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