NICOISE SALAD WITH SALMON

By jarren

Ingredients

• Dijon Balsamic Vinaigrette:
• Dijon Balsamic Vinaigrette:
• Dijon Balsamic Vinaigrette:
• 1/3 1/3 1 cup plus 1 tbsp balsamic vinegar
• 1/3 1/3 1 cup plus 1 tbsp balsamic vinegar
• 1/3 1/3 1 cup plus 1 tbsp balsamic vinegar
• 2 2 2 tbsp minced red onion
• 2 2 2 tbsp minced red onion
• 2 2 2 tbsp minced red onion
• 2 2 2 tbsp Dijon mustard
• 2 2 2 tbsp Dijon mustard
• 2 2 2 tbsp Dijon mustard
• 1/8 1/8 1/8 tsp Kosher salt
• 1/8 1/8 1/8 tsp Kosher salt
• 1/8 1/8 1/8 tsp Kosher salt
• 1/4 1/4 1/4 ts freshly ground black pepper
• 1/4 1/4 1/4 ts freshly ground black pepper
• 1/4 1/4 1/4 ts freshly ground black pepper
• 1 1 1 cup extra virgin olive oil
• 1 1 1 cup extra virgin olive oil
• 1 1 1 cup extra virgin olive oil
• 1 1 1 tbsp chopped fresh basil
• 1 1 1 tbsp chopped fresh basil
• 1 1 1 tbsp chopped fresh basil
• 6 6 6 oz green beans, trimmed
• 6 6 6 oz green beans, trimmed
• 6 6 6 oz green beans, trimmed
• Herb Crusted Salmon:
• Herb Crusted Salmon:
• Herb Crusted Salmon:
• 3 3 3 green onions, including light green parts, minced
• 3 3 3 green onions, including light green parts, minced
• 3 3 3 green onions, including light green parts, minced
• 3 3 3 tbsp chopped fresh Italian parsley
• 3 3 3 tbsp chopped fresh Italian parsley
• 3 3 3 tbsp chopped fresh Italian parsley
• 3 3 3 tbsp chopped fresh basil
• 3 3 3 tbsp chopped fresh basil
• 3 3 3 tbsp chopped fresh basil
• 2 2 2 tsp chopped fresh oregano
• 2 2 2 tsp chopped fresh oregano
• 2 2 2 tsp chopped fresh oregano
• 2 2 2 tsp chopped fresh thyme
• 2 2 2 tsp chopped fresh thyme
• 2 2 2 tsp chopped fresh thyme
• 1 1 1 garlic clove, minced
• 1 1 1 garlic clove, minced
• 1 1 1 garlic clove, minced
• 1/4 1/4 1/4 cup extra virgin olive oil
• 1/4 1/4 1/4 cup extra virgin olive oil
• 1/4 1/4 1/4 cup extra virgin olive oil
• 4 4 oz Six 4 oz salmon fillets, skin and pin bones removed
• 4 4 oz Six 4 oz salmon fillets, skin and pin bones removed
• 4 4 oz Six 4 oz salmon fillets, skin and pin bones removed
• 1 1 1 tsp Kosher salt
• 1 1 1 tsp Kosher salt
• 1 1 1 tsp Kosher salt
• 1/8 1/8 1/8 tsp freshly ground black pepper
• 1/8 1/8 1/8 tsp freshly ground black pepper
• 1/8 1/8 1/8 tsp freshly ground black pepper
• 6 6 6 tsp Dijon mustard
• 6 6 6 tsp Dijon mustard
• 6 6 6 tsp Dijon mustard
• Salad:
• Salad:
• Salad:
• 1 1 1 lb mixed baby greens
• 1 1 1 lb mixed baby greens
• 1 1 1 lb mixed baby greens
• 12 12 12 oz grape tomatoes, halved
• 12 12 12 oz grape tomatoes, halved
• 12 12 12 oz grape tomatoes, halved
• 1/2 1/2 1/2 cup pitted and halved Kalamata olives
• 1/2 1/2 1/2 cup pitted and halved Kalamata olives
• 1/2 1/2 1/2 cup pitted and halved Kalamata olives
• 3 3 3 tbsp nonpareil capers, rinsed and drained
• 3 3 3 tbsp nonpareil capers, rinsed and drained
• 3 3 3 tbsp nonpareil capers, rinsed and drained
• Kosher salt
• Kosher salt
• Kosher salt
• Freshly ground black pepper
• Freshly ground black pepper
• Freshly ground black pepper
• 3 1/2 3 1/2 to cups Roasted Yukon Gold Potatoes, cooled to room temperature
• 3 1/2 3 1/2 to cups Roasted Yukon Gold Potatoes, cooled to room temperature
• 3 1/2 3 1/2 to cups Roasted Yukon Gold Potatoes, cooled to room temperature
• 18 to 24 18 to 24 24 thinly sliced red onion rings
• 18 to 24 18 to 24 24 thinly sliced red onion rings
• 18 to 24 18 to 24 24 thinly sliced red onion rings
• 6 6 6 hard-boiled eggs, peeled and quartered
• 6 6 6 hard-boiled eggs, peeled and quartered
• 6 6 6 hard-boiled eggs, peeled and quartered

Details

Servings 6

Preparation

Step 1

Dijon Vinaigrette:
In a blender or food processor fitted with the metal blade, process the vinegar, onion, mustard, brown sugar, salt and pepper until smooth. With the machine running, gradually add the olive oil in a steady stream to form an emulsion. Add the basil and pulse to combine.

Bring a medium saucepan of lightly salted water to a boil over high heat. Cook green beans until they are bright green and crisp-tender, about 2 minutes.

Herb Crusted Salmon:
Position a rack in the center of the oven and preheat the oven to 450F. Line rimmed baking sheet with parchment paper. In a small bowl, mix the green onions, parsley, basil, oregano, thyme and garlic together. Stir in the oil. Season the salmon on both sides with the salt and pepper. Place the salmon on the prepared baking sheet. Using a small rubber spatula or the back of a spoon, spread 1 tsp of the mustard over each fillet. Spread equal amounts of the herb mixture evenly over the fillets. Roast until the salmon is barely opaque when flaked with the tip of a knife, about 7 minutes.

Salad:
To assemble the salad, in a large bowl, place the greens, green beans, grape tomatoes, olives and capers. Drizzle 3/4 cup of the vinaigrette over the top and toss well. Season the salad with salt and pepper. Divide the salad among 6 chilled salad bowls. Top each with equal amounts of the potatoes and red onion rings. Top arrange 4 egg quarters around the perimeter of each salad. Top each salad with a warm salmon fillet. Serve immediately.

Note: The recipe for the Dijon Balsamic Vinaigrette makes about 2 cups, although you will need only 3/4 cup of for this recipe. Place the extra in an airtight container and refrigerate for up to 3 days to use on other salads. Shake well before using.