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Salmon Nicoise

Salmon Nicoise with Delightful Palate's Balsamic Garlic Honey

Salmon Nicoise Salad with Delightful Palate’s Balsamic Garlic Honey

Serves 6

8 ounces small purple potatoes

Kosher salt

4 ounces haricots verts, trimmed

6 large eggs, room temperature

2 tablespoons plus 1/4 cup drained capers, patted dry

1 pound skin-on salmon fillet

½ cup Delightful Palate’s Wild Mayhaw Berry Vinaigrette

Salt and Freshly ground black pepper

½ cup Delightful Palate Balsamic Garlic Honey Vinaigrette

4 cups frisée or mâche

1/4 cup niçoise olives, pitted

Lemon wedges

 

Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes. Transfer potatoes to a plate with a slotted spoon. 

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry. 

Return water in pot to a boil and cook eggs 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside. 

Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5

minutes. Transfer capers with a slotted spoon to paper towels to drain. 

Preheat oven to 425°. Rub salmon with Wild Mayhaw Vinaigrette place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10–12 minutes. Let cool. 

Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise. Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing . Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.