Cold Poached Salmon Nicoise Salad With Crispy Potatoes Recipes

SALMON NICOISE SALAD

Salmon Nicoise Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound small red-skinned potatoes (about 10)
8 ounces green beans, trimmed
1/4 cup plain nonfat Greek yogurt
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 romaine lettuce heart, chopped
1/2 small red onion, thinly sliced
1 15-ounce can skinless, boneless wild Alaskan pink salmon
1/4 cup pitted kalamata olives, halved
1 cup quartered cherry tomatoes
1 15-ounce can no-salt-added white beans, drained and rinsed

Steps:

Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool, then thinly slice.
Meanwhile, put the green beans in a microwave-safe bowl and add a splash of water. Cover with plastic wrap and microwave until tender, 6 to 8 minutes. Drain and pat dry; set aside.
Make the dressing: Whisk the yogurt, vinegar and olive oil in a medium bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the romaine with 1 tablespoon of the dressing in a large bowl.
Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with the remaining dressing. Season with salt and pepper.

Nutrition Facts : Calories 446 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 46 milligrams, Sodium 342 milligrams, Carbohydrate 41 grams, Fiber 9 grams, Protein 31 grams

COLD POACHED SALMON

Cold Poached Salmon image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups water
1/4 cup white wine vinegar
1/4 cup dry white wine
2 bay leaves
1 teaspoon whole white peppercorns
1 teaspoon dried thyme
1 small onion, peeled and chopped
1 carrot, washed and chopped
2 stalks celery, washed and chopped
1 leek, washed and chopped
4 five-ounce fresh salmon filets, all skin and bones removed

Steps:

Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.;

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