Salmon Nicoise With Caper Vinaigrette Recipes

SALMON NICOISE WITH CAPER DRESSING

Salmon Nicoise with Caper Dressing image

Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1/2 teaspoon grated lemon zest and 2 tablespoons juice, plus lemon wedges, for serving
1/2 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
Coarse salt and freshly ground pepper
1 pound baby yellow potatoes
12 ounces green beans, trimmed
4 ears corn, cut into 1-inch coins
4 skin-on salmon fillets (5 ounces each), room temperature
3 mini cucumbers, or 1 English cucumber, sliced on the bias
Olives, such as Nicoise

Steps:

Whisk together zest and juice, 7 tablespoons oil, and capers; season with salt and pepper.
In a large pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil and cook until easily pierced with the tip of a knife, 7 to 9 minutes. Transfer to a plate with a slotted spoon. Add beans to pot; boil until crisp-tender, 3 to 4 minutes. Add corn and boil 1 minute more; drain.
Season fish with salt and pepper. Heat a large skillet over medium-high; swirl in remaining 1 tablespoon oil. Add fish, skinside down; cook, flipping once, until skin is crisp and fish is just cooked through, 5 to 6 minutes. Serve, with potatoes, beans, corn, cucumbers, olives, dressing, lemon wedges, salt, and pepper.

SALMON WITH OLIVE VINAIGRETTE

Salmon with Olive Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup pitted nicoise olives
1/4 teaspoon chile de arbol powder or cayenne pepper
2 cloves garlic, chopped
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 6-ounce salmon fillets

Steps:

Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

Nutrition Facts : Calories 420 calorie, Fat 26.5 grams, SaturatedFat 4.5 grams, Cholesterol 77 milligrams, Sodium 396 milligrams, Carbohydrate 6 grams, Protein 37 grams, Sugar 4 grams

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