Spring Salmon Niçoise

This salad makes a hearty dinner and lends itself to feeding a crowd. The recipe is not complicated, though it has a few components, but the major part is blanching a bunch of veggies. The salmon is simply roasted, my favorite is a quick sprinkling of salt and pepper, roasted at 350 °F for 10-15 minutes depending on the thickness of the fillet. If you have the time and want to go fancy I recommend making a Salmon Confit which will take a bit longer and a few extra ingredients,(leave out the olive gremolata because there’s enough flavors and olives in this salad) but the salmon is buttery and compliments worthy, find the recipe here.

I also love the combination of soft cooked eggs and a briny mustard vinaigrette which I suppose is classic and maybe thats why I make it so often all spring and summer. The avocado is not part of the classic Nicoise but being a Californian we add avocados to practically everything.

Spring Salmon Niçoise Serves 4-6

Ingredients

• 4 large eggs
• 1 pound (454 g) baby mixed potatoes, halved if large
• 8-10 ounces asparagus trimmed
• 6 ounces snap peas
• 3 cups mixed spring greens I like chopped romaine, pea shoots, microgreens and a little arugula mix
• 1 ½ cups grape tomatoes, halved
• 2 small avocados, peeled, pitted, and quartered
• 4 ounces Niçoise olives, I used kalamata olives
• 1/2 cup regular or pickled radishes, about 6-8
• 1 tablespoon capers, drained and patted dry with a paper towel
• For the Marinated Salmon
• 1-1 ½ lbs fresh salmon fillet
• 2 teaspoons dried garlic powder, optional
• 1 teaspoon dried herb de Provençe or dried thyme
• 1 tablespoon extra virgin olive oil   
• Kosher salt and freshly cracked black pepper 
• Classic Vinaigrette
• 1 tablespoon red wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 large clove garlic, grated
• 3 tablespoons extra-virgin olive oil,
• 2 tablespoons finely chopped dill sprigs, plus more for garnish
• 1 teaspoon flaky sea salt

Directions

1. Preheat the oven to 350° F.
2. Fill a large pot with water and bring to a boil over high heat. Fill a large bowl with ice water. Gently lower the eggs into the boiling water, next add the potatoes in the same water. Set a timer for 8 minutes.
3. Scoop out the eggs from the boiling water and immediately submerge in the ice water.
4. Add the asparagus and snap peas to the boiling water and cook for 2 minutes.
5. The potatoes should also be cooked through by now. Check by inserting the tip of a knife into the center—it should slide in easily. Continue cooking for a couple more minutes if the potatoes are not done. Drain the potatoes and asparagus in a colander and submerge in ice water until cool, about 3 minutes.
6. Peel and halve the eggs, arrange on a large platter.
7. Combine the ingredients for the salmon, bake in the 350 °F preheated oven for 15-20 minutes till fork tender. Don’t over cook the salmon, check at 12 minutes if the salmon flakes and feels firm in the center its done. Cooking times varies with thickness of the salmon piece. 
8. Heat one tablespoon olive oil in a small sauté pan over medium-high heat. Add the capers, carefully as they might splatter, and cook for 1 minute, then spoon over the eggs. This step is optional but delicious.
9. In a small bowl, whisk together the olive oil, vinegar, lemon juice, mustard, dill, and salt. Toss the potatoes with 2 tablespoons of the vinaigrette and pile beside the eggs.
10. On a platter, build the salad with piles of the greens, asparagus, snap peas, tomatoes, avocados, olives radishes and drizzle everything with all the remaining vinaigrette.
11. Garnish with more dill sprigs if desired. It can be served neatly composed or you can toss it all together.