Roasted Salmon Nicoise Platter Food

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.

BREAKFAST SMOKED SALMON PLATTER

Steps:

• Artfully arrange the smoked salmon slices along two sides of a square platter. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices over the lemon slices.
• Scatter the capers over the top of the platter, and place a small bunch of dill under the lemon slices at the top. Sprinkle with the pepper.

SHEET-PAN SALMON NIçOISE

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.

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 CAESAR

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.

ROASTED SALMON 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.