Salmon Niçoise

Salmon Niçoise

Courtesy of bon appétit and BY CLAIRE SAFFITZ

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Ingredients For Salmon Niçoise

8 ounces small purple potatoes Kosher salt

4 ounces haricots verts, trimmed

6 large eggs, room temperature

2 tablespoons plus ¼ cup olive oil

¼ cup drained capers, patted dry

1 pound skin-on salmon fillet Freshly ground black pepper

4 anchovy fillets packed in oil

1 tablespoon whole grain Dijon mustard

½ teaspoon sugar

1 lemon

½ medium shallot, finely chopped

4 cups frisée or mâche

¼ cup niçoise olives, pitted

Preparation For Salmon Niçoise

Step 1

Place potatoes in a medium saucepan and add cold water to cover by 1″. Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon.

Step 2

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Step 3

Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

Step 4

Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.

Step 5

Preheat oven to 425˚. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.

Step 6

Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining ¼ cup oil. Season vinaigrette with salt and pepper.

Step 7

Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.

Step 8

Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.

Recipe

PHOTOGRAPHY BY MARCUS NILSSON