Alaska Salmon Nicoise* Recipe

Preparation Instructions

1. 1

   Prepare the Potatoes

   Place the fingerling potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.

2. 2

   Boil the Eggs

   In a separate pot, place the eggs and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes, then transfer to an ice bath to cool. Peel and set aside.

3. 3

   Cook the Salmon

   Season the Alaska salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat and cook the salmon for 4-5 minutes on each side or until cooked through. Remove from heat and let cool.

4. 4

   Blanch the Broccolini

   In a pot of boiling water, blanch the broccolini for 2-3 minutes until bright green. Drain and plunge into ice water to stop the cooking process. Drain again and set aside.

5. 5

   Prepare the Vinaigrette

   In a small bowl, whisk together champagne vinegar, olive oil, Dijon mustard, salt, and pepper to taste.

6. 6

   Make the Pesto Aioli

   In a small bowl, mix together the pesto, minced garlic, and a tablespoon of olive oil. Adjust seasoning with salt and pepper.

7. 7

   Assemble the Niçoise

   On a large plate, arrange the cooked fingerling potatoes, sliced hard-boiled eggs, cherry tomatoes, blanched broccolini, and cooked salmon. Drizzle with champagne vinaigrette and dollops of pesto aioli. Garnish with fresh basil leaves.