 1/2 cup olives
- 1 1/4 to 2 pound salmon filet
Instructions
- Preheat oven to 400 F.
- Mix potatoes with 1/2 tsp each salt and pepper and 1 Tb olive oil. Arrange potatoes cut side down on a large sheet pan and roast for 20 minutes.
- Make the soft-boiled eggs – Add eggs to boiling water and cook for 6 minutes. Remove eggs. Peel when cool enough to handle and cut into quarters.
- Make the dressing – Whisk together the vinegar, 1 tsp mustard, garlic, anchovy, and 1/2 tsp each salt and pepper. Slowly whisk in 4 Tbs olive oil. Set aside.
- Mix green beans, 2 Tb olive oil, and 1/2 tsp salt. Add to pan with potatoes, push all vegetables to the sides, and place the fish in the middle, skin side down. Brush fish with remaining olive oil and mustard, and season with remaining salt and pepper.
- Return pan to oven until the fish is cooked through, about 15 to 20 minutes.
- Assemble the platter – Mix salad greens with dressing, and arrange on a large platter. Place the fish filet in the center, and then arrange the vegetables and eggs around it.