salmon nicoise salad
This salad is the perfect transition from summer to fall. Hearty but still light and with all the best produce still available.
Ingredients
1 shallot or 3 scallions, minced
2 garlic cloves, minced
1 cup pitted kalamata olives
1 orange, zest
1 tbsp red wine vinegar
¼ tsp chili flakes
¼ cup olive oil
2 eggs, hard boiled and peeled
1 1/2 lbs green beans, trimmed, blanched, and cooled
3 lbs baby potatoes, boiled in salted water until tender
1 lb cherry tomatoes, halved
5 sprigs parsley, roughly chopped (optional)
2 sprigs basil, torn into small pieces (optional)
4 6oz skin-on filets of salmon
Method
- In a food processor, pulse the shallot, garlic, and a pinch of salt until finely chopped
- Add the olives and pulse until roughly chopped Add the orange zest, vinegar, chili flakes, olive oil, and pulse to combine
- Taste the olive relish and add salt if desired Slice the eggs into rounds or chop to into medium-sized pieces In a large bowl combine the cooked green beans, potatoes, cherry halves, egg, and herbs.
- Dress with a big glug of olive oil, pinch of salt, and a couple grinds of black pepper
- Blot the salmon dry and season liberally with salt In a large frying pan, heat a quarter cup or so of neutral oil over high heat until almost smoking Place the fish, skin-side down, in the hot oil (be careful, it will spit and splatter)
- With a spatula, press the fish into the pan ensuring good contact between the fish skin and the pan
- Reduce the heat to medium and sear the fish until the skin is golden brown and it releases from the pan easily (4-5 minutes)
- When the skin is fully seared, turn off the heat and gently flip the filets and lightly sear the flesh side until the salmon is cooked to medium (1-2 minutes)
- Divide the green bean salad between four plates
- Nestle the salmon next to the salad, skin-side up Spoon the olive relish over the salmon and salad and serve
