Salmon Nicoise

Last week, I learned of an incredible online cooking resource called Rouxbe. Rouxbe is the online cooking school that teaches people of all levels, via thousands of hi-definition videos, to become better and more confident cooks.  

This dish is a combination of an original Rouxbe video recipe and a searing technique stolen from Chef John.  Whereas the majority of the dish is prepared stovetop and cooled, the fish and potatoes are finished outside in a cast iron pan and served warm.

Prep Time:  45 Minutes

Cook Time:  1 Hour

Servings:  4

Primary Salad Ingredients:

8 small Yukon gold potatoes

8 oz fresh green beans 

4 oz hearty salad greens

4 eggs

2 large tomatoes

32 small nicoise olives

6 tablespoons olive oil

(4) 5 oz salmon filets

salt and freshly cracked pepper

Vinaigrette Ingredients:

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

6 tablespoons olive oil

1/4 tsp salt and 1/8 tsp freshly cracked pepper

Method:

Prepare most of the salad ahead of time before finishing the fish and the potatoes on the grill.  This "preparing in place" is also referred to as "Mise en Place":

• Prepare the potatoes by boiling in salted water for 20 to 30 minutes or until a sharp knife inserted into the center comes out clean without lifting the potato. Drain and set aside.
• Bring a second pot of salted water to a boil, add the beans, and cook for 5-7 minutes.  Cool beans in an ice bath and set aside.
• Bring a third pot of salted water to a boil, add the eggs, turn down the heat and let simmer for 8 minutes.  Place eggs in an ice bath to cool.
• Cut or tear the larger pieces of lettuce, then refrigerate until ready to use.
• Place the Dijon mustard, red wine vinegar, olive oil, and salt and pepper in a jar.  Shake well and set aside.
• Once cooled, cut each of the potatoes in half and set aside.

Prepare the Plates:

• Core the tomatoes and slice into wedges.  Fan the tomatoes onto the side of each plate.
• Place one fourth of the lettuce onto the center of each plate.
• Divide the beans and place on the other side of the lettuce.
• Cut each of the eggs into 4 wedges and fan along the bottom of each plate.
• Drizzle the tomatoes, lettuce, and beans with 1 tablespoon of the vinaigrette and place the prepared plates into the refrigerator.

Cooking the Salmon:

• Heat a cast iron pan over high heat on the grill.  Season the top of the salmon with salt and pepper.  Once the pan is hot, add the olive oil then the salmon, presentation side down.
• Season the other side and let it cook for about 3 minutes, without touching.  Once it has a nice golden crust, flip it over and continue to cook for another 2 minutes or so.
• Test the salmon for doneness and remove from the pan and set aside.

Finishing the Potatoes:

• Remove any remaining morsels of fish and add the potatoes, cut side down into the pan.
• Cook until the potatoes are lightly golden.
• Place one piece of salmon and three to four pieces of potatoes onto each of the prepared salad plates.
• Divide the Nicoise olives and drizzle the remaining vinaigrette between the plates and serve.

Recipe Links:

Here is a link to Chef John's Cast Iron Pan Searing technique.

Here is the very detailed video-recipe from Rouxbe:

Rouxbe Online Cooking School & Video Recipes