Salmon Nicoise

Created by Executive Chef Jim Smith, CEC, CDM, CFPP
Classic Residence by Hyatt at La Jolla Village
Serves 8

POACHING LIQUID:

• 48 ounces salmon fillet—eight 6-oz portions
• 1 quart water
• 1 cup white wine
• 1 each lemon—sliced
• 1 each shallots—sliced
• 5 sprigs fresh parsley sprigs—stems only

RED WINE DRESSING:

• 1 cup olive oil
• 1/2 cup red wine vinegar
• Salt and pepper—to taste
• 2 tablespoons fresh basil—chopped

SALAD INGREDIENTS:

• 12 ounces mixed greens
• 1 each Roma tomatoes—cut in eighths
• 1 each lemon wedges—cut in eighths
• 32 each olives, small—pitted, Nicoise
• 8 each artichoke hearts—halved
• 4 each red bliss potato—cooked and quartered

1. Poach fish in 1 qt water with 1 cup white wine, 1 sliced lemon, 1 sliced shallot and 4-5 sprigs of parsley by placing fish in a shallow pan, cover with water and other ingredients, cover with foil and bake at 300 degrees for 20 minutes.
2. Unwrap and let cool. Chill salmon.
3. Combine dressing ingredients.
4. Toss mixed greens with dressing.
5. To serve, place greens in the plate, place salmon on top and garnish each plate with 3 tomato wedges, wedge of lemon, 4 olives, 2 artichoke hearts and 2 potato wedges.
6. Top with chilled salmon.