Poached Salmon Niçoise Recipe

Name: Poached Salmon Niçoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bay leaves; 1 tablespoon kosher salt; 10 black peppercorns; 2 cups white wine; 2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick); 3 garlic cloves, minced; 1 tablespoon whole-grain mustard; 5 tablespoons Champagne vinegar; 2/3 cup extra-virgin olive oil; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped basil; Sea salt to taste; 2 large bunches watercress, root ends trimmed, leaving stems intact; 10 small yellow-skinned new potatoes, boiled until tender and cut in half; 4 hard-cooked eggs, cut into quarters; 1/4 pound haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp; 1/2 cup pitted Nicoise olives; 3 Roma tomatoes, cut into lengthwise wedges

Servings: persons

2 bay leaves
1 tablespoon kosher salt
10 black peppercorns
2 cups white wine
2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)
3 garlic cloves, minced
1 tablespoon whole-grain mustard
5 tablespoons Champagne vinegar
2/3 cup extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
Sea salt to taste
2 large bunches watercress, root ends trimmed, leaving stems intact
10 small yellow-skinned new potatoes, boiled until tender and cut in half
4 hard-cooked eggs, cut into quarters
1/4 pound haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp
1/2 cup pitted Nicoise olives
3 Roma tomatoes, cut into lengthwise wedges

1
To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine. Add salmon and enough water to cover.
2
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.
3
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. Whisk in herbs and season with sea salt.
4
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.
5
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. Drizzle dressing over everything and serve immediately, accompanied by crusty bread.
6
Note: Nutritional analysis is per serving.

1306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 bay leaves, 1 tablespoon kosher salt, 10 black peppercorns, 2 cups white wine, and more.

Yes, Poached Salmon Niçoise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Salmon Niçoise

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