This salmon salad makes a great summer dinner and is inspired by the hearty Nicoise salad with the potato and hard-boiled egg. Using fresh, quality salmon is key and grilling is an easy approach to cooking fish and adds a light smoky flavor.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 anchovies packed in olive oil, drained
- 1 tsp Dijon mustard
- 1 tsp finely grated lemon zest
- 3 Tbsp fresh lemon juice, divided
- ½ cup and 2 tsp extra virgin olive oil, plus more for brushing
- 1 Tbsp coarse salt, plus more to taste
- Freshly ground pepper, to taste
- 12 ounces very small new potatoes
- 1¼ lbs skin-on salmon fillet (about 1¾ inches at thickest part)
- 6 large eggs
- 3 cups watercress, trimmed
- 12 ounces sugar snap peas, washed and trimmed
Directions
- Mash anchovies with a spoon in a small bowl. Add mustard, lemon zest, and 2 tablespoons lemon juice.
- Gradually whisk in ½ cup oil and season with salt and pepper.
- Put potatoes in a pot and cover with water, adding 1 tablespoon salt. Bring to a boil and reduce to simmer, cooking until knife-tender, about 12 minutes.
- Drain potatoes. Cool and then halve.
- Heat a grill or grill pan to medium high.
- Brush salmon lightly with oil and sprinkle on zest and remaining 1 tablespoon lemon juice. Season with salt and pepper.
- Brush grill or grill pan with oil and place salmon on, skin side down. Cook until skin is crisp and browned, about 6 minutes for medium rare or 8 minutes for medium. Remove from grill.
- While salmon cooks, boil a pot of water and lower eggs into pot, simmering 8 minutes. Drain and then run under cold running water to stop cooking process. Peel and halve.
- In serving bowl, pour half of dressing and add potatoes, tossing to coat.
- Add watercress and toss.
- Flake salmon into large pieces and add to bowl.
- Top with eggs and peas. Serve with remaining dressing on the side.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.