Poached Salmon Niçoise

Poached Salmon Niçoise
Photo by Annabelle Breakey

Ingredients

  • Sea salt to taste
  • 2 large bunches watercress, root ends trimmed, leaving stems intact
  • 2 large bunches watercress, root ends trimmed, leaving stems intact
  • 2 bay leaves
  • Sea salt to taste
  • 2 tablespoons chopped basil
  • 10 black peppercorns
  • + 29 more ingredients
    • 2 cups white wine
    • 10 small yellow-skinned new potatoes, boiled until tender and cut in half
    • 4 hard-cooked eggs, cut into quarters
    • 3 Roma tomatoes, cut into lengthwise wedges
    • 3 Roma tomatoes, cut into lengthwise wedges
    • 2 tablespoons chopped basil
    • 2 tablespoons chopped flat-leaf parsley
    • 3 garlic cloves, minced
    • 2/3 cup extra-virgin olive oil
    • 1 tablespoon whole-grain mustard
    • ½ cup pitted Niçoise olives
    • 1 tablespoon kosher salt
    • 4 hard-cooked eggs, cut into quarters
    • 2 bay leaves
    • 2 tablespoons chopped flat-leaf parsley
    • 2/3 cup extra-virgin olive oil
    • ¼ pound haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp
    • ½ cup pitted Niçoise olives
    • 1 tablespoon kosher salt
    • 2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)
    • 10 black peppercorns
    • ¼ pound haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp
    • 10 small yellow-skinned new potatoes, boiled until tender and cut in half
    • 1 tablespoon whole-grain mustard
    • 5 tablespoons Champagne vinegar
    • 2 cups white wine
    • 5 tablespoons Champagne vinegar
    • 3 garlic cloves, minced
    • 2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)

1. To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine. Add salmon and enough water to cover. 2. Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is jus...

View full recipe at My Recipes

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