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Recipes of the Karen Brown Community

Grilled Salmon Niçoise, submitted by Hartstone Inn & Hideaway
Grilled Salmon Niçoise, submitted by Hartstone Inn & Hideaway

Grilled Salmon Niçoise

submitted by Hartstone Inn & Hideaway

German Cuisine
Entrees
Fish & Seafood

Serves: 4

Recipe Credit: Michael Salmon, Hartstone Inn and Hideaway

 

Ingredients :





SALMON


  • 1 teaspoon chopped rosemary

  • 4 eggs hard boiled and cut in half lengthwise

  • Extra virgin olive oil

  • 4 sprigs fresh tarragon for garnish

  • 1/2 pound haricot verts (thin French green beans) or use fiddlehead ferns

  • Kosher salt and black pepper

  • 1/2 cup olives (niçoise or kalamata) pitted and halved

  • 6 plum tomatoes

  • 4 six-ounce salmon fillets boneless and skinless

  • 1 pound small potatoes (Yukon gold, purple Peruvian, small reds, etc.)



    • Whole Grain Mustard Dressing


  • 1 Tablespoon Capers, Lightly chopped

  • 2 Tablespoons Champagne Vinegar

  • ¼ cup Extra virgin olive oil

  • 2 Tablespoons Fresh lemon juice

  • 1/3 teaspoon Freshly ground black pepper

  • 1 teaspoon Herbes de Provence

  • ½ teaspoon Kosher salt

  • 1 teaspoon Of each herb (chives, tarragon, Italian parsley) coarsely chopped

  • 2 Tablespoons White Wine

  • 2 Tablespoons Whole grain mustard

    • Description :



    Enjoying them in season, wild vegetables are wonderful. Fiddleheads are the top part of immature fronds from the ostrich fern. They are found in spring in the wet lowlands of Maine particularly near shaded rivers and creeks. Their flavor is similar to that of asparagus and they are cooked in a similar manner. Asparagus, fiddleheads, or haricot verts make nice green substitutions in this recipe, depending on the season.



    Instructions :



    SALMON

    1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and brush the paper with 1 teaspoon of the olive oil.

    2. Core and cut the plum tomatoes in half lengthwise and place them cut side up on the baking sheet. Drizzle the tomatoes with 2 Tablespoons of olive oil and sprinkle the tomatoes with kosher salt and freshly ground black pepper. Bake in the preheated oven for 2 hours.

    3. Place the small potatoes in a pot and cover with cold water and 1 Tablespoon salt. Bring to a boil and simmer for 10 minutes. Remove immediately from the hot water and cool slightly. Cut the potatoes in half or quarters, depending on their size (you want bite-sized pieces) and place in an ovenproof pan or baking sheet. Drizzle the potatoes with 2 Tablespoons olive oil, salt, pepper and the rosemary. Roast in the 375-degree oven for 20 minutes.

    4. Bring 2 quarts of water to a boil with 1 Tablespoon salt. At a boil add the haricot verts and blanch for 1 minute. Remove immediately to an ice bath to cool.

    5. Heat a grill pan over high heat. Lightly coat the salmon fillets with olive oil and season with salt and pepper. Grill the salmon for 3 minutes on each side (depending on the thickness of the fillets) or until it is barely cooked through. Don’t overcook the salmon or it will dry out.

    6. Heat the haricot verts in a small sauté pan with a little olive oil and season with salt and pepper.

    7. To serve, place a mound of potatoes in the center of each plate. Top the potatoes with the haricot verts and the grilled salmon fillet. Place 3 roasted tomato halves and 2 egg halves around the salmon and sprinkle with some of the halved olives. Ladle the warm dressing over the salmon and garnish with a sprig of fresh tarragon.

    Whole Grain Mustard Dressing

    Place all ingredients (except fresh herbs) in a small saucepan and heat up to a simmer, just before serving. Stir in the herbs and serve.