Salmon Nicoise Salad

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.

Salmon Nicoise Salad

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 filetsheet pan of potatoes beside a bowl of green beans and tomatoes

Instructions

  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.sheet pan of salmon, potatoes, green beans and tomatoes
  6. Return pan to oven until the fish is cooked through, about 15 to 20 minutes.
  7. 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.
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Brienne Reverendo
Brienne was born and raised in NJ. After earning her bachelors degree in engineering at Cornell University, she moved to Houston where she began an 18 year career working for NASA. Brienne is proud of the work she did there for the International Space Station Program, managing life support systems, negotiating international partnerships, and helping researchers conduct experiments in the orbiting laboratory. Not everyone can say they’ve made space toilet bowls, or put mice on the space station, but she’s proud to have been a part of both! As inspiring as that workplace was, Brienne decided to leave NASA when her son was born, choosing to be a stay at home mom for her two kids. Motherhood has been an amazing adventure, and she has used her time with her kids to deep dive into Houston. Together they’ve made missions out of finding fountains, investigating parks, playgrounds, and splash pads all around town, and of course, seeking out the best ice cream. When she’s not shuttling her kids around, Brienne is usually cooking (or finding new recipes to cook!), feeding the sourdough, researching new parts of Houston to explore, or planning the next family vacation. She loves traveling, eating good food, and most of all, the sound of her kids laughing as they embark on a new experience.

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