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Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Poached Salmon Niçoise

Sunset MAY 2010

  • Yield: Serves 6 to 8
  • Total:1 Hour

Ingredients

  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 10 black peppercorns
  • 2 cups white wine
  • 2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)
  • 3 garlic cloves, minced
  • 1 tablespoon whole-grain mustard
  • 5 tablespoons Champagne vinegar
  • 2/3 cup extra-virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped basil
  • Sea salt to taste
  • 2 large bunches watercress, root ends trimmed, leaving stems intact
  • 10 small yellow-skinned new potatoes, boiled until tender and cut in half
  • 4 hard-cooked eggs, cut into quarters
  • 1/4 pound haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp
  • 1/2 cup pitted Niçoise olives
  • 3 Roma tomatoes, cut into lengthwise wedges

Preparation

1. To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine. Add salmon and enough water to cover.

2. Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is just opaque.

3. While salmon is cooking, make the dressing: In a small bowl, whisk together garlic, mustard, and vinegar. Gradually whisk in oil until dressing is emulsified. Whisk in herbs and season with sea salt.

4. Using 2 spatulas, remove salmon, place on a cooling rack set on a sheet pan, and chill 10 minutes, loosely covered with foil. Discard poaching liquid.

5. Remove salmon from refrigerator and break into large pieces, discarding skin. On a very large serving platter, top watercress with pieces of fish, potatoes, eggs, green beans, olives, and tomatoes. Drizzle dressing over everything and serve immediately, accompanied by crusty bread.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 547
  • Calories from fat: 51%
  • Protein: 35g
  • Fat: 32g
  • Saturated fat: 4.8g
  • Carbohydrate: 30g
  • Fiber: 4.5g
  • Sodium: 396mg
  • Cholesterol: 178mg
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Poached Salmon Niçoise recipe

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