Salmon Niçoise Salad

This was a beautiful presentation of a Salmon Niçoise Salad. I really enjoyed it. We started with home Focaccia Bread and a Tomato and Burrata Salad topped with Pesto. Excellent summer meal!

Salmon Niçoise Salad

New York Times

Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner — fit for company and easy enough for a weeknight.

Ingredients

1         pound baby Yukon Gold potatoes, halved

8         tablespoons extra-virgin olive oil

2         teaspoons kosher salt, plus more to taste

1-¼    teaspoons black pepper

2         large eggs

2         tablespoons red-wine vinegar

2         teaspoons Dijon mustard

1         teaspoon minced garlic (about 1 clove)

1         anchovy fillet, minced (optional)

6         ounces haricots verts or green beans, trimmed

1-½    cups cherry tomatoes

½        cup pitted olives, preferably Niçoise or Kalamata

4         (6-ounce) center-cut, skin-on salmon fillets

5         ounces tender salad greens, like baby red and green leaf lettuce

Preparation

1. Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.

2. While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.

3. Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.

4. Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.

5. Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.

6. Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.