RECIPE | Pan-Grilled Wild King Salmon Niçoise
Chef Joseph Manzare’s crowd-pleaser, brought to you by PAM Cooking Spray.
November 27, 2017
By Chef Joseph Manzare | Photograph ChefsFeed
A great Niçoise salad is deceptively easy.
It’s only when you get in the thick of it that you realize how crucial your foundation is to let all those gorgeous ingredients sing. New PAM Spray Pumps allow you to fine-tune the basic preparations—perfectly cooked salmon, here you come—at the heart of this classic.
4 6 oz. pieces of salmon, skin on
1 head of frisee, cleaned and trimmed
8 oz. green beans, blanched
4 hard-boiled eggs, peeled and halved
10 oz. small new potatoes, boiled in salted water until tender
4 Roma tomatoes cut into wedges
2 sprigs lemon thyme (regular thyme works too!)
3 oz. mixed whole olives
Sea salt & fresh ground black pepper
2 Tbs. extra virgin olive oil
New PAM Canola Oil Spray Pump
½ cup extra-virgin olive oil
3 Tbs. red wine vinegar
4 Tbs. freshly squeezed lemon juice
1 shallot, minced
1 garlic clove, peeled and crushed
1 tsp Dijon mustard
1 tsp capers, chopped
3 oz. Niçoise olives, pitted and chopped
6 large basil leaves, sliced very thin
Preheat oven to 300 degrees.
First, prepare the dressing. In a medium mixing bowl, add the vinegar, lemon juice, crushed garlic and minced shallot. Let sit for a half-hour, then whisk in the remaining ingredients, starting with Dijon mustard. Season with salt and pepper to taste.
Toss tomatoes and lemon thyme in a bowl, with 2 Tbs. extra-virgin olive oil, and season with salt and pepper. Place on a baking sheet and bake in oven for approximately two hours, or until almost all the liquid is gone from the tomatoes. Remove the tomatoes and set aside.
In a large salad bowl, toss the green beans, potatoes, olives, and frisee. Add dressing to taste, reserving some to dress the salmon. Gently toss in the eggs and tomatoes until everything is evenly coated. Season with salt and pepper. Set aside.
Spray a stovetop griddle with new PAM Canola Oil Spray Pump until evenly coated. Heat until it just starts to smoke, then lower to medium heat. Place salmon skin-side down on griddle, and let the skin crisp up, about 3 minutes. Divide your salad mix between four plates, flip the salmon and cook for another 3 minutes. Remove salmon and place on top of the salad mix. Drizzle your leftover dressing over the top, and serve.