42
PREP TIME
15 min
TOTAL TIME
25 min
Serves
4
Photo, Carmen Cheung. Food styling, Ashley Denton. Prop styling, Madeleine Johari.
A rainbow of fresh vegetables makes this broiled salmon salad a hearty and healthy meal.
1. Bring a pot of salted water to a boil. Add green beans. Cook until tender-crisp, 3 to 4 min. Scoop out with a slotted spoon and place in a bowl of ice water. Add potatoes to boiling water and cook until fork-tender, about 12 min. Drain and run under cold water. Pat dry beans and potatoes. Cut potatoes in half.
2. Position rack in top third of oven, then preheat broiler. Line a baking sheet with foil. Arrange fish on prepared sheet. Stir 1 tbsp Dijon with 1 tsp honey, lemon zest and 1/4 tsp salt in a small bowl. Spread mustard mixture over fish. Broil until a small paring knife inserted into thickest part of fish comes out warm, 5 to 8 min.
3. Whisk oil, lemon juice, shallot and remaining 1 tbsp Dijon, 2 tsp honey and 1/4 tsp salt in a medium bowl. Whisk in tarragon.
4. Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Add potatoes to same bowl and toss with 2 tbsp dressing. Arrange beside beans. Toss radishes with 1 tbsp dressing and add to platter. Scatter olives over veggies and drizzle with remaining dressing. Then, top with fish, soft-boiled eggs and cherry tomatoes.
Kitchen tip:
Niçoise salad traditionally includes hard-boiled eggs, but soft-boiled ones make it even tastier.
