Roasted Niçoise Salad and Pan Roasted Salmon with Dijon Lemon Aïoli
I first posted this recipe in August 2017, shortly after publishing my cookbook, ‘Sharing the Table.’ Having garden-fresh green beans and new potatoes, I made it again today. It did not disappoint! I made a few changes, but it is mostly the same recipe. If I were to serve it to company, I would make the aioli and hard-boiled eggs (a misnomer as they are steamed here) a day in advance. I do not make my aïoli with raw egg yolks. Instead, I start with mayonnaise and slowly whip in the other ingredients. It is safer and lasts for several days in the refrigerator. This dish is a feast for the eyes and the taste buds to enjoy!
4 entrée servings
INGREDIENTS:
Aïoli
2 tablespoons organic mayonnaise
1 teaspoon Dijon mustard
½ teaspoon mashed garlic
3 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Garnish
4 eggs
1 teaspoon Maldon sea salt flakes
1 teaspoon lemon zest
1 teaspoon fresh tarragon, chopped
1 teaspoon fresh parsley, chopped
Roasted Salad
12 fingerling or baby Yukon Gold potatoes, halved or quartered
2 tablespoons extra virgin olive oil, divided
¾ pound green beans trimmed
¼ cup shallots, peeled, sliced ¼ inch crosswise
12-16 mixed baby tomatoes
1 teaspoon capers, drained
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
1 ½ teaspoon fresh lemon juice
Pan Roasted Salmon
1 pounds salmon fillets (cut into four pieces)
a sprinkling of sea salt and fresh ground black pepper to taste
1 tablespoon extra virgin olive oil
DIRECTIONS:
Aïoli
To make the aïoli whip the mayonnaise, mustard, and garlic together in a mixing bowl. Slowly whip in the olive oil. Whip in the lemon juice. Taste, Think, Transform with sea salt if necessary. Set aside at room temperature or refrigerate up to three days in advance, then return to room temperature.
Garnish
Bring an inch of water to a boil in a saucepan with a lid on. Place cold eggs in a steam basket over the boiling water with the lid on. Steam for exactly twelve minutes. Drain. Break the shells, exposing the thin white membrane, then place them in an ice water bath for five minutes. Roll the eggs to loosen the shell and peel. At this point, the eggs may be refrigerated for up to three days before use. Slice the cooked eggs into quarters and reserve.
Toss the Maldon salt, lemon zest, tarragon, and parsley together. This is best made on the same day it is served.
Roasted Salad
Preheat the oven to 375°F. Toss the potatoes with one tablespoon of olive oil and place on a silpat or parchment paper lined sheet pan. Place it in the preheated oven. Roast for ten minutes.
Toss the green beans, shallots, capers, salt, and pepper with the remaining tablespoon of olive oil and place on the sheet pan with the potatoes. Return the pan to the oven and roast until the potatoes are tender, about five to ten more minutes. Remove from the oven and Taste, Think, Transform with the lemon juice and salt.
Pan Roasted Salmon
Meanwhile, sprinkle the salmon fillets with salt and pepper. Heat a cast iron or non-stick pan over medium-high heat. When warm, add the olive oil; when the oil shimmers, add the salmon flesh side down. Cover the pan and cook for two minutes. Turn over and cook for another minute. Do not overcook! Remove from pan and tent with foil to keep warm.
Distribute the roasted vegetables onto four plates. Top with the salmon. Place the egg wedges around. Drizzle with the aïoli. Sprinkle the herb and lemon zest salt over the top. Serve at room temperature.
Roasted Niçoise Salad and Pan Roasted Salmon with Dijon Lemon Aïoli
Ingredients
- 2 tablespoons organic mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon mashed garlic
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 4 eggs
- 1 teaspoon Maldon sea salt flakes
- 1 teaspoon lemon zest
- 1 teaspoon fresh tarragon, chopped
- 1 teaspoon fresh parsley, chopped
- 12 fingerling or baby Yukon Gold potatoes, halved or quartered
- 2 tablespoons extra virgin olive oil, divided
- ¾ pound green beans trimmed
- ¼ cup shallots, peeled, sliced ¼ inch crosswise
- 12-16 mixed baby tomatoes
- 1 teaspoon capers, drained
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 ½ teaspoon fresh lemon juice
- 1 pounds salmon fillets (cut into four pieces)
- a sprinkling of sea salt and fresh ground black pepper to taste
- 1 tablespoon extra virgin olive oil
Instructions
- To make the aïoli whip the mayonnaise, mustard, and garlic together in a mixing bowl. Slowly whip in the olive oil. Whip in the lemon juice. Taste, Think, Transform with sea salt if necessary. Set aside at room temperature or refrigerate up to three days in advance, then return to room temperature.
- Bring an inch of water to a boil in a saucepan with a lid on. Place cold eggs in a steam basket over the boiling water with the lid on. Steam for exactly twelve minutes. Drain. Break the shells, exposing the thin white membrane, then place them in an ice water bath for five minutes. Roll the eggs to loosen the shell and peel. At this point, the eggs may be refrigerated for up to three days before use. Slice the cooked eggs into quarters and reserve.
- Toss the Maldon salt, lemon zest, tarragon, and parsley together. This is best made on the same day it is served.
- Preheat the oven to 375°F. Toss the potatoes with one tablespoon of olive oil and place on a silpat or parchment paper lined sheet pan. Place it in the preheated oven. Roast for ten minutes.
- Toss the green beans, shallots, capers, salt, and pepper with the remaining tablespoon of olive oil and place on the sheet pan with the potatoes. Return the pan to the oven and roast until the potatoes are tender, about five to ten more minutes. Remove from the oven and Taste, Think, Transform with the lemon juice and salt.
- Meanwhile, sprinkle the salmon fillets with salt and pepper. Heat a cast iron or non-stick pan over medium-high heat. When warm, add the olive oil; when the oil shimmers, add the salmon flesh side down. Cover the pan and cook for two minutes. Turn over and cook for another minute. Do not overcook! Remove from pan and tent with foil to keep warm.
- Distribute the roasted vegetables onto four plates. Top with the salmon. Place the egg wedges around. Drizzle with the aïoli. Sprinkle the herb and lemon zest salt over the top. Serve at room temperature.
Nutrition Facts
Calories
935.35Fat (grams)
39.04 gSat. Fat (grams)
6.47 gCarbs (grams)
108.42 gFiber (grams)
15.34 gNet carbs
93.11 gSugar (grams)
10.32 gProtein (grams)
42.14 gSodium (milligrams)
1143.78 mgCholesterol (grams)
228.99 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.