Best Cold Poached Salmon Nicoise Salad With Crispy Potatoes Recipes

SALMON NICOISE SALAD

Salmon Nicoise Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound small red-skinned potatoes (about 10)
8 ounces green beans, trimmed
1/4 cup plain nonfat Greek yogurt
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 romaine lettuce heart, chopped
1/2 small red onion, thinly sliced
1 15-ounce can skinless, boneless wild Alaskan pink salmon
1/4 cup pitted kalamata olives, halved
1 cup quartered cherry tomatoes
1 15-ounce can no-salt-added white beans, drained and rinsed

Steps:

Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool, then thinly slice.
Meanwhile, put the green beans in a microwave-safe bowl and add a splash of water. Cover with plastic wrap and microwave until tender, 6 to 8 minutes. Drain and pat dry; set aside.
Make the dressing: Whisk the yogurt, vinegar and olive oil in a medium bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the romaine with 1 tablespoon of the dressing in a large bowl.
Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with the remaining dressing. Season with salt and pepper.

Nutrition Facts : Calories 446 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 46 milligrams, Sodium 342 milligrams, Carbohydrate 41 grams, Fiber 9 grams, Protein 31 grams

SMOKED SALMON NIçOISE SALAD

Smoked Salmon Niçoise Salad image

Provided by Molly Yeh

Categories main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 pound rainbow fingerling potatoes, quartered
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces haricot verts, trimmed
4 large eggs
1/2 cup white wine vinegar
1/4 cup Dijon mustard
2 teaspoons thyme leaves, chopped
1/2 small red onion, finely chopped
1 head Boston, Bibb or butter lettuce, leaves separated
One 4- to 6-ounce smoked salmon fillet, broken into large chunks
16 cherry tomatoes, halved
1 cup nicoise or kalamata olives

Steps:

Preheat the oven to 425 degrees F.
Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.