Niçoise-Inspired Salmon Salad
 
 
Makes 4 servings
Ingredients
Dressing:
  • 4 anchovy fillets in oil, removed from oil
  • 1 tablespoon whole-grain Dijon mustard
  • ½ teaspoon sugar
  • 1 lemon
  • 1 shallot, finely diced
  • ¼ cup olive oil
  • sea salt and freshly ground black pepper, to taste
Salad:
  • 4 eggs
  • 6 medium tomatoes, cut in half crosswise
  • 3 tablespoons olive oil, divided
  • ½ teaspoon fresh thyme leaves
  • sea salt and freshly ground black pepper, to taste
  • 6 small purple potatoes, cut into ¾" pieces
  • 3 garlic cloves, divided
  • 8 ounces haricots verts
  • 2 skin-on salmon fillets (4-6 ounces each)
  • 4 cups spring mix
Instructions
Make the dressing:
  1. In a large bowl, combine the anchovies, mustard and sugar; mash with the back of a spoon to form a coarse paste.
  2. Remove rind from the lemon. Working over the bowl, supreme the lemon and then squeeze the juice from the membranes.
  3. Add the shallot and olive oil; whisk until well combined. Season with salt and pepper to taste. Set aside or refrigerate for up to 1 week.
Make the salad:
  1. Place eggs in a small sauce pan and fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover and let stand for 12 minutes. Transfer eggs to a small bowl and cover with cold water; let cool and peel. Slice eggs in half lengthwise. Set aside.
  2. Preheat oven to 400 degrees. Line a baking sheet with foil. Place tomatoes on the baking sheet and drizzle with 1½ teaspoons olive oil. Add thyme and season with salt and pepper; toss to coat. Arrange in a single layer, cut side down.
  3. Place the potatoes on a separate baking sheet. Mince one garlic clove and sprinkle over potatoes. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
  4. Bake tomatoes and potatoes at the same time, removing tomatoes from the oven after 20 minutes. Remove potatoes from the oven and stir gently. Bake for an additional 5 minutes or until potatoes are caramelized and fork tender. Remove from the oven and set aside.
  5. Preheat oven to 425 degrees. Place the haricots verts on a baking sheet. Slice the remaining two garlic cloves and sprinkle over haricots verts. Drizzle with 1½ teaspoons olive oil, season with salt and pepper, and toss to coat. Bake for 10 minutes. Remove from the oven and set aside.
  6. Sprinkle both sides of fish with salt and pepper. In a large fry pan, heat remaining 1 tablespoon olive oil over high heat. Add fish, skin side down, and cook for 2 minutes. Reduce heat to medium and cook for 4 minutes. Flip fillets and cook for 2 minutes. Transfer fish to a cutting board. When cool enough to handle, peel off skin and discard. Gently break fillets into small chunks.
  7. Divide and arrange lettuce, eggs, tomatoes, potatoes, haricots verts and salmon among four plates.
  8. To serve, drizzle with dressing and season with additional salt and pepper to taste.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/nicoise-inspired-salmon-salad/