Ingredients Jump to Instructions ↓

  1. Roasted Salmon Nicoise Platter

  2. Serves 12 4 lemons, zested and juiced

  3. 1/4 cup olive oil

  4. 1/4 cup Dijon mustard

  5. 4 garlic cloves, minced

  6. Kosher salt and freshly ground black pepper

  7. 6lbs skin-on fresh salmon fillets

  8. 3lbs small Yukon gold potatoes

  9. 1 1/2 lbs haricots verts, stems removed

  10. 3 lbs ripe tomatoes, cut into wedges (6 small tomatoes)

  11. 12 hard-cooked eggs, peeled and cut in

  12. 1 bunch watercress or arugula

  13. 1/2 lbs large green olives, pitted

  14. 1 can anchovies, optional

  15. 1/4 cup champagne vinegar

  16. 1 teaspoon Dijon mustard

  17. 1 teaspoon kosher salt

  18. 1/2 teaspoon freshly ground black pepper

  19. 1/2 cup good olive oil

  20. Preheat the oven to 500 degrees F.

  21. For the marinade, whisk together the lemon juice, lemon zest, olive

  22. 1 1/2 tablespoons salt and 1/2 tablespoon

  23. pepper in a small bowl and set aside.

  24. Place the salmon on a sheet pan that has been covered in aluminum

  25. foil, and drizzle the marinade over the salmon. Allow the salmon

  26. to sit for 15 minutes.

  27. Meanwhile, place the potatoes and 2 tablespoons salt in a large pot

  28. of water. Bring the water to a boil, then lower the heat and simmer

  29. 10 to 15 minutes, until the potatoes are barely tender when

  30. pierced with a knife. Drain the potatoes in a colander, then place

  31. 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

  32. 15 to 20 minutes, until tender but firm. When the potatoes are

  33. cool enough to handle, slice them in thick slices and set aside.

  34. 12 to 15 minutes, or until

  35. it is almost cooked through. Remove to a plate and allow it to rest

  36. for 15 minutes. Remove the skin and break into large pieces.

  37. Blanch the haricots verts in a large pot of boiling salted water

  38. for 1 1/2 minutes only. Drain immediately and immerse in a bowl of

  39. ice water. Drain again and set aside.

  40. For the vinaigrette, combine the vinegar, mustard, salt, and pepper.

  41. Slowly whisk in the olive oil to make an emulsion. Set aside.

  42. Arrange the salmon, potatoes, haricots verts, tomatoes, eggs,

  43. watercress, olives and anchovies, if used, on a large flat platter.

  44. Drizzle some vinaigrette over the fish and vegetables and serve the

  45. rest in a pitcher on the side.


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