{"id":2377,"date":"2017-05-18T08:40:08","date_gmt":"2017-05-18T14:40:08","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=2377"},"modified":"2017-05-17T10:41:02","modified_gmt":"2017-05-17T16:41:02","slug":"seared-salmon-nicoise","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/seared-salmon-nicoise","title":{"rendered":"Seared Salmon Ni\u00e7oise"},"content":{"rendered":"

\"Seared<\/p>\n

Ni\u00e7oise is one of my favourite spring\/summer salads. It originated in Nice as a simple composed tomato, anchovy, and olive oil salad. While\u00a0it\u2019s come a far far\u00a0way,\u00a0many will still\u00a0argue that there are very specific ingredients that Ni\u00e7oise should (and shouldn\u2019t) have.\u00a0I\u2019m a free spirit when it comes to cooking and\u00a0like to give myself a little bit\u00a0of flexibility with the ingredients that I use in this salad, taking advantage of fresh seasonal produce and experimenting with different types of fish as well.<\/div>\n

\"Roasted<\/p>\n

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For today\u2019s version, I roasted up some baby potatoes and asparagus for the base, because it\u2019s SPRINGGGG!\u00a0Then added hard-boiled eggs,\u00a0olives,\u00a0cherry\u00a0tomatoes (not quite seasonal, but i felt that the salad needed a juicy ingredient), and finally I\u00a0topped it with thinly sliced\u00a0radishes and finely chopped\u00a0chives. While tuna is typically found in Ni\u00e7oise, I promise you that the\u00a0seared salmon that I\u2019m using today\u00a0will not disappoint. Any fatty and full-flavoured\u00a0fish will be delicious, even canned fish, which is often overlooked. If you have access to marinated anchovies (not the salt-packed ones), I encourage you to try those as well. They\u2019re a little bit harder to get, and perhaps an acquired taste,\u00a0but totally worth trying in this salad.<\/div>\n<\/div>\n

\"Seared<\/p>\n

\"Searing<\/p>\n

Ni\u00e7oise can be made as either a tossed or composed salad. If I\u2019m making it just for myself, I would toss everything in a bowl, mix up the dressing, and be on my way. Serving it to a group of people is a little bit different.\u00a0I prefer the composed version, as it\u2019s much better looking and people can be selective with what ingredients they\u2019re putting on their plate. They key to a good composed salad (Ni\u00e7oise, or otherwise) is making sure that all of\u00a0the components are properly seasoned. Pouring the dressing on top doesn\u2019t always get into all of the nooks and crannies, so make sure that you dress each component\u00a0as you go, and then you\u2019ll know that all parts of the salad are seasoned and delicious.<\/p>\n

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