- Roasted Salmon Nicoise Platter
Serves 12 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
6lbs skin-on fresh salmon fillets
3lbs small Yukon gold potatoes
1 1/2 lbs haricots verts, stems removed
3 lbs ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in
1 bunch watercress or arugula
1/2 lbs 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
Preheat the oven to 500 degrees F.
For the marinade, whisk together the lemon juice, lemon zest, olive
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
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
15 to 20 minutes, until tender but firm. When the potatoes are
cool enough to handle, slice them in thick slices and set aside.
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.
