Salmon Nicoise
Salmon Nicoise
Salmon Nicoise
A classic delight with fresh baked salmon
A classic lunch entree or dinner appetizer, the Nicoise salad is a staple of fine dining. We’re elevating this simple but delicious dish with the addition of Acme Baked Salmon, a flaky, fresh mouthful of mellow, slightly briny flavor that melt in the mouth and create a beautiful texture with crisp arugula and meaty olives. Nicoise olives, a bright, fleshy variety of the salty snack, are a bite of French flavor with an addictive richness and assertive flavor that make them stand out in a gourmet salad.
Salmon Nicoise
A classic delight with fresh baked salmon - Prep Time : 10 min
- Cook Time : 30 min
- Total Time : 40 min
- Makes 1
Ingredients
- For the Vinaigrette:
- 1/2 Shallot
- 1 clove Garlic
- 2 Tbsp. Capers, minced
- 1/4 Cup Red wine vinegar
- 2 Tsp. Sir Kensington’s Dijon Mustard
- 1 1/2 Tbsp. Whole grain mustard
- 1/4 bunch Basil, stems removed and roughly chopped
- 1 Tsp. Kosher salt
- 1/2 Tsp. Freshly ground black pepper
- 1/2 Cup Olive oil
- For the Salad:
- 2 Eggs
- 1 ½ Cups Marble potatoes
- 4 Tbsp. Kosher salt
- 1 Cup Cherry tomatoes, halved
- 1/2 Cup Nicoise Coquillos Olives, pitted
- 1/2 Cup Rick’s Picks Mean Beans, cut in half
- 8 oz. Acme Baked Salmon
- 4 Cups Arugula
- 2 Cups Frisee, rinsed
Directions
- Bring a medium pot of water to boil. Once boiling, place the eggs in the pot and cook for 8 minutes. After cooking, drain the water and remove the eggs from the pot then place into a small bowl. Run cold water over the eggs for at least 3 minutes. Peel the eggs and set aside.
- Fill the same pot with water and place the potatoes in the pot with 4 tablespoons of salt. Bring to a boil and cook for about 15 minutes or until fork tender.
- To make the vinaigrette, remove skin from shallot and garlic, then mince both and place into a small mixing bowl. Add the capers, Dijon and whole grain mustards, basil, kosher salt and black pepper. Whisk in the olive oil to make a quick vinaigrette.
- Cut the cooked potatoes, cherry tomatoes, olives, and pickled green beans in half. Cut the cooked eggs into quarters. Remove the salmon from packaging and flake into medium pieces.
- To assemble the salad, mix the arugula and frisee in a large mixing bowl, then dress with the vinaigrette (you will have some leftover).
- Garnish the salad with the remaining ingredients, and spoon a small amount of vinaigrette over the salmon pieces. Serve immediately.
