Salmon Salade Nicoise

I know, i know.
Salade Nicoise is made with tuna. But i like salmon, so i make mine with salmon.
Besides, salmon is so easily available and cheap here, in Dubai. I just got 4 gorgeous, fat, thick salmon steaks from Carrefour (french Target-type)and paid only about $US10.00 for all of 'em.
Ain't life grand?

Anyway, i adopted this recipe from the Barefoot Countess herself. She, however, makes it with tuna and doesn't mix in the bowl, but rather presents veggies, eggs and fish side-by-side on the platter. Also, she fancies up potatoes too much, soaks them in mixture of chicken stock, dry wine, champagne vinegar, blah-blah-blah.

I just boil mine.

So, here is what you'll need:

3 fresh salmon steaks
Good olive oil
Kosher salt
Freshly ground black pepper
3/4 pound green beans, blanched
1 pound young white or red potatoes, boiled and cut bite-size
3 ripe tomatoes, cut into wedges
3 hard-cooked eggs, peeled and cut in 1/4
handful good black olives, pitted
handful of mixed greens (i like Organic Baby Greens Mix)

For the vinaigrette:

3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil

First things first: you need to cook your fish. It's ok, don't be afraid.
Just throw them beauties on the medium-low grill and grill till flaky. Then flip on the other side and grill that side till flaky.
Alternatively, you can pan fry them on the medium low heat with a bit of EVOO. Just make sure they've cooked thru and flake.

That's done.

Now, put all your veggies, greens and egg quarters into a bowl. You can either flake your salmon steaks now and throw them in as well, or, better yet, you can serve the steaks alongside the salad.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

Pour yourself some chilled white wine and enjoy the fruits of you labor!