Salmon Niçoise Salad

Salmon Nicoise Salad with Smashed Crispy Potatoes and Eggs Remoulade

6 Servings

Ingredients:

4 oz haricots verts, trimmed

Kosher salt

2 Tbl, plus ¼ cup olive oil

¼ cup drained capers, patted dry

1 lb skin-on salmon fillet

1 Tbl Greek To Me blend

Freshly ground black pepper

4 anchovy fillets packed in oil

1 Tbl whole grain Dijon mustard

½ tsp sugar

1 lemon

½ medium shallot, finely chopped

4 cups spring greens and romaine

¼ cup niçoise olives, pitted

8 oz Smashed Crispy Potatoes (recipe follows)

12 Remoulade eggs (recipe follows)

Directions:

In a medium saucepan, bring 4-6 cups of water and 2 Tbl salt to a boil and cook haricots verts  until crisp-tender, about 2-3 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.

Preheat oven to 425˚. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with blend, salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.

Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining ¼ cup oil. Season vinaigrette with salt and pepper.

Using a fork, break salmon into large flakes; discard skin.

 Arrange lettuce on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with the smashed crispy potatoes, haricots verts, remoulade eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.