Roasted Salmon Niçoise Salad (serves 4)
Adapted from Ina Garten’s Roasted Salmon Niçoise Platter
When your absolute neutrophil count drops, and your ability to fight infection is compromised, your doctor may put you on a neutropenic diet to protect you from bacteria found in certain foods. You will need to avoid anything raw or undercooked, and you will be very limited when it comes to fruits and vegetables. After a few days of hot soups and pasta dishes, you will start to fantasize about the crunch of fresh romaine lettuce or a crisp cucumber. This salad is what gets me through those times! Everything is cooked and safe. You can follow the recipe below and serve at room temperature, or you can prepare each component ahead of time and refrigerate until cool. This way you trick yourself into thinking you are eating a fresh salad!
4 6-oz filets skin-on fresh salmon
3 tablespoons olive oil
1 teaspoons Dijon mustard
1 garlic clove, crushed
zest and juice of 1 (washed) lemon
salt and pepper
1 lb small Yukon gold potatoes
3/4 lb cleaned and trimmed haricots verts
1 pint roasted cherry tomatoes, rinsed well
4 hard-cooked eggs
1/2 cup pitted kalamata oilves (from a jar, not the gourmet kind you fish out of a barrel)
For the vinaigrette:
3 tablespoons champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 cup good olive oil
salt and pepper to taste
Preheat the oven to 400 degrees.
Place the salmon filets into a roasting pan lined with aluminum foil. Whisk together the olive oil, mustard, garlic, lemon juice, salt and pepper and pour over the salmon filets to marinate for 15 minutes.
Meanwhile, cook the potatoes in boiling water until fork tender. Drain, and set aside.
Place the cherry tomatoes on a sheet pan and drizzle with olive oil, salt and pepper. Roast until the tomatoes collapse and begin to caramelize, about 10 minutes. Remove and set aside. Now turn up the oven to 500 degrees.
Blanch the haricots verts in a pot of salted water until cooked through, but still crisp. Immerse into an ice bath to stop the cooking and preserve the color. Drain.
Roast the salmon for 15 minutes, or until cooked all the way through – remember undercooked fish is not safe for you. Remove and set aside to let rest for 10 minutes.
Whisk together the vinegar, mustard, olive oil, salt and pepper.
Arrange the salmon, potatoes, haricots verts, roasted tomatoes, olives and eggs on a platter. Pour the vinaigrette over everything and enjoy!