Poached Salmon Niçoise

Name: Poached Salmon Niçoise
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps chopped basil; 2 bay leaves; 10 black peppercorns; 5 Tbsps Champagne vinegar; 2 Tbsps chopped flat-leaf parsley; 3 garlic cloves, minced; 113 grams haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp; 4 hard-cooked eggs, cut into quarters; 1 Tbsp kosher salt; 158 milliliters extra-virgin olive oil; 118 milliliters pitted Niçoise olives; 10 smalls yellow-skinned new potatoes, boiled until tender and cut in half; 3 Roma tomatoes, cut into lengthwise wedges; 907 grams skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick); 6 servings Sea salt to taste; 2 large bunches watercress, root ends trimmed, leaving stems intact; 473 milliliters white wine; 1 Tbsp whole-grain mustard

Poached Salmon Niçoise is a gluten free, dairy free, and pescatarian recipe with 6 servings. One serving contains 847 calories, 43g of protein, and 40g of fat. This recipe covers 47% of your daily requirements of vitamins and minerals. It works well as a pricey main course. Head to the store and pick up basil, watercress, champagne vinegar, and a few other things to make it today. To use up the champagne vinegar you could follow this main course with the Champagne Jello Parfaits – Low Calorie as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine.

Ingredients you will need

Kosher Salt

Peppercorns

Bay Leaves

Wine

Equipment you will use

Roasting Pan

Add salmon and enough water to cover.

Ingredients you will need

Salmon

Water

Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is just opaque.

Ingredients you will need

Salmon

While salmon is cooking, make the dressing: In a small bowl, whisk together garlic, mustard, and vinegar. Gradually whisk in oil until dressing is emulsified.

Ingredients you will need

Mustard

Vinegar

Garlic

Salmon

Cooking Oil

Equipment you will use

Whisk

Bowl

Whisk in herbs and season with sea salt.

Ingredients you will need

Sea Salt

Herbs

Equipment you will use

Whisk

Using 2 spatulas, remove salmon, place on a cooling rack set on a sheet pan, and chill 10 minutes, loosely covered with foil. Discard poaching liquid.

Ingredients you will need

Salmon

Equipment you will use

Wire Rack

Spatula

Aluminum Foil

Frying Pan

Remove salmon from refrigerator and break into large pieces, discarding skin. On a very large serving platter, top watercress with pieces of fish, potatoes, eggs, green beans, olives, and tomatoes.

Ingredients you will need

Green Beans

Watercress

Potato

Tomato

Olives

Salmon

Egg

Fish

Drizzle dressing over everything and serve immediately, accompanied by crusty bread.

Ingredients you will need

Crusty Bread

Equipment

Ingredients

Servings:

2Tbsps

chopped basil 2

bay leaves 10

black peppercorns 5Tbsps

Champagne vinegar 2Tbsps

chopped flat-leaf parsley 3

garlic cloves, minced 113grams

haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp 4

hard-cooked eggs, cut into quarters 1Tbsp

kosher salt 158milliliters

extra-virgin olive oil 118milliliters

pitted Niçoise olives 10smalls

yellow-skinned new potatoes, boiled until tender and cut in half 3

Roma tomatoes, cut into lengthwise wedges 907grams

skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)6servings

Sea salt to taste 2large bunches

watercress, root ends trimmed, leaving stems intact 473milliliters

white wine 1Tbsp

whole-grain mustard

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.