Spring Vegetable and Salmon Nicoise Platter

By inpatskitchen • May 8, 2011 • 0 Comments

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Spring Vegetable and Salmon Nicoise Platter — 1 of 3 Photo by inpatskitchen

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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 cups extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Place all ingredients in a mini food processor and process until smooth. Set aside.

For the platter

1 1/2 pound 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 0r 3 hard boiled eggs, chopped ( optional but oh so good! )

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.
After blanching the favas, asparagus and sugar snaps, cool and chill. Chill the potatoes after boiling also.
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.