Roasted Niçoise Salad With Halibut Recipes

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ROASTED NIçOISE SALAD WITH HALIBUT

Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.

Provided by Anna Stockwell

Categories     Potato     Artichoke     Green Bean     Olive     Halibut     Mayonnaise     Lemon     Basil     Dinner     Fish     One-Pot Meal

Yield 4 servings

Number Of Ingredients 12



Roasted Niçoise Salad with Halibut image

Steps:

  • Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
  • Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
  • Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
  • Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
  • Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
  • Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
2 (12-oz.) jars marinated artichoke hearts, drained
5 Tbsp. extra-virgin olive oil, divided
1 1/4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 lb. green beans, preferably haricots verts, trimmed
1/2 cup pitted Kalamata olives, halved
1 1/2 lb. skinless halibut fillets
1/2 cup mayonnaise
1 tsp. finely grated lemon zest, preferably Meyer
3 Tbsp. fresh lemon juice, preferably Meyer
1/4 cup basil leaves (from about 1/2 bunch)

CLASSIC NICOISE SALAD

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 16



Classic Nicoise Salad image

Steps:

  • Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
  • Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
  • Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
  • Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
  • Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
  • Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives

SHEET-PAN ROASTED SALMON NIçOISE SALAD

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.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, weekday, salads and dressings, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14



Sheet-Pan Roasted Salmon Niçoise Salad image

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

1 pound baby Yukon Gold potatoes, halved
8 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, plus more to taste
1 1/4 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 1/2 cups cherry tomatoes
1/2 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

GRILLED HALIBUT NIçOISE WITH MARKET VEGETABLES

If it looks good at the market, it will be good in this salad.

Provided by Andrew Knowlton

Categories     Bon Appétit     Salad     Halibut     Fish     Summer     Spring     Tomato     Potato     Radish     Green Bean     Olive     Egg     Dinner     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9



Grilled Halibut Niçoise with Market Vegetables image

Steps:

  • Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
  • Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5-8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
  • Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8-10 minutes for eggplants, 10-15 for potatoes). Transfer to a plate as they are done.
  • Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

4 large eggs
1 1/2 pounds skin-on halibut fillets
2 tablespoons plus 1/4 cup olive oil
Kosher salt, freshly ground pepper
2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
1 cup Sun Gold tomatoes, halved
1 bunch small breakfast radishes, trimmed, halved lengthwise
1 cup Green Olive Tapenade

HALIBUT SALADE NICOISE

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 12



Halibut Salade Nicoise image

Steps:

  • In a medium pot, cover potatoes with water; bring to a boil. Cook until tender, about 8 minutes. Remove potatoes. In batches, cook haricots in pot until just tender, about 3 minutes. Transfer to an ice-water bath; drain. Whisk lemon juice, mustard, and shallot in a bowl; whisk in oil, then parsley. Season with salt and pepper.
  • Bring 2 inches water to a simmer in a shallow saucepan. Season fish with salt; add to water with lemon halves. Cover; turn off heat. Let stand until fish is firm, 8 to 10 minutes. Remove fish; flake into large pieces. Arrange fish, vegetables, and olives on a platter. Season with salt and pepper, drizzle with dressing, and serve.

1 pound baby creamer potatoes, scrubbed and halved
8 ounces haricots verts, trimmed
2 tablespoons fresh lemon juice (from 1 lemon; reserve halves)
1 teaspoon Dijon mustard
2 tablespoons finely chopped shallot
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
4 halibut fillets (5 ounces each), skin removed
1 head Bibb lettuce, leaves separated
1/2 English cucumber, halved lengthwise and sliced 1/2 inch thick
1/2 cup small black olives, preferably Nicoise

HALIBUT NIçOISE

What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured. Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade. If your cast-iron pan fits only two fillets comfortably, cook the fish in two batches to avoid overcrowding.

Provided by Tejal Rao

Categories     dinner, lunch, salads and dressings, seafood, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 16



Halibut Niçoise image

Steps:

  • Fill a large pot with water, season generously with salt, and bring to a boil. In the sink, prepare a bowl full of cold water and ice. Add green beans to the pot and cook for 45 seconds to 1 minute, then scoop out with a slotted spoon and transfer to ice water.
  • Add potatoes to the pot of hot water and simmer for 20 to 25 minutes, or until they are fork tender. Drain and set aside until cool enough to handle. Leave the smaller potatoes whole, and halve or quarter any larger ones so they're bite-size.
  • Meanwhile, in a small bowl, mix olives, anchovy and garlic, and set aside. In a large bowl, mix shallots and rice wine vinegar, and let stand for 20 minutes. Add 2 tablespoons olive oil and a few turns of ground black pepper. Drain and add green beans, along with potatoes and tomato wedges, and toss gently to coat. Season with salt and pepper, and set aside.
  • Fill a 12-inch skillet with 2 inches of water and bring to a boil. Crack each egg into a small bowl and fish out any pieces of shell. Slide eggs into the water and poach until white is set and yolk is still soft, about 3 minutes. Remove eggs with a slotted spoon to a bowl of warm water until ready to plate.
  • Heat oven to 425 degrees. Heat a large ovenproof skillet, ideally cast iron, over high heat. Add remaining 2 tablespoons olive oil and swirl to coat the pan. Pat the halibut dry with a paper towel and season all over with salt and pepper. Add fillets to hot pan, skin-side down, leaving at least 2 inches between each. (Cook fish in 2 pans or in 2 batches if needed.)
  • Let fish cook until it releases easily from the pan, about 2 to 3 minutes. Flip fillets, add butter to pan and transfer to the oven. After 2 minutes, baste fish with melted butter, then return to oven until it's just cooked through, slightly firm and golden brown, 2 to 3 minutes more.
  • Divide lettuce among four plates, and top with dressed beans, potatoes and tomato. Add fish and top each fillet with a poached egg. Drizzle over any extra pan juice from the fish, along with a spoonful of the olive-anchovy mixture. Squeeze lemon juice over each plate and eat immediately.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 19 grams, Carbohydrate 31 grams, Fat 29 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 1361 milligrams, Sugar 5 grams, TransFat 0 grams

Salt, as needed
1/2 pound green beans, trimmed
1 pound baby or new potatoes
1/2 cup mixed kalamata and green olives, pitted and finely chopped
1 anchovy fillet, finely chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped shallots
2 tablespoons rice wine vinegar
4 tablespoons olive oil
Ground black pepper, as needed
1 large ripe heirloom tomato, cut into 8 wedges
4 eggs
4 halibut fillets (about 1/2 pound each)
2 tablespoons unsalted butter
1 head bibb lettuce, leaves separated, washed and torn into bite-size pieces
1 lemon, halved

SALADE NIçOISE

This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.

Provided by Daniel Boulud

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 29



Salade Niçoise image

Steps:

  • Potatoes: Fill a small saucepan with water. Add potatoes, thyme sprig, bay leaf, and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes. Haricots vert: Fill a large saucepan with water and bring to a boil. When boiling, add a big pinch of salt, followed by haricots verts. Cook until tender with a slight snap, 4-9 minutes depending on size. Eggs: Fill a small saucepan with water and bring to a boil. When boiling, use a spoon to gently ease eggs into the water. Cook exactly 7½ minutes. Meanwhile, prepare two ice baths: Fill two large bowls with water and plenty of ice.
  • Scallions: Trim away the very end of the root while keeping scallion intact; remove the thick outer layer. Cut away the dark green top, leaving a 3-inch length of white and light-green scallion. Make several 1-inch vertical cuts down the top to create a scallion "brush." Repeat with all the scallions and place them in an ice bath to preserve freshness. Radishes: Slice each radish lengthwise into thin slices. Set aside.
  • When beans are mostly tender with a touch of firmness, use a strainer to transfer them to an ice bath to stop the cooking. Remove eggs and place them into the same ice bath. Check potatoes for doneness by piercing one with a knife; there should be no resistance. Remove potatoes and set aside; discard thyme and bay leaf. Peel eggs, slice in half lengthwise, and set aside.
  • Assembly: On a serving platter, layer the Boston lettuce, followed by the baby gem. Slice potatoes in half lengthwise and distribute evenly, followed by haricots verts, scallions, whole tomatoes, radish, large chunks of tuna, and eggs. Garnish with leaves of basil and chervil.
  • Pit olives (optional): Place olives on a flat surface. Press the bottom of a small bowl on the olives to loosen their pits; remove and discard the pits. Scatter the pitted olives over the salad. Next, tuck small bunches of arugula within the lettuce. Finally, finish assembling the salad by laying about 10 anchovies evenly across the top.
  • Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère's Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.

10 fingerling potatoes
1 sprig thyme
1 bay leaf
Sea salt
8 ounces haricots verts, ends trimmed, thin green beans; also called French beans
3 large eggs
Ice
1 bunch scallions
8 French breakfast radishes, or Cherry Belle radishes
1 head Boston lettuce
1 head baby gem lettuce
1 bunch cocktail tomatoes, on the vine
1 pound canned Mediterranean tuna, packed in oil, preferably Tonnino or La Pescadora brands
1 bunch purple or sweet basil
1 bunch chervil
1/2 cup black niçoise olives
3 cups arugula leaves, loosely packed
1 8-oz can Spanish anchovies, preferably Don Bocarte brand
1 lemon
extra-virgin olive oil
Sea salt
Freshly ground white pepper
3 cloves garlic, sliced
Sea salt
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
13 grinds Freshly ground white pepper
1 cup extra-virgin olive oil
Water, as needed to thin

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5 Tbsp. extra-virgin olive oil, divided. 1 1/4 tsp. kosher salt, divided. 1 tsp. freshly ground black pepper, divided. 1 lb. green beans, preferably haricots verts, trimmed. 1/2 cup pitted Kalamata olives, halved. 1 1/2 lb. skinless halibut fillets. 1/2 cup mayonnaise.
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NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
2. Olives – Get the best olives you can find. Unpitted kalamata, Ligurian or Nicoise olives in brine or oil are best. 3. Tuna – Not all tuna is created equal! Tuna in oil trumps tuna in spring water. 4. Variations: – Instead of tuna, anchovies are …
From recipetineats.com


ROASTED NIçOISE SALAD WITH HALIBUT - MEALPLANNERPRO.COM
1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces; 2 (12-oz.) jars marinated artichoke hearts, drained; 5 Tbsp. extra-virgin olive oil, divided
From mealplannerpro.com


NICOISE SALAD – A COUPLE COOKS
Let stand for 5 minutes, gently stirring occasionally. Then add the capers, chopped parsley, 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary. Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon kosher salt.
From acouplecooks.com


ROASTED NIçOISE SALAD WITH HALIBUT - MASTERCOOK
1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces; 2 (12-oz.) jars marinated artichoke hearts, drained; 5 Tbsp. extra-virgin olive oil, divided
From mastercook.com


NIçOISE SALAD (THE BEST) | RICARDO
Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil and simmer for 12 minutes or until just tender. Drain and let cool on a large plate. Meanwhile, in a pot of salted boiling water, cook the green beans for 2 minutes. With a slotted spoon, remove the green beans and plunge into ice water.
From ricardocuisine.com


MAINE HALIBUT NIçOISE RECIPE | JAMES BEARD FOUNDATION
Preheat the oven to 425°F. Put the potatoes in a large pot and cover with water. Season generously with salt and bring to a boil. Reduce the heat so that the water simmers; cook the potatoes until fork-tender, 20 to 25 minutes. Drain the water and let the potatoes cool to room temperature. Cut them into quarters.
From jamesbeard.org


SEARED HALIBUT NIçOISE – PURE FOOD FISH MARKET
For the halibut Niçoise: Season the 4 portioned steaks with salt and pepper, and set aside. In a medium pan, sauté the haricots vert in olive oil over medium-low heat for about 3-5 minutes. Next, add in the cherry tomatoes and chopped olives, …
From freshseafood.com


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