Salmon Salade Nicoise

* Exported from MasterCook *

Salmon Salade Nicoise

Recipe By : Bon Appetit Too Busy to Cook
Serving Size : 2 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Seafoods To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 skinless salmon fillets -- (4-ounce)
1/2 teaspoon dried tarragon -- crumbled
2 small red potatoes
6 ounces green beans -- cut into 3-inch
-- pieces
6 romaine lettuce leaves
2 small tomatoes -- cut into quarters
2 hard-boiled eggs -- cut into quarters
1 green onion -- finely sliced
1 tablespoon capers
lemon-mustard vinaigrette

Place salmon in heavy medium skillet. Season with salt and pepper. Sprinkle w
ith tarragon. Add enough water to skillet to just cover salmon. Cover and sim
mer salmon over medium-low heat until salmon is opaque but still pink in center
, about 7 minutes. Using spatula, transfer salmon to plate and refrigerate unt
il chilled. Reserve water in skillet.

Return water in skillet to boil. Add potatoes to skillet. Cover and simmer un
til potatoes are just tender when pierced with knife, about 10 minutes. Transf
er potatoes to plate. Cool and slice. Reserve water in skillet.

Add enough additional water to skillet to cover bottom by 1 inch. Bring water
to boil. Add beans. Cover and simmer over high heat until beans are crisp-ten
der, about 4 minutes. Rinse beans under cold water to cool. Drain. (Can be p
repared up to 6 hours ahead; refrigerate.)

Arrange lettuce leaves on each of 2 plates. Top each with salmon fillet. Arra
nge half of potatoes, green beans, tomatoes and hard-boiled eggs decoratively a
round each salmon fillet. Sprinkle half of green onions and capers over each s
almon fillet. Serve, passing vinaigrette separately.

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