SALMON NIçOISE SALAD WITH LEMON-CAPER DRESSING
This French salad gets a facelift when rich steamed salmon fillets are used in place of traditional seared tuna. One pot of boiling water does all the work to cook the potatoes and green beans then steam the salmon making clean-up virtually non-existent. Tossing the hot potatoes with a little of the dressing allows them to soak in the delicious tangy flavor of the fantastic homemade lemon-caper dressing as they cool. Plunging the green beans in the ice water preserves their color and crispy texture while speeding up the cooling process. In under 50 minutes this gorgeous and filling salad is ready for a delightful lunch or dinner al fresco.
Categories Lunch,Dinner
Time 47m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make dressing, put lemon juice, shallot, capers, oil, water and mustard in a blender container; puree and set aside.
- Put about 3-inches salted water in a large pot; bring to a boil over high heat. Add potatoes; reduce heat to medium and simmer until tender, 7-10 minutes. Transfer potatoes to a bowl with a slotted spoon; toss with 1 Tbsp dressing and let cool.
- Fill a large bowl with ice water; set aside.
- Put green beans in same large pot; simmer until crisp-tender, 3-4 minutes. Transfer to ice water with a slotted spoon; cool and then drain.
- Put salmon in a steamer basket; sprinkle with salt. Set steamer over simmering water; cover and steam fish until just opaque in center, 8-10 minutes.
- While salmon cooks, divide lettuce, potatoes, string beans, tomatoes, eggs and olives among 4 plates; top each with 2 oz salmon and drizzle each with about 2 1/2 Tbsp dressing.
- Serving size: 1 salad.
Nutrition Facts : Calories 162 kcal
SALMON NICOISE WITH CAPER DRESSING
Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Whisk together zest and juice, 7 tablespoons oil, and capers; season with salt and pepper.
- In a large pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil and cook until easily pierced with the tip of a knife, 7 to 9 minutes. Transfer to a plate with a slotted spoon. Add beans to pot; boil until crisp-tender, 3 to 4 minutes. Add corn and boil 1 minute more; drain.
- Season fish with salt and pepper. Heat a large skillet over medium-high; swirl in remaining 1 tablespoon oil. Add fish, skinside down; cook, flipping once, until skin is crisp and fish is just cooked through, 5 to 6 minutes. Serve, with potatoes, beans, corn, cucumbers, olives, dressing, lemon wedges, salt, and pepper.
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
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
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
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.
SALMON NICOISE CAESAR
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
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.
FLAKED SALMON SALAD WITH DIJON, LEMON, AND CAPERS
Great use for leftover poached or baked flaked salmon. Can be served on salad greens, in a sandwich, on a toasted English muffin, or even as a spread for crackers. The dressing itself makes a very flavorful tartar sauce.
Provided by ChristineM
Time 5m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 4 g, Cholesterol 57.6 mg, Fat 16.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 3 g, Sodium 243.1 mg, Sugar 2.7 g
MEDITERRANEAN SALAD WITH LEMON CAPER VINAIGRETTE
Feta and kalamata olives unite with an excellent dressing for a refreshing and simple salad. Can add some chicken or shrimp for a one dish meal
Provided by Vicki in CT
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance.
- Divide salad greens into four dishes. Top with tomatoes, olives, feta, and onion.
- Shake dressing and pour over salad. (You may not need all the dressing).
Nutrition Facts : Calories 334.7, Fat 33.1, SaturatedFat 6.8, Cholesterol 16.7, Sodium 472.9, Carbohydrate 8, Fiber 1.7, Sugar 2.2, Protein 3.7
PRESERVED LEMON, SALMON AND CAPER SALAD
I particularly like this recipe because it is easy and can be put together after work and looks like you worked all day on it.
Provided by Alison Carter
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat half the olive oil in a large heavy based non stick frying pan over medium high heat.
- Add capers and cook stirring for 6-8 mins or until slightly crisp.
- Add garlic and cook, stirring for one minute or until aromatic.
- Transfer to a plate and set aside.
- Use a small sharp knife to cut the flesh away from the lemon rind.
- Discard flesh and remove white pith from rind.
- Rinse rind under cold running water and chop.
- Cook pasta in a large saucepan of salted boiling water, adding sugar snap peas in the last 2-3 minutes, for 10-12 mins or until pasta is al dente and sugar snap peas are bright green and tender crisp.
- Meanwhile brush both sides of salmon with a little of the remaining olive oil and season with salt and pepper.
- Heat frying pan over medium high heat.
- Add salmon and cook for 3-4 mins each side for medium rare or until cooked to your liking.
- Transfer to plate and set aside for 5 mins to cool slightly.
- Use a fork to flake salmon into large pieces.
- Drain paster and return to pan.
- Add caper mixture, preserved lemon, dill and extra virgin olive oil.
- Toss well to combine.
- Taste and season with pepper.
- Serve.
Nutrition Facts : Calories 908, Fat 38.9, SaturatedFat 7.9, Cholesterol 110, Sodium 792.3, Carbohydrate 81.6, Fiber 6, Sugar 3.8, Protein 55.8
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- Preheat oven to 400°F. Bring a large pot of generously salted water to a boil over high. Add potatoes; cook, until almost tender, about 10 minutes.
- Using a slotted spoon, carefully lower eggs into boiling water; cook until whites are set and yolks are jammy, 7 1/2 minutes. Transfer eggs to bowl of ice water.
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- To make dressing, put lemon juice, shallot, capers, oil, water and mustard in a blender container; puree and set aside.
- Put about 3-inches salted water in a large pot; bring to a boil over high heat. Add potatoes; reduce heat to medium and simmer until tender, 7-10 minutes. Transfer potatoes to a bowl with a slotted spoon; toss with 1 Tbsp dressing and let cool.
- Put green beans in same large pot; simmer until crisp-tender, 3-4 minutes. Transfer to ice water with a slotted spoon; cool and then drain.
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