Instructions
- Preheat oven to 425°F. Bring a large pot of salted water to a boil.
- Make the vinaigrette: In a large bowl, whisk together vinaigrette ingredients (shallots through olive oil). Place ½ cup of the vinaigrette in a small bowl or pitcher, leaving the rest in the bowl. Set aside.
- Once the water is boiling, add potatoes and cook until tender when pierced with a knife, about 10-15 minutes.
- While the potatoes are cooking, fill a large bowl with ice water. When the potatoes are done cooking, use a spider or slotted spoon to remove them from the boiling water and plunge them into the bowl of ice water. Let them sit for 1-2 minutes, then use the same spoon to remove them and add them to the bowl of vinaigrette. Toss to coat, then remove potatoes to a serving dish, leaving any excess vinaigrette in the bowl.
- Add beans to the boiling water and cook for 2 minutes. Strain beans and add to a bowl of ice water (adding more ice if it has melted), then drain and toss with vinaigrette.
- Cook the salmon: In a small bowl, stir together butter, tarragon, salt and pepper. Pat salmon dry then place it on a rimmed baking sheet (a quarter sheet pan works well here), skin-side down. Smear butter mixture on top of the salmon and bake in preheated oven for 10 minutes or until the fish flakes easily with a fork.
- To serve: Place the dish of potatoes on a large board or platter. Place the reserved vinaigrette on the board along with the salmon. Remove beans from the bowl of vinaigrette and scatter over the board along with butter lettuce leaves, hard-boiled eggs, olives, capers, and lemon wedges, if desired. Crack some black pepper over the eggs, and serve.
Nutrition information
Nutrition Facts
King Salmon Niçoise Salad Board
Amount per Serving
Calories
630
% Daily Value*
Fat
40
g
62
%
Saturated Fat
12
g
75
%
Trans Fat
0.5
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
20
g
Cholesterol
174
mg
58
%
Sodium
934
mg
41
%
Potassium
1760
mg
50
%
Carbohydrates
42
g
14
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
28
g
56
%
Vitamin A
2899
IU
58
%
Vitamin C
62
mg
75
%
Calcium
127
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
