Inspired by Ina Garten, I just love making versions of salmon nicoise salad. This is the Spring version....a little time consuming but all the parts can be prepped early and then put together when ready to serve. —inpatskitchen
4 to 6
For the green garlic, lemon, anchovy vinaigrette
white and light green parts of sliced green garlic in 1/2 inch pieces ( or 2cloves garlic)
flat anchovy filets
fresh lemon juice
extra virgin olive oil
For the platter
1 1/2 pounds
boneless, skinless salmon
of the vinaigrette for roasting the salmon
whole fava beans, shelled, blanched briefly( about 2 minutes) and then shelled again*
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, peeled and blanched for 2 minutes*
baby redskins, boiled until fork tender
12 to 15
kalamata or nicoise olives
8 to 12
baby romaine lettuce for lining the platter
Note: Use your favorite seasonal vegetables for this.
Place all ingredients in a mini food processor and process until smooth. Set aside.
For the platter
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!