Grilled Salmon Niçoise Food

NIçOISE SALAD PLATTER

Steps:

• To grill: Preheat grill to high (about 400-500°F). Place the salmon skin-side down on a double layer of aluminum foil. Rub the flesh with the olive oil and sprinkle with the salt. Grill salmon until done to your liking, about 8-10 minutes for just barely opaque in the center, depending on thickness.
• To slow-roast: Preheat the oven to 275° F with a rack in the center. Place the salmon skin-side down on a rimmed baking sheet or baking dish. Rub the flesh with the olive oil and sprinkle with the salt. Roast for 15 to 25 minutes, depending on size and type, until flesh is just barely opaque in the center, and still quite soft.
• To cook the eggs, bring a small pot of water to a boil. Gently lower in the eggs (I like to use a spider strainer for gentle handling.) For jammy eggs, boil for seven minutes. For hard-cooked, boil for 12 minutes. When the timer dings, immediately remove eggs from pot and place them into a large bowl filled with ice water until cooled.
• To cook the potatoes, halve or quarter into bite sized pieces unless they're very small. Place into a medium pot and cover with cold, well-salted water. Bring to a boil, then lower heat and simmer briskly until tender, about 10 minutes. Drain.
• To cook the green beans, fill a shallow, lidded pan with a quarter inch of water and bring to a boil. Meanwhile, trim any coarse ends from the beans. Add trimmed beans to pan, cover, and steam until crisp-tender, about five minutes depending on thickness. Plunge cooked beans into the bowl of ice water.
• Place the shallot into a small mixing bowl.
• Pour in the vinegar and let it sit for five minutes.
• Whisk in the dijon, salt, and pepper.
• Add the olive oil in a steady stream, whisking to emulsify.
• Place the cooked salmon in the center a large oval-shaped platter with a little bit of a lip around the edge. The key to creating a look of abundance is to choose a platter that's just barely big enough to hold your ingredients. (That's why I prefer a platter with a lip, to help contain any overflow.)
• Layer on the green beans and salad greens. I like to create two to three sections of each ingredient, vaguely but not perfectly balanced across the platter from each other.
• Layer on the tomatoes. Here I've used cherry tomatoes and kept them on the vine. It looks pretty and couldn't be easier, but you can do whatever you like.
• Create a couple of slightly unruly piles of potatoes.
• Add the olives. I've placed them all in one section rather than balancing them across the platter. Small bits of asymmetry help to keep things from feeling too planned and orderly.
• Add the eggs and a few lemon wedges, squeezing some lemon directly onto the salmon.
• Keep layering and filling in gaps until you're happy with the result.
• Sprinkle the whole thing with flaky sea salt and some freshly ground black pepper.
• Place the dressing alongside the platter. You're ready to serve!

SALMON NICOISE SALAD

Steps:

• Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool, then thinly slice.
• Meanwhile, put the green beans in a microwave-safe bowl and add a splash of water. Cover with plastic wrap and microwave until tender, 6 to 8 minutes. Drain and pat dry; set aside.
• Make the dressing: Whisk the yogurt, vinegar and olive oil in a medium bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the romaine with 1 tablespoon of the dressing in a large bowl.
• Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with the remaining dressing. Season with salt and pepper.

ROASTED SALMON NICOISE PLATTER

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.

SHEET-PAN ROASTED SALMON NIçOISE SALAD

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.

SALMON NIçOISE SALAD WITH BLACK OLIVE VINAIGRETTE

Steps:

• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Whisk together dressing ingredients in a bowl.
• Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
• While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
• Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
• Halve potatoes while still warm and toss with 2 tablespoons dressing.
• Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.