Spring Vegetable and Salmon Nicoise Platter

By • May 8, 2011 • 0 Comments

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Author Notes: Last summer I made a couple of versions of Ina Garten's Roasted Salmon Nicoise Platter when the tomatoes, green beans and lettuce were thriving. We love cold salmon and since we are having a gorgeous weekend I decided to do it again using seasonal vegetables. A little time consuming but fortunately all the parts can be prepared early and then put together just before serving. inpatskitchen

Serves 4 to 6

For the green garlic, lemon, anchovy vinaigrette

  • 1/4 cup white and light green parts of sliced green garlic in 1/2 inch pieces ( or 2cloves garlic)
  • 8 flat anchovy filets
  • 4 tablespoons fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Place all ingredients in a mini food processor and process until smooth. Set aside.

For the platter

  • 1 1/2 pounds boneless, skinless salmon
  • 1 tablespoon of the vinaigrette for roasting the salmon
  • 2 pounds whole fava beans, shelled, blanched briefly( about 2 minutes) and then shelled again*
  • 1/2 pound sugar snap peas, blanched for 1 minute*
  • Top 3 inches of one pound green asparagus, blanched for 2 minutes*
  • Top 3 inches of one pound white asparagus, blanched for 2 minutes*
  • 12 baby redskins, boiled until fork tender
  • 12 to 15 kalamata olives
  • 8 to 12 grape tomatoes
  • baby romaine lettuce for lining the platter
  • 2 or 3 hard boiled eggs, chopped ( optional but oh so good! )
  • * Note: Use your favorite seasonal vegetables for this.
  1. Brush a little olive oil on the bottom of a medium roasting pan. Lay the salmon on and drizzle and spread 1 tablespoon of the vinaigrette over. Roast the salmon for 10 to 15 minutes in a pre-heated 450F oven. Cool and chill.
  2. After blanching the favas, asparagus and sugar snaps, cool and chill. Chill the potatoes after boiling also.
  3. When ready to serve, line a large platter with baby romaine and arrange the ingredients decoratively over. Drizzle with some of the vinaigrette or pass separately.
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