Zimmy's Nook

@zimmysnook

Seafood recipe

Niçoise Inspired Salad with Wild Sockeye Salmon

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A top down image of a Niçoise inspired salad with wild sockeye salmon. Four pieces of salmon are in the middle of the plate with corn, tomatoes, green beans, potatoes, soft boiled eggs, lettuce and cucumber. Surrounding the plate is a package of the frozen salmon, olives, capers, marinated onions, dressing cutlery, dishes and four glasses of wine.

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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 36 mins
Total Time 51 mins
Course Main Course, Salad
Cuisine French
Servings 4

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:

  • 1/4 cup champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 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.

Video

Keyword Niçoise, Salad, seafood recipe, Seafoodie, sustainable seafood, Wild Sockeye Salmon
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Grilled Mixed Seafood Platter

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A large platter filled with grilled skewered shrimp, scallops in the shell, lobster tails, grilled corn on the cob and other fresh veggies.

Grilled Mixed Seafood Platter.

Canada Day and/or July the 4th, what are you grilling to celebrate?
We’ve put together a grilled mixed seafood platter with corn, potatoes & Shishido peppers.
The seafood is all grilled with a herb butter and the scallops were finished with hot Portuguese chouriço… absolutely delicious! 

Have a delicious day y’all!

Four split & skewered lobster tails on the grill with a butter sauce.
A close up of a scallop in the shell on a grill with an herb butter sauce.
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Skewered shrimp getting cooked on grill.
A top down view of a grilled mixed seafood platter with skewered lobster tails, scallops in the shell, skewered shrimp and corn.
A large platter filled with grilled skewered shrimp, scallops in the shell, lobster tails, grilled corn on the cob and other fresh veggies.

Grilled Mixed Seafood Platter

Canada Day and/or July the 4th, what are you grilling to celebrate? We’ve put together a grilled mixed seafood platter with corn, potatoes & Shishido peppers. The seafood is all grilled with a herb butter and the scallops were finished with hot Portuguese chouriço… absolutely delicious! 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Dinner, Entree, Game Day Snack, Main Course
Cuisine North American
Servings 2 -4 People

Equipment

  • Skewers
  • Pellet Grill

Ingredients
  

  • ½ cup butter (1 stick)
  • ½ cup extra virgin olive oil
  • 2 garlic cloves minced
  • 1 ½ tablespoons fresh lemon juice
  • 2 teaspoons fresh Italian parsley finely chopped
  • 2 teaspoons fresh chives finely chopped
  • 1 teaspoon fresh tarragon finely chopped
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 2 lobster tails 5-6 oz/tail, cut in half lengthways
  • 8 scallops on the shell 10-20/lb size – No shells? Use double foil shaped into shallow cups
  • 8 tablespoons hot Portuguese chouriço or hot chorizo, diced to pea-size pieces
  • 16 wild caught shrimp shell on (26-30/lb size)

For serving

  • Lemon wedges
  • Chopped chives
  • Chopped parsley

Instructions
 

  • Heat pellet grill to 450°F
  • Melt butter, with oil in a small saucepan over medium heat, add garlic, sauté until fragrant (4-5 minutes). Add lemon juice, parsley, chives, tarragon, pepper & salt, stir to combine. Remove ½ cup of the sauce for cooking and reserve the rest in the saucepan for serving.
  • Place diced chouriço in a small dry non-stick frypan and cook over medium heat, stirring occasionally until crisp (5-7 minutes)
  • Skewer lobster tails lengthways to keep them from curling while cooking. Skewers shrimp to make flipping more efficient.
  • Place lobster halves, flesh side down, on grill and cook for 2 minutes. Flip lobster over and spoon ½ tablespoon of the butter sauce over each half tail; add the shrimp skewers and brush with butter sauce: add the scallops on the shells and spoon ½ tablespoon of the butter sauce over each scallop (allowing it to pool in the shell) continue grilling 5-8 minutes, flipping the shrimp halfway through and brushing with more butter sauce. Cook until lobster meat is opaque & tender (135°F internal temperature), shrimp shell is a pink color and the meat inside is white/opaque, scallop flesh is milky white or opaque and tender (120°F-125°F internal temperature, as they will continue to cook in the hot butter sauce while plating and serving).
  • Sprinkle each scallop with ½ tablespoon of crispy chouriço and a little of the fresh herbs.
  • Serve immediately with warm reserved butter sauce, lemon wedges and chopped herbs.
Keyword grilled seafood, grilled seafood recipe, lobster tails., pellet grill, scallops, seafood recipe, shrimp recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below and/or tag us on Instagram!

In addition to this recipe, you can find more of my favourite seafood recipes here.

Have a delicious day! James (aka Zimmy) & Elaine!