Salmon Niçoise
"A friend cooked me a similar dish to this, which she discovered in a Greek restaurant. I stood in her kitchen while she was making it and was bowled over by the final result. Over the years, I have added to it and turned it from a quick lunch to a superb meal which can be eaten for either lunch or dinner.
Most of the preparation can be done in advance. The quantities can be altered and the dish will still taste great, but always make more than you think you need - your guests will thank you for it! In the unlikely event that you do have any left over, it is equally as good when served cold the next day."
Submitted by: Sandy Storr, owner of property 52201 on Manasota Beach, Florida.
Ingredients (Serves 6):
6 boneless salmon steaks 1 cup pitted black olives, halved
½ cucumber
500g french beans (or other green beans)
36 small potatoes (or larger potatoes cut into pieces)
24 cherry tomatoes, halved
6 hard boiled eggs
6 cloves of garlic
1 tsp whole grain mustard
1 tsp green pesto
300 ml extra virgin olive oil
150 ml balsamic vinegar
Salt and freshly ground black pepper
A little unsalted butter
12 anchovies (preferably fresh, but a jar will do)
How to cook this dish:
1. Prepare and boil the potatoes until cooked - about 20 minutes.
2. Top and tail the beans. Cut into 4 cm pieces. Boil for 5 minutes or steam for 10 minutes.
3. Cut the cucumber into 4 cm length pieces, then cut each piece lengthwise into 8 strips.
4. Shell the hard boiled eggs and cut each lengthwise into 6 pieces.
5. Melt the butter and a little olive oil in a frying pan, add the salmon steaks, cover and cook over a low heat for about 6 minutes, turning once.
6. While the potatoes, beans and salmon are cooking, prepare the dressing. Pour the olive oil, balsamic vinegar, mustard and pesto into a large jug. Peel and roughly chop the garlic and add this to the mixture with salt and pepper. Stir this well and set aside.
7. Drain the potatoes and beans and put them on a large warm serving plate. Keep this warm.
8. When the salmon is cooked, turn off the heat but leave the pan on the stove.
9. Using a spatula, cut each steak into 3-4 pieces. Stir the dressing and pour it over the fish.
10. Add the tomatoes, eggs, cucumber and anchovies to the potatoes and beans, arranging these roughly on top to ensure an even spread, but heaped slightly towards the centre.
11. Scatter over the olives, then remove the salmon pieces from the pan and arrange on top.
12. Pour over the dressing, ensuring you scrape out all the juices from the pan, and serve immediately, with plenty of spoons so guests can help themselves!
2. Top and tail the beans. Cut into 4 cm pieces. Boil for 5 minutes or steam for 10 minutes.
3. Cut the cucumber into 4 cm length pieces, then cut each piece lengthwise into 8 strips.
4. Shell the hard boiled eggs and cut each lengthwise into 6 pieces.
5. Melt the butter and a little olive oil in a frying pan, add the salmon steaks, cover and cook over a low heat for about 6 minutes, turning once.
6. While the potatoes, beans and salmon are cooking, prepare the dressing. Pour the olive oil, balsamic vinegar, mustard and pesto into a large jug. Peel and roughly chop the garlic and add this to the mixture with salt and pepper. Stir this well and set aside.
7. Drain the potatoes and beans and put them on a large warm serving plate. Keep this warm.
8. When the salmon is cooked, turn off the heat but leave the pan on the stove.
9. Using a spatula, cut each steak into 3-4 pieces. Stir the dressing and pour it over the fish.
10. Add the tomatoes, eggs, cucumber and anchovies to the potatoes and beans, arranging these roughly on top to ensure an even spread, but heaped slightly towards the centre.
11. Scatter over the olives, then remove the salmon pieces from the pan and arrange on top.
12. Pour over the dressing, ensuring you scrape out all the juices from the pan, and serve immediately, with plenty of spoons so guests can help themselves!
Serve with:
A crisp, dry white wine, or a sparkling rosé.
Property 52201 is a fabulous four bedroom villa set in its own half-acre plot, just minutes from the delightful Manasota Beach. The oversize salt-water pool with waterfall is fully screened and heated, and the deck has two separate covered lanai areas for when the Florida sunshine proves a little too hot.
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