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Niçoise Inspired Salad with Wild Sockeye Salmon

“Quality ingredients, simply prepared” is the foundation for how I cook. Selecting the ingredients is as much of a consideration as the method, time, or seasoning, in the overall execution of the meal.

Understanding where my food comes from is very important in determining the quality, as production/farming/harvesting methods, and their impact on the environment are key factors in quality to me.

When I am cooking a seafood dish, I use MSC certified sustainable products. By checking for the MSC blue fish label I know I can trust this seafood is coming from a certified sustainable fishery that doesn’t engage in illegal, unreported, or unregulated fishing activity. I feel better knowing that the MSC is safeguarding seafood supplies for future generations and making the ocean healthier tomorrow than it is today.

If you haven’t already, I encourage you to start following @MSCbluefish on Instagram to learn more about their work to end overfishing and find out how you join the movement for a #BigBlueFuture. Also check out www.MSC.org for their all-new “Where to buy MSC certified seafood” page and make the switch to certified sustainable seafood.

Now that we’ve chosen our Wild Sockeye Salmon, it is time to make this delicious salad and EAT!

Disclosure: I have participated in a paid partnership with MSC. Opinions in this post are my own.

Niçoise Inspired Salad with Wild Sockeye Salmon

If you have been following us for awhile, you know that understanding where our food comes from is particularly important to Elaine & me. That is why we look for MSC certified sustainable seafood options when creating meals, like this Niçoise Inspired Salad with Wild Sockeye Salmon. #BigBlueFuture

Pan seared salmon, served with lettuce, haricots vert, potatoes, corn, tomatoes, cucumbers, eggs, olives, capers, onions, and mustard-dill dressing.

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Prep Time 15

Cook Time 36

Total Time 51

Course Main Course, Salad

Cuisine French

Servings

Ingredients

4 140 g MSC Certified Sustainable skin-on wild sockeye salmon fillets (4 x 5 oz) If frozen, thawed and thoroughly dried
180 g haricots verts, stems removed (6 oz)
3-4 free range eggs
1 large ear of corn cut into 4 equal pieces
227 g little creamer potatoes, cut into halves or quarters (8 oz)
200 g ripe assorted tomatoes, cut into bite size pieces (7 oz)
180 g English cucumber, cut into bite size cubes (6 oz)
1 small tender crisp lettuce gem, bib, romaine heart, etc.
2 cups loosely packed arugula

Serve with:

½ cup assorted olives
¼ cup capers, drained
Marinated onions, optional
Fresh dill sprigs

Vinaigrette:

¼ cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup good olive oil
2 tablespoons fresh dill, finely chopped

Instructions

Blanch the haricots verts in a large pot of boiling salted water for 1.5 minutes only. Using a spider, a metal strainer or tongs Remove the haricots verts and immerse directly into a bowl of ice water. Drain and set aside.
In the same boiling water cook the corn and eggs for 4.5 – 5 minutes only. Remove and immerse in a bowl of ice water. Drain and set aside.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Mix in the chopped dill and set aside.
Add the potatoes to the pot of boiling water. Lower the heat to a rolling simmer and cook for 8-10 minutes, until the potatoes are just tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with the lid. Leave the potatoes for 5 minutes, to dry out. Then gently toss in a bowl with salt, pepper and 2 tablespoons of the dressing. Set aside.
Season the skin of the fish generously with salt, and the flesh with salt & pepper.
Preheat a skillet over medium heat for 3-4 minutes. Add 2 tablespoons of olive oil to the pan. When the oil begins to shimmer, lay the fish down in the pan. Cook it for 5 minutes on the skin side, then flip it over to cook for 30 seconds on the other side. Remove salmon and set aside.
Arrange the lettuce, arugula, salmon, potatoes, haricots verts, tomatoes, corn, cucumbers, and eggs on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest on the side with the olives, capers, and marinated onions (if using) and dill sprigs.