Salmon Niçoise Recipes

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SALMON NIçOISE

Provided by Claire Saffitz

Categories     Bean     Kid-Friendly     Dinner     Salmon     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 6 Servings

Number Of Ingredients 15



Salmon Niçoise image

Steps:

  • 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.
  • 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.
  • 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.
  • Meanwhile, heat 2 tablespoons 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.
  • 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.
  • 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 1/4 cup oil. Season vinaigrette with salt and pepper.
  • Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.
  • 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.

8 ounces small purple potatoes
Kosher salt
4 ounces haricots verts, trimmed
6 large eggs, room temperature
2 tablespoons plus 1/4 cup olive oil
1/4 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
1/2 teaspoon sugar
1 lemon
1/2 medium shallot, finely chopped
4 cups frisée or mâche
1/4 cup niçoise olives, pitted

SHEET-PAN SALMON NIçOISE

No need to wait for warm weather to enjoy the flavors of this classic French salad-this sheet-pan recipe transforms it into a low-fuss, impressive dinner. With the roasted green beans, tomatoes and potatoes, this meal is still largely vegetable-based, just like the original. Salmon fillets, replacing the traditional tuna, add a richness that makes this meal particularly satisfying during colder weather. Adding a white wine-thyme vinaigrette is an easy way to add bright, zingy flavor to the whole meal. So next time you need a break from all the heavy foods of winter, give this one-and-done dinner a try!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 14



Sheet-Pan Salmon Niçoise image

Steps:

  • Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
  • In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil.
  • In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side down, and make room for salmon, tomatoes and artichoke hearts.
  • Place salmon skin side down on pan; drizzle with 1 tablespoon of the dressing, and season with remaining 1/4 teaspoon salt. In same large bowl, mix tomatoes and artichoke hearts with 1 tablespoon of the dressing, and toss to coat. Add vegetables to pan around salmon and potatoes. Roast 12 to 15 minutes or until salmon is cooked through, flakes easily with fork, and potatoes are fork-tender. Toss cooked green beans with remaining dressing (about 2 teaspoons), and add to pan. Place in oven 2 minutes. Top with olives.

Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 55 mg, Fat 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 5 g, TransFat 0 g

2 teaspoons finely chopped shallot
1/2 teaspoon finely chopped garlic
1 tablespoon white wine vinegar
1 teaspoon lemon juice
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
3/4 lb small new potatoes, halved
4 (4 oz each) salmon fillets, skin on
2 cups cherry tomatoes
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained
6 oz frozen green beans (from 12-oz bag), cooked as directed on bag
3 tablespoons pitted, sliced kalamata 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

ROASTED SALMON NICOISE PLATTER

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 18



Roasted Salmon Nicoise Platter image

Steps:

  • Preheat the oven to 500 degrees F.
  • For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
  • Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
  • Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
  • Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
  • Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
  • For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  • Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

SALMON NICOISE CAESAR

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15



Salmon Nicoise Caesar image

Steps:

  • Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool.
  • Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside.
  • Preheat the oven to 425 degrees F and line a baking sheet with foil.
  • Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes.
  • Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork.
  • Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside.
  • Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces.
  • Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves.

12 ounces baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
6 ounces haricots verts beans
One 1-pound salmon fillet, skinned
1 tablespoon olive oil
1 lemon, zested and juiced
3/4 cup good-quality bottled Caesar dressing
1 tablespoon chopped capers
1 tablespoon minced fresh parsley plus parsley leaves, for garnish
1 teaspoon finely chopped fresh chives
4 hearts romaine lettuce, halved and cored
4 hard-boiled eggs, cooled, peeled and halved
2 cups cherry tomatoes, halved lengthways
1/4 cup pitted olives
1/2 cup grated Parmesan

WARM SALMON NIçOISE

A fresh way to serve a salmon fillet. Summery and light, this Niçoise is a lovely summer dish

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8



Warm salmon Niçoise image

Steps:

  • Bring half a large steamer to the boil, tip the potatoes into the water, then lay the salmon fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins until the salmon is cooked through, then remove and set aside. Continue to cook the potatoes for another 5-8 mins until tender, adding the beans for the final couple of mins. Drain the veg, then tip into a large bowl.
  • Add the olives and tomatoes to the potatoes and beans, then gently flake in chunks of the cooked salmon, discarding the skin. Whisk together the garlic, lemon and oil with some seasoning, and loosen with a few drops of water. Pour the dressing over the salad, toss well, and serve.

Nutrition Facts : Calories 518 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 1.32 milligram of sodium

400g baby new potato , halved
2 salmon fillets , skin on, (about 140g/5oz each)
small handful black olive (we like Kalamata)
small handful sundried tomato , chopped
1 garlic clove , crushed
juice 1⁄2 lemon
1 tbsp olive oil
200g green beans

SALMON NIçOISE SALAD

Categories     Salad     Side     Salmon     Simmer     Boil

Yield Serves 4

Number Of Ingredients 16



Salmon Niçoise Salad image

Steps:

  • In a 5-quart pot, bring 1/2 inch water to a boil; add salt and the potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
  • With a slotted spoon, transfer the potatoes to a bowl. Set aside to cool. Add the green beans to the pot of boiling water. Cover; cook, turning occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.
  • Fill a deep skillet with 1/4 inch water. Season the salmon on both sides with salt and pepper; place in the skillet. Bring the water to a gentle simmer; cover, and cook until the salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
  • While the salmon is cooking, tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs (use a wet paring knife to make neat cuts), and thinly slice the onion.
  • On a large platter (or 4 serving plates), arrange the lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with the vinaigrette.
  • Dijon Vinaigrette
  • In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined.
  • Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. (Alternatively, shake all ingredients in a small jar.)

Coarse salt and fresh ground pepper
12 ounces (4 to 5) red new potatoes
8 ounces green beans, trimmed
2 skinless salmon fillets (about 8 ounces each)
2 heads Boston lettuce
4 plum tomatoes
3 large eggs, hard-cooked (see page 348)
1 medium red onion
1 jar or tin (2.8 ounces) anchovy fillets, drained (optional)
1/4 cup kalamata (or black) olives
Dijon Vinaigrette (recipe below)
Dijon Vinaigrette
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Coarse salt and fresh ground pepper
1/4 cup olive oil

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  • 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.
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Now, make the dressing. Add cilantro, and garlic cloves to a food processor and pulse until finely chopped. Now, add salt, mustard, lemon juice, and avocado. Continue to …
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BEST SEARED SALMON NIçOISE RECIPES | FOOD NETWORK CANADA
Mar 10, 2020 - A recipe for making the best Seared Salmon Niçoise. Mar 10, 2020 - A recipe for making the best Seared Salmon Niçoise. Mar 10, 2020 - A recipe for making the best Seared …
From pinterest.ca


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