Blackened Salmon Niçoise Salad
Hi! Are you having a superfantastic week? Yes? Good, me too! I’ve just returned home from a fantastic weekend in my home away from home, one of the best cities on earth; Nashville, TN. The home of Hot Chicken, BBQ, wicked coffee, music (not just country), sunshine, and all the feels.
My dear friends Ben and Angela tied the knot this weekend (congrats!), so we decided to portage all the way from the Great White North to visit, celebrate, and stuff our faces. A few weekend honourable mentions and ‘can’t miss’ Nash joints are…
Hattie B’s (to DIE for hot chicken). A must.
Edley’s (all the Southern BBQ I can eat)
Husk (Sean Brock is a genius)
Nashville Farmer’s Market (#thefreshest)
Barista Parlour (my favourite coffee house in the world)
Also, I may have spent Canada Day on a boat acting like a crazy person on Pearcy Priest Lake. Will he waterski? Yes he will! Total win of a weekend. Right?! Pumped.
This is the start of an epic travel month in my world. 16 flights, 4 countries, 3 continents. And I, for one, am absolutely freaking out excited. Nashville, Zurich, Nairobi, Kilifi, Mombassa, NYC, Toronto. I’m going to shoot photos like a mad man, and will mos def post as many as possible on this here blog. For live happenings, hit the kid’s snapchat – dennisfprescott. Awesome. Travel/must see recommendations are always welcome, friends.
Blackened Salmon Niçoise Salad!!! Oh yes!
This recipe is a total banger. Spicy, crunchy, sweet, and perfect for summer. Classic Niçoise flavorings with jerk-style spice. Perfect combo.
This is a serious business salad. Make with caution, you may fall in love.
Blackened Salmon Niçoise Salad
1-pound salmon, skin on
Zest of 1 lemon
1 teaspoon paprika
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1 teaspoon packed dark brown sugar
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons sunflower (or vegetable) oil
1 clove of garlic minced
1 shallot, minced
1 tablespoon Dijon mustard
1/3 olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and pepper to taste
1-pound baby new potatoes, rinsed but not peeled
8-ounces green beans, ends trimmed
8-ounces asparagus, ends trimmed
6-ounces fresh peas
2 cups pea shoots (or your favorite sprouts)
1/2 cup Kalamata olives
12-ounces cherry tomatoes, quartered
1/2 English cucumber, thinly sliced
4 free range eggs
First, prep the cooked veggies. Boil the potatoes until fork tender, then toss them in 1 tablespoon of olive oil. Set aside. Boil the green beans and asparagus for 3 to 4 minutes, until crispy but tender. Drain and run under cold water to stop the cooking process. Set aside.
Bring a saucepan of water to a boil and prepare an ice bath. When the water is boiling, carefully add the eggs and set a timer. Cook for exactly 6 1/2 minutes, then remove the eggs with a slotted spoon and transfer them to the ice bath. Cool until workable, then remove the shells. Set aside.
Next, prepare the dressing. Combine the garlic, shallot, and mustard in a bowl. While whisking constantly, slowly stream in the oil until thick and combined. Whisk in the lemon juice and season with salt and pepper. Set aside.
Next, prepare the salmon. Combine the lemon zest, spices, sugar, salt, and pepper in a small dish and mix. Rub the flesh of the fish all over with the spice mixture, leaving the skin bare. Heat the oil in a large, high-sided skillet. When hot, add the salmon flesh side down and fry for 2 to 3 minutes, until blackened. Carefully flip the fish and continue cooking 4 to 5 minutes, until the flesh easily flakes and is cooked through to desired doneness.Transfer to a board, remove the skin, and flake into large chunks.
Plate up the salad with the salmon, potatoes, green beans and asparagus, and all the fixings. Serve warm with the dressing.
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