Salmon Nicose Salad- With Caper Vinaigrette

I had a June/July 2011 issue of Fine Cooking Magazine that I just randomly pulled off the book shelf and was most interested in making this salad under this salmon.  After not really checking if I had all the ingredients but already decided on making it that I realized I had to make some substitutions.  I didn’t have the Olives so I used Capers in replacement- which I think are much stronger so I wasn’t sure if this would work out, it was good but I definitely want to try it with the olives next time to see which I prefer.  I also used mixed baby greens instead of the arugula.  I used purple pearl onions and skipped on the green beans.  Everything else I kept the same. I loved the caper sauce with the red potatoes and tomatoes it was strong yet worked out great with the two veggies.  When making the salmon part of this recipe in the magazine it called for fresh Thyme which I didn’t have so I used Herbs de Provence in replacement, again another very different herb taste but it was tasty with the herbs de Provence. Keep the dressing on the salad portion only so both different flavors of the salmon and salad come together.  I would make it like this again and use the same substitutions but I”m definitely going to try it the original way too. The salmon I just combined Herbs De Provence, 1 tsp Lemon Juice, 1/2 tsp Sugar, black pepper and salt, 2 TBs of Olive Oil rub into the salmon- bake for 18 mins and broil the top for 2 mins to crisp the top a little.  I have the caper sauce on top of my salmon- just keep it on the salad portion- I think separating the two flavors works better.



For the vinaigrette
  • 6 Tbs. extra-virgin olive oil
  • 1/3  cup Kalamata olives, pitted and minced (about 1/4 cup)
  • 3 Tbs. white balsamic vinegar
  • 1 medium clove garlic, finely grated
  • 1/2  tsp. finely grated lemon zest
  • 1/2 tsp. crushed red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper
For the salad
  • 3/4 lb. baby red potatoes (each about 1-1/2 inches in diameter), cut into quarters
  • Kosher salt and freshly ground black pepper
  • 1/2 lb. green beans, trimmed and cut into 1-1/2-inch lengths
  • 1/2 lb. cherry or grape tomatoes (preferably mixed colors), halved
  • 1/2 small red onion, thinly sliced
  • 1/2  medium fennel bulb, cored and thinly sliced
  • 2 cups baby arugula
  • Freshly ground black pepper
  • 3/4 lb. Cedar-Planked Salmon (or other cooked salmon fillets), skin removed, cut into 4 pieces, at room temperature
Make the vinaigrette

In a small bowl, combine the oil, olives, vinegar, garlic, lemon zest, and red pepper flakes (if using). Whisk to combine and season to taste with salt and pepper. Set aside.

Make the salad

Put the potatoes in a 4-quart saucepan, cover with 2 quarts water, add 1 Tbs. salt, and bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are just tender when poked with a skewer, about 5 minutes. Using a slotted spoon, transfer the potatoes to a large bowl (save the cooking liquid).

Whisk the vinaigrette to recombine, drizzle 2 Tbs. of it over the potatoes, sprinkle with salt and pepper, and toss well. Set aside and let cool to room temperature.

Bring the water in the saucepan back to a boil over high heat. Meanwhile, fill a large bowl with ice water. Drop the green beans into the boiling water and cook until bright green and no longer raw but still very crisp, 1 to 2 minutes. Drain the beans in a colander and plunge them into the ice water to stop the cooking. Drain again and spread the beans on a clean dishtowel to dry.

When the potatoes have cooled, add the green beans, tomatoes, onion, fennel, and all but 3 Tbs. of the vinaigrette and toss well. Season to taste with salt and pepper. Add the arugula and toss gently. Transfer to a platter and top with the salmon. Drizzle with the remaining vinaigrette and serve.

Serving Suggestions

Serve the salad with some toasty grilled flatbreads on the side.

nutrition information (per serving):
Calories (kcal): 480; Fat (g): fat g 32; Fat Calories (kcal): 280; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 23; Monounsaturated Fat (g): 20; Carbohydrates (g): carbs g 29; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 780; Cholesterol (mg): cholesterol mg 55; Fiber (g): fiber g 5;


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