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
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Ingredients
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1 pound
salmon filet
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1 tablespoon
grapeseed oil
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1 bunch
green beans, cooked
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1/2 cup
black olives
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2
green onions, chopped
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1
butter lettuce, washed and dried
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4-5
anchovies
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1/2 cup
olive oil
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1-2 tablespoons
dijon mustard
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1-2 tablespoons
red wine vinegar
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1/2 cup
fresh herbs ( tarragon, chives, flat parsley..) chopped
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1/2 pound
small potatoes, cooked
Directions
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Preheat oven at 375 degrees.
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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.
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Meanwhile place the lettuce in a salad bowl, add the potatoes, olives, greens beans, onions (and the anchovies if you like them).
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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).
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Add the herbs on top of salad, drizzle some dressing and sprinkle with salt and pepper.
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When the fish is cooked break it down into pieces, discard the skin and place on top of the salad.
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Et Voila, Bon Appetit!
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