Sunday, August 1, 2010

Roasted Salmon Nicoise Platter (sort of)

While on vacation at our cottage a few weeks ago, I saw Ina Garten whip up this tasty salmon platter on her show. It looked simple enough and oh so delicious. I didn't quite have all the fixings on hand so I made do with what I had. I didn't have the haricots verts, tomatoes, watercress or olives. Lol, so why even bother calling this salmon nicoise? Because I can and it was delicious. I also cut the recipes in half. I added some radishes to the plate and used spinach in place of the watercress. I guess I could have thrown some capers on the plate to add the saltiness that was missing from the olives/anchovies, but obviously I didn't. The salmon marinade was excellent as was the dressing. Maybe one day I'll try making this again the correct way. But for now, below is what I did.

2 lemons, zested and juiced
1/8 cup olive oil
1/8 cup Dijon mustard
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
3 lbs. skin-on fresh salmon fillets
1.5 lbs. small Yukon gold potatoes
3-4 hard-cooked eggs, peeled and cut in half
1 bunch spinach
6-7 radishes

1/8 cup champagne vinegar (I used rice wine vinegar)
1/2 tsp. Dijon mustard
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup good olive oil

Preheat oven to 500 degrees F.

For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 2 teaspoons salt and 3/4 teaspoon of 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 of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10-15 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 15-20 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 12-15 minutes, or until it is almost cooked through. Remove to a plate and allow to rest for 15 minutes. Remove the skin and break into large pieces.

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, radishes, spinach and eggs on a large platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

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