I have a thing for Nicoise salad, so it was the first thing I thought about when I wrapped up a Carol-sized portion of Copper River Salmon after dinner a few nights ago. If Copper River Salmon is new to you, here’s a link. Look for this beautiful and amazingly-flavorful fish at your market.
I tossed baby arugula and sliced scallions in a sharp, lemony vinaigrette and topped them with the flaked salmon, nicoise olives, sliced sweet cherry tomatoes and hard-cooked eggs. For a meaty, salty kick, I laid a few anchovies across the eggs. I love the contrast of the creamy egg and the salty fish. But, if you’re anchovy-ambivalent, it’s okay to leave them off. Before digging in, I drizzled more of the lemon vinaigrette, grated a pinch more pepper and dropped a few leaves of fresh basil across the top.
Without crunchy green beans and new potatoes, my Copper River Salmon Salad for One wasn’t a true Nicoise, but it did evoke the feeling of a lazy day on the Mediterranean. And, speaking of lazy days, I’m not headed to the Med, but I’m going to take a bit of a break. Hope you’re having a lovely summer and I’ll see you back here soon!
|Copper River Salmon Salad for One||
- 1 egg, hard-cooked
- 1-2 anchovies (completely optional, but they provide a wonderful salty counterpoint so you should add them)
- 2 heaping handfuls of baby arugula
- 2 small scallions, sliced thin
- generous 1/4 cup of cherry tomatoes, sliced
- 4-5 oz cooked salmon, flaked (I used Copper River, which is divine, but your favorite sustainably-fished salmon is just fine)
- 1 Tablespoon nicoise olives, drained
- a few fresh basil leaves for garnish
- 1/4 teaspoon salt
- freshly-grated pepper to taste
- 1/4 teaspoon Dijon mustard
- juice of 1 lemon
- 2 teaspoons honey (add more if you want to balance the citrus; this is a tart dressing)
- 3 Tablespoons extra-virgin olive oil
- Put the egg in a small saucepan, add cold water until the egg is covered. Bring to a rolling boil on the stove and then turn off the heat, cover the pan and let sit for 15 minutes. Remove the pan from the stove, pour off the hot water and then rinse the egg with cold water. When the egg is cool enough to handle, peel carefully and slice in quarters. Drape the anchovies across the top of the egg slices if you’re using them.
- While the egg is resting, combine the arugula and sliced scallions in a medium-sized bowl. Slice the tomatoes, organize the other ingredients, putting them in small bowls.
- Prepare the dressing: Whisk the salt, pepper, mustard, lemon juice and honey in a measuring cup. Add the olive oil and whisk until thickened.
- Toss the arugula and scallions with a tablespoon of dressing; add more dressing if you need to. Plate the greens on your serving plate. Arrange the tomatoes, flaked salmon, olives and eggs across the plate as you like. Drizzle with more dressing (you’ll have plenty of dressing to spare), and drop a few small basil leaves across the top. Give the plate one more pass with the fresh pepper and eat immediately.