This healthy, gluten-free 35-minute salmon niçoise salad recipe is perfect for just about any lunch or dinner occasion. And I’m not just going to show you how to make salmon skin crispy, I’m going to show you how to make it even crispier!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE LEMON ANCHOVY AND CAPER VINAIGRETTE:
- 1-½ tbsp Fresh lemon juice
- 1 Anchovy fillet
- 1-½ tsp capers
- 3 tablespoons Extra virgin olive oil
- 1 clove Garlic, peeled
- 1 teaspoon Dijon Mustard
- 1 pinch Salt and pepper, for seasoning
- FOR THE NICOISE SALMON:
- 2 tablespoons Olive oil, divided
- 4 Baby potatoes, washed and cut into 1-inch-thick cubes
- 4 Large eggs at room temperature
- 5-⅔ ounces, weight Marinated artichokes in jar
- 7 ounces, weight Cherry tomatoes, halved
- 3-⅝ ounces, weight Pitted black olives, halved
- ½ pounds, 2-⅝ ounces, weight Cos lettuce, leaves washed and torn into pieces
- ⅓ cups Flat-leaf parsley, coarsely chopped
- 2 teaspoons capers
- 1 Peeled And Thinly Sliced Shallots
- 4 Portions of salmon with scaled skin
Preparation
Put all the dressing ingredients in a blender. Season with salt and pepper, then blitz for about 1 minute until you have a nice smooth batter. dressing.
Preheat a skillet over medium-high heat for a minute or two. Add 1 tablespoon of olive oil, then add the potatoes. Fry for about 10 minutes until cooked through and golden brown, stirring or stirring occasionally. When the potatoes are cooked, season with salt and pepper. Turn off the heat and transfer to paper towels to drain. Don’t throw away the pan.
Meanwhile, bring a pan of water to a gentle simmer, Gently lower the eggs into the simmering water. Cook the eggs for 8 minutes. While the eggs cook, put ice in a bowl of cold water.
Once the eggs are cooked, transfer them to the ice water to shock them. Break them up, then peel them carefully. One egg is peeled, cut it into quarters.
Put the artichokes, cherry tomatoes, black olives, lettuce, parsley, capers and sliced shallots in a bowl and use clean hands to stir the ingredients together until well combined.
Pat the salmon skin dry with paper towel, then cut a few incisions in the salmon skin. Season the salmon on both sides with salt and pepper. Preheat the skillet again over high heat, making sure it is hot. Add the remaining olive oil, then carefully place the salmon in the pan, skin side down. Fry for 4 minutes, then use a slice of fish to gently flip the salmon. Fry another 1-2 minutes on the other side and transfer the salmon to a plate or board.
Carefully remove the skin from the salmon, using a small knife. Put the pan back on the heat (add a little olive oil if necessary) and put the skin back in the pan to brown it on the side that is not crispy. Fry for about 30-60 seconds, then transfer to paper towel to drain.
To serve, add dressing to salad mixture, then toss with clean hands. Serve the salmon on a plate with the crispy skin. Add some of the salad mix on the side. Top with crispy potatoes and eggs.
