In an effort to reduce the numerous trips to the grocery store necessitated by my tendency to cook whatever I want, whenever it suits me, I'm experimenting with setting weekly menus that I can shop for all at once. So far so good. I've avoided repeated trips to the grocery store and have tried out a few yummy new (fast!) recipes. Last week, among other things, I made a really delicious & simple salmon Nicoise. The fact that it's pretty healthy too is just a bonus. You can serve it warm, as I did, or chilled. It tastes even better the next day, so would make an excellent brunch dish or packed lunch. I didn't do a traditional Nicoise salad dressing with anchovies because I had just made up a huge batch of this dressing for having on hand, and it went wonderfully.
This one is definitely going in the rotation!
400 gm (about 12-14) new potatoes, any variety, halved
250 gm fresh green beans, topped & tailed
1/2 large fennel bulb, thinly sliced
1/2 sweet onion, thinly sliced
3 tablespoons capers (salt rinsed off), minced
1/3 cup fresh Italian parsley, chopped
2 large ripe tomatoes, in thin wedges
20 large pitted olives (whatever kind you like), halved
(90 ml) 1/3 cup of Glen's Mama Ro's Wicked Salad Dressing.
4 salmon fillets (you could also use halibut or tuna)
1 lemon
salt & pepper
Put a cold pot of salted water on the stove and place the eggs in it. Bring it to a boil, cover with a lid and remove from heat. Allow to stand for 9 minutes. Remove the eggs from the water. Set aside.
Return hot salted water to stove and bring to a boil again. Drop halved potatoes into the boiling salted water. After 5 minutes drop in sliced fennel. After 5 minutes more, drop in green beans. Reduce heat and simmer 5 more minutes, or until potatoes are cooked through but still firm and fennel and beans are also cooked. Drain vegetables and rinse under lukewarm water to stop the cooking, but allowing the vegetables to remain warm. Toss in a bowl with the onions, parsley, olives , capers and tomatoes. Toss with dressing . Set aside.
Peel cooked eggs and slice lengthwise into quarters. Set aside. Heat a large nonstick pan, sprayed with oil, over medium high heat. Cook the salmon steaks on each side until cooked, about 8 minutes, depending on the thickness of the fish. sprinkle fish with salt and pepper and squeeze lemon over it.
Spoon marinated salad onto 4 salad plates or soup plates.
Chop or break up the cooked fish and distribute over the tops of the salad. Top each serving with 4 quarters of egg.
Personally, I don't think you can ever have too much salade nicoise! Pretty good with hot smoked salmon, too, if you can get hold of it.
Posted by: aforkfulofspaghetti | March 18, 2008 at 03:15 AM
Juggling nap times and babies is indeed a task. Good on ya for finding a solution.
The salad looks great. Any salad involving egg is good in my books, as is any dish involving salmon.
Posted by: Kevin | April 05, 2008 at 09:49 PM
This looks great, and I love the fennel!
Posted by: Fearless Kitchen | April 19, 2008 at 09:51 AM
As I was leafing through Westworld today I stopped on this page and said to myself, I've seen that baby before. What a nice write up and a very cute photo of you and your wee one. Congrats!
Posted by: Paula | April 19, 2008 at 06:32 PM
My darling, my darling...motherhood is such busy work!
I think this sounds fab. I hope your trips to the market become more frequent though!
Mwoah,
Rachael
Posted by: Rachael | April 24, 2008 at 10:06 PM
Hey! I just wanted to tell you how much I had fun seeing your blog's name!
I'm studying private international law, soon in a PhD I hope, and I was too much happy to find a blog looking like the horrible "lex mercatoria" but fool of wonderful things to eat!
I love your dishes! Congratulations for everything!
And cheers for your motherhood!
Posted by: Claire P. | May 01, 2008 at 12:06 PM
Just happened upon your blog while searching for Canadian food blogs. This recipe looks scrumptious. Thanks!
Posted by: Amber | May 21, 2008 at 06:45 PM
Just happened upon your blog while searching for Canadian food blogs. This recipe looks scrumptious. Thanks!
Posted by: Amber | May 21, 2008 at 06:46 PM
Just happened upon your blog while searching for Canadian food blogs. This recipe looks scrumptious. Thanks!
Posted by: Amber | May 21, 2008 at 06:46 PM
I'm trying to face my fear and conquer salads. Yours looks wonderful, especially with the egg. Duly bookmarked.
Posted by: Neen | May 28, 2008 at 04:21 AM
I'm trying to face my fear and conquer salads. Yours looks wonderful, especially with the egg. Duly bookmarked.
Posted by: Neen | May 28, 2008 at 04:21 AM
It look's to good to be through I am definitely going to try this
Posted by: Sorina | June 25, 2008 at 10:49 AM
iam always looking for new ideas for a good salad this serves the purpose the ingredients complement each other nicely and give out a great flavour
Posted by: wael | July 31, 2008 at 01:24 AM
I love coming across a recipe that actually tastes better the next day :). Those are the best. This sounds like such a tasty way to use salmon! I would love to feature your recipe in our Demy, the first and only digital recipe reader. You can find out more about it here: http://mydemy.com/
Please email [email protected] if you're interested. Thanks and have a great weekend :).
Posted by: Sophie | October 17, 2008 at 11:36 AM
Reading this recipe I am already getting hungry. It sounds so delicious, I will definitely give it a try. Thank you for sharing this.
Posted by: Piedro Molinero | October 29, 2008 at 03:25 PM
Peel cooked eggs and slice lengthwise into quarters. Set aside. Heat a large nonstick pan, sprayed with oil, over medium high heat. Cook the salmon steaks on each side until cooked, about 8 minutes, depending on the thickness of the fish. sprinkle fish with salt and pepper and squeeze lemon over it.
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