Ingredients: |
Ingredients: 4 lemons, zested and juiced
¼ c. olive oil
¼ c. dijon mustard
4 garlic cloves, minced
Kosher salt and pepper
6 lb. skin-on fresh salmon fillets
3 lb. small Yukon gold potatoes
1½ lb. haricots verts, stems removed
3 lb. ripe tomatoes, cut into wedges
12 hard-cooked eggs, cut in half
1 bunch watercress or arugula
½ lb. large green olives, pitted
1 can anchovies, optional
Vinaigrette:
¼ c. champagne vinegar
1 tsp. dijon mustard
1 tsp. kosher salt
½ tsp. pepper
½ c. olive oil
|
Directions: |
Directions:Preheat oven to 500º. Whisk together lemon juice, lemon zest, olive oil, mustard, garlic, 1½ tablespoon salt and ½ tablespoon pepper in a small bowl. Place the salmon on a sheet pan that has been covered in aluminum foil and drizzle the sauce over the salmon. Allow the salmon to sit for 15 minutes.
Place the potatoes and two tablespoons of 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 towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. Slice 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 1½ minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
Combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies on a large platter. Drizzle vinaigrette over the fish and vegetables and serve. |
This recipe for Salmon Nicoise Salad is from