Salmon Nicoise With Caper Vinaigrette Recipes

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SALMON NICOISE WITH CAPER DRESSING



Salmon Nicoise with Caper Dressing image

Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 10

1/2 teaspoon grated lemon zest and 2 tablespoons juice, plus lemon wedges, for serving
1/2 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
Coarse salt and freshly ground pepper
1 pound baby yellow potatoes
12 ounces green beans, trimmed
4 ears corn, cut into 1-inch coins
4 skin-on salmon fillets (5 ounces each), room temperature
3 mini cucumbers, or 1 English cucumber, sliced on the bias
Olives, such as Nicoise

Steps:

  • Whisk together zest and juice, 7 tablespoons oil, and capers; season with salt and pepper.
  • In a large pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil and cook until easily pierced with the tip of a knife, 7 to 9 minutes. Transfer to a plate with a slotted spoon. Add beans to pot; boil until crisp-tender, 3 to 4 minutes. Add corn and boil 1 minute more; drain.
  • Season fish with salt and pepper. Heat a large skillet over medium-high; swirl in remaining 1 tablespoon oil. Add fish, skinside down; cook, flipping once, until skin is crisp and fish is just cooked through, 5 to 6 minutes. Serve, with potatoes, beans, corn, cucumbers, olives, dressing, lemon wedges, salt, and pepper.

SALMON NICOISE CAESAR



Salmon Nicoise Caesar image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

12 ounces baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
6 ounces haricots verts beans
One 1-pound salmon fillet, skinned
1 tablespoon olive oil
1 lemon, zested and juiced
3/4 cup good-quality bottled Caesar dressing
1 tablespoon chopped capers
1 tablespoon minced fresh parsley plus parsley leaves, for garnish
1 teaspoon finely chopped fresh chives
4 hearts romaine lettuce, halved and cored
4 hard-boiled eggs, cooled, peeled and halved
2 cups cherry tomatoes, halved lengthways
1/4 cup pitted olives
1/2 cup grated Parmesan

Steps:

  • Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool.
  • Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside.
  • Preheat the oven to 425 degrees F and line a baking sheet with foil.
  • Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes.
  • Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork.
  • Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside.
  • Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces.
  • Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves.

ROASTED SALMON NICOISE PLATTER



Roasted Salmon Nicoise Platter image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 18

4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Preheat the oven to 500 degrees F.
  • For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
  • Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
  • Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
  • Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
  • Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
  • For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  • Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

SOUS-VIDE SALMON WITH CAPER-PARSLEY VINAIGRETTE



Sous-Vide Salmon With Caper-Parsley Vinaigrette image

Cooking salmon using a sous-vide machine produces the most buttery, flavorful fish imaginable. In this recipe, the fish is slathered with herbs before cooking, then topped with a caper-studded vinaigrette. You have two choices for preparing the salmon: One is to slightly undercook the fish, then sear it on a grill or under the broiler to crisp up the skin. The second is to cook it in the sous-vide machine until it's perfectly done, and serve it while soft and satiny all the way through.

Provided by Melissa Clark

Categories     dinner, lunch, seafood, main course

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1 (3 1/2-pound) boneless, skin-on side of salmon, cut into 4 pieces crosswise
1/2 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
Fine sea salt, as needed
1/4 cup fresh dill fronds
1/4 cup packed fresh parsley sprigs
2 scallions, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for brushing (optional)
1/4 cup thinly sliced red onion or shallot
1/4 cup fresh lemon juice, plus more to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped drained capers
2 small garlic cloves, finely grated or mashed to a paste
2 scallions, white and green parts only, thinly sliced
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3/4 cup extra-virgin olive oil

Steps:

  • Place salmon pieces skin-side down on a rimmed baking sheet. Sprinkle flesh side with sugar and pepper, then season generously with salt to taste. Let sit while you prepare herb paste.
  • In a mini food processor or blender, combine dill, parsley, scallions and oil. Blend into a paste, then smear onto flesh side of salmon. Sandwich all four salmon pieces so flesh sides are touching, then place in a sous-vide bag. Transfer to the refrigerator to chill, at least 30 minutes and up to overnight.
  • Heat water with sous-vide machine to 113 degrees if grilling or broiling to sear the skin before serving, or 122 degrees if serving as is. Submerge salmon in its sous-vide bag in water, weighing it down if necessary to submerge, and cook for 2 hours, or until pink in the middle and barely flaking.
  • Make the vinaigrette: In a medium bowl, whisk together onion, lemon juice, parsley, capers, garlic, scallions, salt and pepper until combined. Whisk in oil in a slow, steady stream. Taste and add more salt, pepper and lemon juice to your liking.
  • If you'd like to sear the salmon skin for serving, heat grill or broiler and position rack 4 inches from heating element.
  • Brush salmon skin with oil. For grilling, lay pieces skin-side down in a grill basket, and grill until skin is lightly charred and crispy, 2 to 3 minutes. For broiling, transfer salmon pieces to a rimmed baking sheet and broil skin-side up until skin is lightly charred and crispy, 3 to 4 minutes.
  • Transfer to a serving platter and serve with vinaigrette on the side.

SALMON NIçOISE



Salmon Niçoise image

Provided by Claire Saffitz

Categories     Bean     Kid-Friendly     Dinner     Salmon     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 6 Servings

Number Of Ingredients 15

8 ounces small purple potatoes
Kosher salt
4 ounces haricots verts, trimmed
6 large eggs, room temperature
2 tablespoons plus 1/4 cup olive oil
1/4 cup drained capers, patted dry
1 pound skin-on salmon fillet
Freshly ground black pepper
4 anchovy fillets packed in oil
1 tablespoon whole grain Dijon mustard
1/2 teaspoon sugar
1 lemon
1/2 medium shallot, finely chopped
4 cups frisée or mâche
1/4 cup niçoise olives, pitted

Steps:

  • 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. Let oil cool; set aside.
  • Preheat oven to 425°. Rub salmon all over with reserved caper oil and 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.
  • Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining 1/4 cup oil. Season vinaigrette with salt and pepper.
  • 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.

SALMON NIçOISE SALAD WITH BLACK OLIVE VINAIGRETTE



Salmon Niçoise Salad with Black Olive Vinaigrette image

Provided by Maggie Ruggiero

Categories     Salad     Egg     Olive     Potato     Quick & Easy     Backyard BBQ     Dinner     Lunch     Salmon     Green Bean     Grill     Grill/Barbecue     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

For dressing:
10 pitted Kalamata olives, finely chopped
1 tablespoon finely chopped shallot
1 teaspoon finely chopped garlic
1 teaspoon anchovy paste
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped basil
For salad:
3/4 pound small Yukon Gold or boiling potatoes
1 (1 1/4-pound) piece salmon fillet (preferably center-cut; about 1 inch thick) with skin
3/4 pound green beans, trimmed
1 cup cherry tomatoes, halved
2 ounces baby arugula (4 cups)
2 hard-boiled eggs, cut into quarters
Handful of small basil leaves
4 lemon wedges

Steps:

  • Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
  • Whisk together dressing ingredients in a bowl.
  • Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
  • While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
  • Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
  • Halve potatoes while still warm and toss with 2 tablespoons dressing.
  • Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.

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