I had enough salmon left over from my last batch of Planked Salmon that I sealed some of it off in a FoodSaver bag and froze it for later. Then we hit a deal on fresh green beans, new potatoes, and real tomatoes at the farmer’s market and I knew it was time to make a salmon version of my Tuna Nicoise.
2 anchovies, or 1 teaspoon of anchovy paste, or 1 to 2 teaspoons of Thai fish sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon Dijon mustard
1/2 cup olive oil
1 medium shallot
1 tablespoon capers, drained
1 teaspoon Worcestershire sauce
1 tablespoon herbes de Provence
Make the dressing first by putting the garlic, shallots, and salt in a food processor and pulse until they are minced. Add the anchovies, pepper, lemon juice, mustard, Worcestershire, and herb blend and pulse to combine. With the processor running, add the oil in a steady stream. The mixture will begin to thicken and form an emulsion, kind of like a thin mayonnaise. Cover and refrigerate until ready to use.
1 cooked salmon filet, about a pound
1 head Romain lettuce, chopped
1/2 pound new red potatoes, scrubbed and halved
1/2 pound green beans, trimmed
1/2 pound plum tomatoes, cut into wedges
1/2 cup halved and seeded black brine-cured olives
1/4 cup capers, drained
4 hard-boiled eggs, peeled and halved
1 teaspoon butter
1 tablespoons fresh parsley, chopped
Combine the potato slices, butter, and parsley in a microwave-safe container. Nuke for a couple of minutes until the butter melts. Stir to coat and then cook another 5-10 minutes until tender. Season with salt and pepper and keep warm in the microwave.
Blanch the green beans by bringing 2 quarts of salted water to boil in a medium saucepan. Add the green beans and let boil for at least 3 minutes. Check for doneness. Immediately drain the green beans in a colander and plunge them into ice cold water to bring the temperature down. Drain the beans.
This is a composed (versus tossed) salad, so lay all the goodies out on the table and let folks put together their own plates.
This was a great dish to beat the summer heat. No real cooking involved and everything came together in a flash. The farm-fresh veggies pair well with the tangy vinaigrette. I halved the oil in the dressing, so it was plenty tasty, but not nearly as rich, making it a nice match for the salmon as well.
Serves 4. Go easy on the dressing and this meal is only 480 calories and 7 Weight Watchers points per serving.
ONE YEAR AGO – Cucumber Margarita
TWO YEARS AGO – Meat on a Stick