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Salmon Nicoise Print Email


Leftover salmon lightly warmed in the microwave makes this salad a snap, if using, skip first part of recipe.

2 Salmon 6 oz Fillets
4 tsp. olive oil
4 tsp. white wine
salt and pepper

Place each salmon fillet on a piece of plastic wrap. Sprinkle with salt and pepper and drizzle with olive oil and white wine. Wrap fillet seam side up to keep in liquid. Carefully drop wrapped fillets seam side up into a pot of simmering water. Cover and simmer 8 to 9 minutes. Let cool in the wrap to infuse the flavor. Flake fillets to bite size pieces and place on top of Niçoise salad. Serves 4.

Niçoise Salad
Toss together with the vinaigrette:
1 head Boston lettuce, torn
4 medium potatoes, cooked and sliced
1/2 lb green beans, blanched and halved
1 yellow pepper, sliced
2 tomatoes, cut in wedges
1 small red onion, thinly sliced
1/4 cup pitted black olives
1 can anchovy fillets, chopped
4 hard-boiled eggs, quartered
Juice of lemon

Vinaigrette
Mix well the following (makes 1/4 cup):
2 tbsp. vinegar
6 tbsp. olive oil
Salt and pepper
1 tsp. parsley, chopped
1 tsp. tarragon, chopped
1 tsp. chives, chopped

Total Preparation Time = 35 min

Servings = 4
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