Red Meat Detox.... 'Cause We're Doing Another Used Meat Section Beef Run This Week - Salmon Niçoise

Just trying to have one somewhat healthy meal this week as we work our way through the post-Super Bowl red meat offerings at your butcher's Sale Section. I love Nicoise salads and saw this recipe using salmon instead of the usual tuna. Do be sure and take the time to fry the capers. They're marvelous that way! Little briny, vinegary, crunchy bits of goodness.

The Colonel said this was one of the best meals I've made for him. And it wasn't even chili dogs!

Mangia!

Salmon Niçoise

Bon Appetit

8 ounces small purple potatoes

Kosher salt

4 ounces haricots verts, trimmed

6 large eggs, room temperature

2 tablespoons plus ¼ cup olive oil

¼ cup drained capers, patted dry

1 pound skin-on salmon fillet

Freshly ground black pepper

4 anchovy fillets packed in oil

1 tablespoon whole grain Dijon mustard

½ teaspoon sugar

1 lemon

½ medium shallot, finely chopped

4 cups frisée or mâche

¼ cup niçoise olives, pitted

Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon.

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.

Preheat oven to 425˚. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.

Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining ¼ cup oil. Season vinaigrette with salt and pepper.

Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.

Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.