Poached Salmon Niçoise

Although it has many variations, the classic salad of Nice, France, typically includes haricots verts—slender, young green beans—along with boiled potatoes, hard-cooked eggs and lettuce. Usually the salad also contains tuna, but, in this recipe, using poached salmon puts a new twist on the old favorite. The salad dressing and hard-boiled eggs can be prepared and refrigerated for up to a week in advance. The salmon, potatoes and haricots verts can be cooked and refrigerated for up to 2 days.

Poached Salmon Niçoise

1 1/2 lb. (750 g) center-cut wild salmon fillet, pin bones and skin removed, cut into 3 pieces

1/2 cup (4 fl. oz./125 ml) white wine, plus more as needed

2 shallots, 1 sliced and 1 minced

8 black peppercorns

Kosher salt and freshly ground pepper

1/2 lb. (250 g) fingerling potatoes, halved lengthwise

1/2 lb. (250 g) haricots verts, trimmed

3 Tbs. fresh lemon juice

1 Tbs. Dijon mustard

5 Tbs. (3 fl. oz./80 ml) olive oil

1 head romaine lettuce, torn into bite-sized pieces

6 hard-boiled eggs, peeled and quartered

4 Campari tomatoes, each cut into 8 wedges

1/2 cup (2 1/2 oz./75 g) pitted Kalamata olives

In a deep, 10-inch (25-cm) frypan with a tight-fitting lid, combine the salmon, white wine, 1/2 cup (4 fl. oz./125 ml) water, the sliced shallot, peppercorns and 1/2 tsp. salt. Bring to a gentle boil over high heat, then reduce the heat to low, cover and gently simmer until the salmon is light pink throughout, about 10 minutes. Using a large flat spatula, remove the salmon from the liquid and let cool. When cool enough to handle, cut the salmon into big chunks.

Place the potatoes in a heavy saucepan with 1/2 tsp. salt and add cold water to cover by 2 inches (5 cm). Bring to a boil over high heat, then reduce the heat to low and simmer until the potatoes are fork-tender, 6 to 8 minutes. Using tongs, remove the potatoes from the water and let cool. Return the saucepan of water to a boil over high heat. Add the haricots verts and cook for 2 minutes. Drain well in a colander, rinse
under cold water and drain again. Set aside.

In a bowl, combine the lemon juice, mustard, minced shallot and salt and pepper to taste. Pour in the olive oil slowly, whisking until well blended. Taste and adjust the seasoning. Place the lettuce in another bowl. Pour in three-fourths of the dressing and toss to coat the lettuce well. Mound the lettuce in the middle of a platter and surround it with the salmon, eggs, potatoes, haricots verts, tomatoes and olives. Drizzle with the remaining dressing and serve immediately. Serves 4 to 6.

Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.