Roasted Salmon Salad Niçoise 5 Steps
Prepare the dressing. In a small bowl combine the lemon juice, honey, Dijon mustard, chopped anchovy fillets and fresh cracked black pepper, whisk until even. While continuing to whisk, begin streaming in the olive oil until the dressing is fully blended and emulsified. Whisk in the chopped parsley, cover and set aside.
Place the salmon on a parchment paper lined baking sheet, season lightly with salt and pepper, then spoon about 2-3 tablespoons of the vinaigrette over the fillet. Roast in a preheated 450°F oven for about 15 minutes, then broil on high for 2-3 minutes until the top is nicely browned. Remove from the oven and allow to cool completely before assembling.
Prepare an ice bath by combining 4 cups of ice with 8 cups of cold water in a large bowl. Blanch the French beans by bringing 2 quarts of salted water to a boil, quickly drop the French beans in the boiling water for 30 to 45 seconds, and then strain off and transfer immediately to the ice bath. Allow the beans to cool in the ice bath for about 5 minutes and then strain off to dry.
While the beans are drying, place the potatoes in a pot of salted water about 2 inches above the potatoes -- bring to a boil. Allow to boil for 5-7 minutes, turn off the heat and let the potatoes sit in the water for another 5 minutes before straining off. Once the potatoes are cool enough to handle, cut them in half and toss with about 3 tablespoons of the vinaigrette -- set aside.
To assemble the salad, line a large platter with the Boston bibb lettuce leaves, then place the roasted salmon in the centre. Arrange the dressed baby potatoes, blanched green beans, cherry tomatoes, cucumber slices, soft boiled eggs and olives around the salmon. Drizzle some of the vinaigrette over top of the ingredients or serve on the side.