Mass Appeal Poached salmon nicoise with caper vinaigrette

salmon

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Green olives are often less expensive and have a different flavor profile.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Yellow mustard is cheaper and widely available.

fresh basil

🥗Healthier: dried basil

💰Cheaper: parsley

Parsley is a cost-effective herb substitute.

In a pot, combine wine vinegar and water to create a poaching liquid.

Add bay leaf, coarsely chopped celery, tomatoes, and onion to the pot.

Cook the mixture until it reduces by about half to create a flavorful broth.

Prepare vegetables for roasting: wash fingerling potatoes, garlic, green beans, and tomatoes.

Drizzle olive oil over the vegetables in a pan without any additional preparation.

Roast the vegetables in the oven at 300°F for 25 to 35 minutes, checking tenderness with a knife.

Poach the salmon in the prepared broth, ensuring it is at a barely simmering temperature to keep it tender.

Prepare the caper vinaigrette by chopping shallot, capers, parsley, and tarragon together until roughly combined.

Add olive oil to the chopped mixture to create a pesto-like consistency, allowing flavors to meld.

Just before serving, add lemon juice to the vinaigrette for a bright flavor.

Plate the dish with roasted vegetables, poached salmon, and drizzle with the caper vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens