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Author Notes: I grew up going on vacation to South of France where a nicoise has always been a statement. I tried it with salmon this time to mix it up a little and I was so happy to find out that the flavors go perfectly will together. —Virginie Degryse
- 1 pound salmon filet
- 1 tablespoon grapeseed oil
- 1 bunch green beans, cooked
- 1/2 cup black olives
- 2 green onions, chopped
- 1 butter lettuce, washed and dried
- 4-5 anchovies
- 1/2 cup olive oil
- 1-2 tablespoons dijon mustard
- 1-2 tablespoons red wine vinegar
- 1/2 cup fresh herbs ( tarragon, chives, flat parsley..) chopped
- 1/2 pound small potatoes, cooked
- Preheat oven at 375 degrees.
- Heat up 1 tbsp of grapeseed oil in a pan and when the pan is really hot put the fish skin side up and let it cook for 3-5 minutes ( let it cook without touching it and it will create a nice brown crust), flip over and put the pan in the oven for 8-10 minutes depending on the thickness of the fish and how you like it cooked. I prefer mine pink inside so I tend to go for less time.
- Meanwhile place the lettuce in a salad bowl, add the potatoes, olives, greens beans, onions (and the anchovies if you like them).
- Prepare the dressing by mixing mustard and vinegar together and slowly adding the olive oil (I do it in a sealed container and shake it, much easier).
- Add the herbs on top of salad, drizzle some dressing and sprinkle with salt and pepper.
- When the fish is cooked break it down into pieces, discard the skin and place on top of the salad.
- Et Voila, Bon Appetit!
- This recipe was entered in the contest for Your Best Recipe with Salmon