Feasting at Home : NICOISE SALAD with CHARRED FISH

Aug 8, 2013

NICOISE SALAD with CHARRED FISH



This version of Nicoise Salad is hearty enough for dinner, full of fresh farmers market ingredients like purple potatoes, green beans, heirloom cherry tomatoes and fresh herbs over a bed of greens- yet light enough for hot summer evenings.  The charred fish is from our local Spokane Farmers Market too, from a vendor called  Old Harbor Sustainable Seafoods. This particular fish is called Black Rock Fish, wild, from Alaska and is similar to bass, sable fish or black cod. It's a great fish for grilling because it holds up well and really likes marinades. But really, any grill-able fish will do-  salmon, halibut, sea bass, black cod or tuna - just make sure it's a thicker cut, at least an inch thick. 


Niçoise salad (pronounced ne-suaz) also know as Salade Niçoise, is a French salad originating from  Nice. Located on the south east coast of France on the Mediterranean Sea, much of Nice's cuisine comes form the ocean itself. Traditionally the salad is composed of fresh tuna and only raw vegetables, hard boiled eggs, anchovies, olive oil and Nicoise olives. This version is a twist on the original. 




Instead of hard boiled eggs I added marinated peppers and cannellini beans, both for protein and heartiness. And truthfully for my husband Brian- who won't come near a hard boiled egg.

The great thing about this salad is, it can mostly be made ahead if need be.  And believe it or not, it's makes for a delicious camping meal- with just a few adaptions. For an upcoming article in the Spokesman Review on Easy Camping Meals, I included this recipe and some other tips for camping meals ... and will post the link here once it's out.

Below is the regular recipe, and underneath that- "camping version".
Hope you enjoy!






















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NICOISE SALAD with CHARRED FISH




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Nicoise Salad with Charred Fish
A hearty summery salad with grilled marinated fish, fresh summer tomatoes, beans, potatoes and herbs, with a lemon mustard seed vinaigrette.

Ingredients:
  •  4 x 6oz fish filets -any thicker cut, grill-able fish (salmon, black cod, rockfish, mahi mahi, halibut, bass, tuna) 
  •  2 x 15 oz cans cannellini beans rinsed and drained (or 3 C cooked) 
  • 12 baby new potatoes halved and blanched 
  • 1/2 lb green beans trimmed and blanched 
  • 1/4 cup kalamata or niçoise olives sliced 
  • 2 Tbsp capers, drained. 
  • 1/2 C sliced roasted red bell pepper 
  • Mixed greens, spinach or arugula for 4 people, approx 8 oz 12 cherry tomatoes 

 Nicoise Dressing Ingredients:
  • 1/2 cup fresh lemon juice and zest of one lemon ( Meyer Lemon if possible)
  • 3/4 cup extra-virgin olive oil 
  • 1/2 C red onion- finely diced 
  • 1 Tbsp fresh thyme leaves 
  • 1/2 C chopped italian parsley 
  • 2 teaspoons whole grain mustard 
  •  3/4 tsp Kosher Salt 
  •  fresh ground black pepper
 Fish Marinade:
  • 1/4 C olive oil 
  • 6 cloves garlic minced 
  • 1 T whole grain mustard 
  • 3/4 tsp kosher salt
  •  fresh ground pepper 
  •  zest of one lemon ( meyer lemon if possible) 
Instructions:

Mix all ingredients for the fish marinade in a medium bowl and coat fish with it,  marinating for at least a 1/2 hour or preferably overnight.


Blanch potatoes and green beans. Cool, set aside.

Make Nicoise dressing. Mix all the ingredients together in a medium size bowl. Add cannellini beans, roasted peppers, capers, olives. 


Grill fish over a grill or campfire using a grate, charring fish over hot coals for just a few minutes,  with a metal spatula, move to cooler spot, or place on foil, or even a bed of lemon slices, until cooked to your desired done-ness.
 

Assemble the salad. Lay down a hearty bed of greens.  Spoon a little Nicoise dressing from the bowl of marinated vegetables over the greens. Arrange or divide the marinated bean mix over the dressed greens, and arrange or divide the potatoes and green beans drizzling with a little marinade, and top with charred fish. Garnish with sliced cherry tomatoes and give fish a little squeeze of lemon, cracked pepper.


Details
Prep time: Cook time: Total time: Yield: 4







Charred Fish Nicoise -THE CAMPING VERSION (Same ingredients, different Instructions)
( makes 4 generous portions)

4 x 6oz fish filets -any thicker cut, grill-able fish (salmon, black cod, rockfish, mahi mahi, halibut, bass, tuna)  
2 x 15 oz cans cannellini beans rinsed and drained  (or 3 1/2 C cooked)
12 baby new potatoes halved and blanched
1/2 lb green beans trimmed and blanched
1/4 cup kalamata or niçoise olives sliced
2 Tbsp capers, drained.
1/2 C sliced roasted red pepper
Mixed greens, spinach or arugula for 4 people, approx 8 oz
12 cherry tomatoes

Nicoise Dressing:
1/2 cup fresh lemon juice and zest of one lemon
3/4 cup extra-virgin olive oil
1/2 C red onion- finely diced
1 Tbsp fresh thyme leaves
1/2 C chopped italian parsley
2 teaspoons whole grain mustard 
3/4 tsp Kosher Salt
 fresh ground black pepper

Fish Marinade:
1/4 C olive oil
6 cloves garlic minced
1 T whole grain mustard
3/4 tsp kosher salt
fresh ground pepper
zest of one lemon

CAMPING VERSION INSTRUCTIONS:

Mix all ingredients for the fish marinade and place in gallon size ziplock bag with the fish, coating all sides. Freeze.

Make Nicoise dressing, mixing all the ingredients together in a medium size bowl. Add cannellini beans, roasted peppers, capers, olives, blanched potatoes and blanched green beans. (NOTE: you could blanch the potatoes and green beans at the campsite if you prefer, but they do freeze OK too.) Mix and Freeze in gallon ziplock freezer bag.

Remember to pack the greens and tomatoes. At the campsite, grill fish over a grill or campfire using a grate, charring fish over hot coals for just a few minutes, and with a metal spatula, move to cooler spot, or place on foil, or even a bed of lemon slices, until cooked to your desired done-ness.

Assemble the salad. Lay down a hearty bed of greens. Spoon a little Nicoise dressing from the bag of marinated vegetables over the greens. Divide the marinated veggie -bean mix over the dressed greens, and top with fish. Garnish with sliced cherry tomatoes and give fish a little squeeze of lemon. 

1 comment:

  1. Wow! This looks soooo good. It is the type of food that I would like to eat EVERY single day! As always I love your photos. Yum.

    ReplyDelete

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