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Warm Salmon Salad Niçoiseby Christophe K in Rouxbe Videos Inspired by the South of France, the combination of flavors in this Niçoise salad are amazing.
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Step 1: Preparing Your Mise en Place
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Prepare your mise en place by placing the potatoes into cold, salted, water and bring to a simmer. While the potatoes cook, bring a second pot of cold water to a boil and clean the beans. Add the salt and cook the beans for about 5-7 minutes. Cool them in an ice bath; drain and set aside. Test the potatoes and once done, drain and set aside. Thinly slice (émincé) the garlic and shallots, and chop the chives. Chiffonade the basil. Wash and dry the greens. Cut or tear the larger pieces of lettuce, then refrigerate until ready to use.
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Step 2: Making the Vinaigrette
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To make the vinaigrette, place the Dijon mustard, red wine vinegar, salt, pepper, and olive oil into a jar. Shake well and set aside. |
Step 3: Cooking and Serving the Salad
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To assemble the salad, first bring a pot of cold, salted water to a boil. Gently add the eggs, turn down the heat and let simmer for 8 minutes. Place them into an ice bath to cool. Core the tomatoes and slice into wedges. Fan the tomatoes onto each plate and drizzle with a bit of the vinaigrette. Cut the potatoes in half and peel the eggs; set both aside. Before you start cooking, have your entire mise en place ready. Heat a large fry pan over medium-high heat. Season the top of the salmon with a bit of salt and pepper. Once the pan is hot, add the olive oil then the salmon, presentation-side down. Season the other side. Turn the heat down to medium and let it cook for about 2 minutes, without touching. Once it has a nice golden crust, flip it over and continue to cook for another 1-2 minutes. Test the salmon for doneness and remove just before it's done to your liking. Drizzle with a bit of the vinaigrette. Drain most of the oil from the pan, turn up the heat to medium-high, and cook the potatoes, cut side down. Once the potatoes are warmed through and lightly golden, turn them over. Add the beans and cook briefly. Season with salt and pepper, and then add the shallots, garlic, olives, and the rest of the vinaigrette. Turn off the heat and gently toss to coat. Add the basil and the warm vegetables to the greens and fold everything together. Cut the eggs in half and portion out the salad between the four plates. Add a piece of salmon and half an egg to each plate. Lastly, garnish with some of the chives et voila c’est toute. Bon appétit!
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Notes
This basic vinaigrette can be stored in your fridge for weeks, so there’s no need to buy dressing anymore. Use it as a base to make different dressings throughout the week. Rather than adding to the batch, take some out as you need it. This way, the base dressing will last for months. Change up the flavors by adding things like garlic, herbs, or different seasonings. Have fun and experiment!
Don’t try to fry the salmon with less oil. Quality olive oil is nutritious and healthy for you. Less oil will be absorbed and will make the salmon stick to the pan. By frying in the proper amount of oil, you will prevent sticking and not as much oil will be absorbed into the salmon.
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Comments
there is one component lacking in text recipe - OLIVES (doesn't mentioned in list of ingredients for step 1)
and about this salad itself - I've included this one to my weekly menu - in addition to a great savour, it's also healthy and quite substantial option)
pardon for my inattention - no olives needed in step 1, they go in step 3 )
It was so gooooooood , my boyfriend liked it . I was so excited for him to come over and try it .
The olives for this recipe are listed in Step 3. I know we do things a bit differently here at Rouxbe. We list the ingredients as you prepare them.
We try and break things up so you can just focus on what you have to do for each individual step.
Hope that helps....so glad you like the salad! Yeah!
Are you sure we need to blanch the beans that long? I often steam them ahead, for sauteing closer to service and leave them in only 3 minutes. With the addition to the hot potatoe step, are you sure 8 minutes isn't too long?
Not that I'm doubting you Dawn, love Rouxbe!!!
G
We suggest in this recipe that the beans be cooked for approximately 5-7 minutes (the eggs are the ones that are simmered for 8 minutes). It all depends on how thick or thin your beans are, but most definitely cook them to your liking. There are no strict rules here. Enjoy this lovely salad!
I made this recipe for my parents on Christmas Eve as we were having a French-themed Christmas this year and this recipe seemed straight-forward for a novice. We all thought it was wonderful and I found it relatively easy because I was able to break it up into parts. It gave me time to make sure I understood the next step without worrying about overcooking anything. Thanks so much for helping convince my parents I really can cook.
Enjoyed this dish. Healthy and hearty and delicious. No complaints. Yumm.
Had this for dinner and it was fantastic! thanks
Made this tonight for dinner. It turned out great! Certainly good advice to for the "mise en place". With everything ready to go, it comes together very quickly. Quite a nice dressing (quick and simple). Thanks for such a great recipe (I'm sure we'll be using it again and again).
hello dawn! i have not made this yet but my mouth is watering and the reviews were great. thanks a bunch.
I have made this salad 3 times with great success and lavish compliments . But this last time I had viewed "Removing bones from fish" and couldn't believe how easy it became to remove the bones. If I learn nothing else , this was worth the price of membership! Do you have any tips for making it easier to remove the skin from the fillet?:)
I've never heard of salting the water in which the eggs are boiled. How are the eggs benefitted from this?
The theory is that the eggs having a porous shell, ( that is why they need to be kept protected from unwanted fridge odors and why we place eggs with fresh truffles to impart them the aroma before making a truffle omelette), will absorb some of the salt from the water, but to answer your question they will not benefit a great deal, it is more important to respect the cooking time and shock them in cold water to preserve the colour of the yolk.
I just made this last night for the first time, though I've been meaning to try it ever since I first edited the recipe about year ago. It has such beautiful colors and presentation, it's one of my favorite looking Rouxbe recipes.
I've had Nicoise salads in many restaurants, and I've even had a couple in Nice! But this is BY FAR the best one I've ever had. We couldn't believe how delicious it was. The way all the ingredients come together in the warm dressing... It tastes even better than it looks.
Because it can almost all be made in advance, I'm going to make this my next dinner party meal, so I can relax with my guests then dazzle them by whipping up this mouth watering salad in minutes. Better do it soon while sweet juicy heirloom tomatoes are still in season at the farmers markets...
We had it with a 2004 BC Pinot Noir, which was a nice light compliment, if looking for a red wine to sip alongside.
Thanks for an amazing recipe Christophe!
I made this last night was so goooooood,my husband love it,we will enjoyed its healthy,beautiful and delicioussss .
thanks for an amazing recipe!!!!!!!