Salmon Niçoise Salad with Kalamata Vinaigrette
by Dawn Yanagihara-Mitchell
This delicious riff on a Niçoise salad—minus the hard-cooked eggs and with salmon instead of tuna—comes together in about 30 minutes when you have leftover Cedar-Planked Salmon.
Serves 4
To learn more, read the article:
Cook Once/Eat Twice: Cedar-Planked Salmon
For the vinaigrette
6 Tbs. extra-virgin olive oil
1/3 cup Kalamata olives, pitted and minced (about 1/4 cup)
3 Tbs. white balsamic vinegar
1 medium clove garlic, finely grated
1/2 tsp. finely grated lemon zest
1/2 tsp. crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper
For the salad
3/4 lb. baby red potatoes (each about 1-1/2 inches in diameter), cut into quarters
Kosher salt and freshly ground black pepper
1/2 lb. green beans, trimmed and cut into 1-1/2-inch lengths
1/2 lb. cherry or grape tomatoes (preferably mixed colors), halved
1/2 small red onion, thinly sliced
1/2 medium fennel bulb, cored and thinly sliced
2 cups baby arugula
Freshly ground black pepper
3/4 lb. Cedar-Planked Salmon (or other cooked salmon fillets), skin removed, cut into 4 pieces, at room temperature
Make the vinaigrette
In a small bowl, combine the oil, olives, vinegar, garlic, lemon zest, and red pepper flakes (if using). Whisk to combine and season to taste with salt and pepper. Set aside.
Make the salad
Put the potatoes in a 4-quart saucepan, cover with 2 quarts water, add 1 Tbs. salt, and bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are just tender when poked with a skewer, about 5 minutes. Using a slotted spoon, transfer the potatoes to a large bowl (save the cooking liquid).
Whisk the vinaigrette to recombine, drizzle 2 Tbs. of it over the potatoes, sprinkle with salt and pepper, and toss well. Set aside and let cool to room temperature.
Bring the water in the saucepan back to a boil over high heat. Meanwhile, fill a large bowl with ice water. Drop the green beans into the boiling water and cook until bright green and no longer raw but still very crisp, 1 to 2 minutes. Drain the beans in a colander and plunge them into the ice water to stop the cooking. Drain again and spread the beans on a clean dishtowel to dry.
When the potatoes have cooled, add the green beans, tomatoes, onion, fennel, and all but 3 Tbs. of the vinaigrette and toss well. Season to taste with salt and pepper. Add the arugula and toss gently. Transfer to a platter and top with the salmon. Drizzle with the remaining vinaigrette and serve.
Serving Suggestions
Serve the salad with some toasty
grilled flatbreads on the side.
nutrition information (per serving):
Calories
(kcal):
480;
Fat
(g):
32;
Fat Calories
(kcal):
280;
Saturated Fat
(g):
4.5;
Protein
(g):
23;
Monounsaturated Fat
(g):
20;
Carbohydrates
(g):
29;
Polyunsaturated Fat
(g):
5;
Sodium
(mg):
780;
Cholesterol
(mg):
55;
Fiber
(g):
5;
photo: Scott Phillips
From Fine Cooking 111
, pp. 58
May 5, 2011
