Description
Melt-in-your-mouth tender, herb-covered, slow-roasted salmon replaces tuna in this delicious version of the classic Salade Niçoise. This recipe is easy to prep ahead of time, so it’s great for entertaining.
Ingredients
Units
Scale
For the Salad:
- 1 pound small beets, scrubbed (preferably a mix of colors. I love the orange ones!)
- 1 pound small yellow potatoes (about 12), scrubbed
- 6 tablespoons olive oil
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup shallots, very finely chopped (about 2 medium)
- 2 tablespoons finely chopped fresh dill
- 2 teaspoons finely chopped fresh tarragon
- 1 lemon: the juice and the zest
- 2 pounds center-cut wild salmon fillet (1 piece), skin on and pin bones removed
- 3 large, hard-boiled eggs
- 1 large bunch of baby dandelion greens or arugula, washed and spun dry
- 1/2 teaspoon fleur de sel
- Coarse kosher salt and freshly ground pepper
For the Dressing:
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 cup extra-virgin olive oil
- Salt and pepper
Instructions
- PREP: Preheat oven to 400 degrees F with one rack in the center and one rack in the bottom third.
- ROAST THE BEETS: Cut the stems off the beets, leaving only 1/2 an inch of the stems attached. Clean the beets well and place them into a small roasting pan and toss with 2 tablespoon oil and 1 teaspoon salt. Add a splash of water, cover pan with aluminum foil, and cook until beets are tender when pierced, about 40 minutes. When beets are done, remove foil and let cool. When ready to handle, slip off the skins (with your fingers) and cut beets into 1/2-inch wedges. Set aside.
- ROAST POTATOES: While beets are cooking, add potatoes to another small roasting pan and toss with 1 tablespoon oil, thyme, and 1 teaspoon salt. Cover with aluminum foil and cook in the oven until tender when pierced, about 30 minutes. Remove from the oven and let cool. Then cut into half and set aside.
- PREP SALMON: Reduce oven temperature to 250 degrees F and place a roasting pan filled with water on the bottom rack (his will increase the humidy in the oven during baking). Line a rimmed baking sheet with parchment paper and lightly oil parchment; set aside. Combine parsley, shallots, dill, tarragon, and 1 teaspoon lemon zest together in a small bowl. Mix in 2 tablespoons of olive oil. Place the salmon, skin side down, and season it with 2 teaspoons salt and some freshly ground pepper. Slather the fish with about 1/3 of the herb mixture and then turn the fish over and spread the remainder of the mixture over the skin-side of the salmon and season with the fleur de sel and some more fresh pepper.
- BAKE SALMON: Move the salmon to a wire rack set on a baking sheet (or in a roasting pan). Bake the salmon about 25 minutes, until medium-rare to medium. The center will be slightly translucent. (To check if the salmon is done, peek between the flakes. If it doesn’t separate into flakes, it’s not ready yet). When done, remove and allow to cool.
- MAKE THE DRESSING: Whisk together the mustard, vinegar, lemon juice, and salt and pepper. Slowly whisk in olive oil. If needed, add 1 teaspoon water to thin. Adjust seasoning, to taste
- ASSEMBLE & SERVE: Toss the potatoes halves with 2 tablespoons mustard vinaigrette and 1/2 teaspoon salt. Place beet wedges in a small bowl. Season with 1/8 teaspoon salt, a pinch of pepper, 1 tablespoon olive oil, and a squeeze of lemon juice. Toss to combine. Cut eggs in half lengthwise, and season with salt and pepper. In a medium bowl, toss dandelion greens with 1/4 cup of the vinaigrette, and arrange greens on a platter. Top with potatoes and beets. Using your hands, pull the salmon into 2-inch chunks, and place the pieces throughout the salad. Top with another 1/4 cup of the vinaigrette, and then add the eggs. Season the salad with lemon juice, to taste.