Saturday, April 24, 2010

Alaskan Salmon Nicoise Salad

the sun is shining today, time for something light and refreshing!

Alaskan Salmon Nicoise Salad (page 63)

9 ounces fresh green beans, trimmed of strings

1 pound small red potatoes

1 small head Bibb or butter lettuce

4 tablespoons capers

1 cup Ni├žoise olives

2 large tomatoes, cut into 8 pieces each

10 to 12 ounces good quality smoked salmon

(Klawock Oceanside red king salmon used here

4 hard-boiled eggs, halved

Lemon Vinaigrette:

3 tablespoons lemon juice

1 tablespoon minced shallot

1 teaspoon prepared Dijon mustard

Pinch of sugar

Pinch sea salt

Freshly ground black pepper to taste

1/2 cup extra virgin olive oil

Steam the green beans until tender, then rinse well under cold water and drain. Boil the potatoes until done, and cool down in cold water. Drain and quarter the potatoes.

Place several lettuce leaves on each plate. Place a mound of potatoes in the center and surround with separate piles of beans, capers, olives, tomatoes, and smoked salmon. Nestle two egg halves on opposite sides of the plate.

To make the vinaigrette, whisk together the lemon juice, shallot, Dijon mustard, and sugar in a medium, high-sided bowl. Slowly drizzle in the olive oil, whisking vigorously to emulsify. Whisk in the salt and pepper to taste.

Drizzle each salad with the Lemon Vinaigrette.

Makes 4-6 serving

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