Eat the rainbow
From the origin of Nice, France this dish is one for the books. If you love a chunky salad which is a meal in itself this is the salad for you.
This salad would be perfect as its own dish, or as a sharing dish at a dinner party or family event.
I have seen this salad served in many ways with different alterations, proteins and methods of cooking but I have found that this recipe in particular is fresh, chunky and super tasty. - I find Salmon is a rich, oily fish so I like having neutral, fresh vegetables.
Preparing it this way you get to really taste and enjoy the fish itself. I also don't feel a dressing other than Olive oil is needed. Its just too good on its own!
I have seen traditional recipes with Anchovies.. I don't mind anchovies but in this case I'd rather ditch the bony oily anchovy and bump up the Salmon. - I bloody love Salmon so this will always be my go to if I'm feeling like a salad. . . on the rare occasion.
If you aren't a fan of Salmon, any pan fried fish really would match this dish.
Salmon Nicoise Salad
- 1 portion fresh salmon
- 3 potatoes - boiled
- handful fresh green beans - blanched
- handful fresh asparagus - blanched
- 1/2 red onion - thinly sliced
- 2 whole tomatoes or handful cherry tomatoes
- 2 eggs
- 24-ish black marinated olives (Pak n save stock "Crespo, " which are a yellow packet of DELISH marinated olives for like $2 - $3 max, so I just use the whole packet)
- 1 Tbsp capers
- olive oil
- pep & salt
To make assembly of this salad easier it's best to prepare all of the elements of the salad separately and then assemble and make it look preetttty. So prepare and set aside until plate up.
Bring a pot of water to the boil with a pinch of salt.
Cut potatoes into quarters, if small potatoes just cut in half.
Boil in salted water until tender and cooked through.
To blanch the asparagus and beans - Use the left over pot of boiling water the potatoes were cooked in. Drop into water for 1-2 mins then drain under cold water to stop from over cooking.
Thinly slice the red onion.
Cut tomatoes into wedges or cut cherry toms in half.
To save dishes use the same pot throughout, bring fresh water to the boil.
Carefully drop the eggs in to boil for 5 mins. Use a timer for this process as they can easily over cook. I personally don't like a runny egg so I took mine to 6 mins.
Once boiled, drain and run under cold water to stop from continually cooking.
Peel eggs and cut in half.
The Salmon. - A lot of people don't like the skin.. (Have no idea why, It's like crackle on pork or chicken skin on kfc chicken. it's the best part but no judgement.. ) I find it's still best to cook with skin on and then disregard after. Reason being, it holds the salmon together and cooks perfectly with the little line of fat between fish and skin.
In a hot pan with a little oil, place the fish skin side down - Cook - When you start seeing the side of the fish become a lighter shade of pink then flip and finish off on the other side.
Remove and leave aside to cool.
Assemble graciously on a flat platter. Get creative! Make it as colourful and beautiful like this salad is meant to be. Do it justice!
Break off pieces of Salmon and place around the dish.
Finish with a generous drizzle of olive oil.
Enjoy every little mouthful!