Salmon Niçoise with Charred Scallion Pesto
We’ve taken the classic Niçoise salad from Provence to a new level, swapping in Dijon-roasted salmon for the traditional tuna and replacing the vinaigrette with a scallion pesto. The scallions are first cooked in a cast-iron skillet over high heat until nicely charred, then blended with anchovies, capers, garlic and olive oil, plus lots of fresh herbs for brightness. This beautifully composed salad features Little Gem lettuce, which resembles a small head of romaine; it boasts a crunchy texture and a slightly sweet taste.
Ingredients:
For the charred scallion pesto:
- 12 scallions, white portion and some of the green portion
- 1 Tbs. canola or other neutral oil
- 2 cups (2 oz./60 g) packed fresh basil leaves
- 1/2 cup (1/2 oz./15 g) packed fresh flat-leaf parsley leaves
- 4 oil-cured anchovy fillets, roughly chopped
- 1 Tbs. capers
- 1 garlic clove
- 2/3 cup (5 fl. oz./160 ml) extra-virgin olive oil
- 2 Tbs. white wine vinegar
- Kosher salt and freshly ground pepper
For the salmon:
- 1 1/2 lb. (750 g) center-cut skinless salmon fillet
- 1 Tbs. Dijon mustard
- Kosher salt and freshly ground pepper
- 1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper- 1 lb. (500 g) fingerling potatoes
1 Tbs. extra-virgin olive oil- 3/4 lb. (375 g) green beans, trimmed
- Juice from 1/2 lemon
- 4 eggs
- 1 head Little Gem lettuce, stemmed and leaves separated
- 3/4 cup (3 3/4 oz./115 g) assorted olives
- 6 radishes, stems intact and halved lengthwise
- 1 avocado, pitted, peeled and thinly sliced
- Flaky sea salt
Directions:
Preheat an oven to 400°F (200°C).
To make the pesto, heat a cast-iron skillet over high heat. Add the scallions and cook, turning occasionally, until charred and softened, about 10 minutes, adding the canola oil halfway through cooking. Transfer to a cutting board and trim the ends. Roughly chop the scallions, then transfer to a food processor. Add the basil, parsley, anchovies, capers and garlic and pulse until blended. While pulsing, pour in the olive oil and vinegar and process until smooth. Season to taste with kosher salt and a few generous grindings of pepper. Set aside.
To make the salmon, pat the salmon dry with paper towels. Place on a rimmed baking sheet and brush with the mustard. Season with kosher salt and pepper, then drizzle with the olive oil. Roast until the salmon is opaque throughout, about 13 minutes for medium. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until fork-tender, 8 to 15 minutes, depending on their size. Using a spider or a slotted spoon, transfer the potatoes to a large bowl; keep the water boiling for the green beans. Add the olive oil to the potatoes, season with kosher salt and pepper and toss to coat; set aside.
Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Using a spider or a slotted spoon, transfer the beans to the ice water to stop the cooking; keep the water boiling for the eggs. Drain the beans, transfer to a medium bowl and toss with the lemon juice and pinch of kosher salt; set aside.
Add the eggs to the boiling water and cook for 6 minutes. Drain and transfer to a bowl of cold water. When cool enough to handle, peel the eggs and cut in half lengthwise.
Arrange the lettuce on a serving platter. Break the salmon into large chunks, then arrange on the platter along with the potatoes, green beans, eggs, olives, radishes and avocado. Season the eggs and avocado with sea salt and pepper. Serve the charred scallion pesto alongside. Serves 4.
Williams Sonoma Test Kitchen
Recommended Products:
-
$39.95
(76)
-
$14.95
-
$399.95
(50)
-
$65.95
-
Sugg. Price $67.95 Our Price $49.95
(31)
-
$19.95
(24)
-
$49.95
