Recipe: Salmon Niçoise with Warm Shallot Caper Vinaigrette
There’s something so satisfying about an entrée salad. Especially when it’s nourishing, filling and completely off the hook tasty! This Salmon Niçoise with Warm Shallot Caper Vinaigrette is our...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at marlameridith.com.
Cooking tools:
- Saucepan
- Slotted spoon
- Plate
- Mixing bowl
- Paper towel
- Whisk
- Saute pan
- Fork
- Chef's knife
- Cutting board
- Serving platter
- Measuring spoon
- Measuring cup
- Stove
- Oven
Ingredients
- 1 pound skin on fresh salmon filet
- olive oil
- kosher salt & pepper
- 8 ounces small red potatoes
- 4 ounces haricots verts (green beans) trimmed
- 6 large hard boiled eggs, room temperature
- 1/2 cup niçoise or greek olives, pitted
- 4 cups butter lettuce or any greens you prefer
- 2 tablespoons plus ¼ cup olive oil
- 2 medium shallots, finely chopped
- ¼ cup drained capers, patted dry
- Freshly ground black pepper
- 1/3 cup champagne vinegar
- 1 tablespoon whole grain Dijon mustard
- 1 lemon, juiced
- 1 teaspoon honey
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