Kid Friendly Recipes Nicoise Salad with Poached Salmon Recipe for a Family Meal « Previous Next » Kim Kovelle • October 28, 2013 Add Comment Tweet Can you imagine getting all your food from the wild? That's what the pre-Pilgrim North Americans did. So did chef Andrew George Jr. As a kid growing up in a rustic area of Canada, he and his five siblings hunted and fished. Now, as a grownup, in his book Modern Native Feasts (Arsenal Pump Press, November 2013, $21.95), the indigenous "aboriginal" cuisine expert shares a recipe kids make in his SuperChefs Cookery for Kids program. There are a few steps, but George assures that kids have a blast (bonus: They learn to say a fancy French word – "nee-SWAHZ"). This version swaps salmon for the usual tuna. Why not try it for something truly "traditional" this Thanksgiving? Salad Ingredients 4 4-oz. salmon fillets 4 cups vegetable broth (or court bouillon; see final recipe, below) 1⁄2 lb. baby new potatoes 1 cup chopped green beans 1⁄2 lb. mixed baby greens 1⁄4 cup artichokes, cooked and quartered (with bristly "choke" section removed), or canned 1⁄2 cup halved cherry tomatoes 1⁄4 cup pitted black olives 4 eggs, hard-boiled, sliced into quarters Directions In a large pot, boil or steam potatoes for about 15-20 minutes, until tender. In a large pot fitted with a steamer on high heat, steam green beans for 1 minute. Place in cold-water bath to cool. In a large stock pot on medium-high heat, poach salmon in court bouillon (or broth) for about 10 minutes. Set aside to cool. Vinaigrette Instructions 1⁄4 cup white wine vinegar 2 tsp. Dijon mustard 1 garlic clove, minced 1 shallot, finely chopped 1 tsp. honey 1/2 cup canola oil Directions In a medium bowl, combine ingredients and stir to combine well. Assembly In a large salad bowl, assemble potatoes, green beans, salmon, greens, artichokes, tomatoes, olives and eggs. Spoon vinaigrette over salad. Makes four servings. Bonus: Court Bouillon Ingredients 1/2 large carrot, thinly sliced 1/2 large onion, thinly sliced 1 celery stalk, thinly sliced 6 whole black peppercorns, crushed 5 fresh parsley stalks 1 bay leaf 1 Tbsp. salt 1/4 cup white wine vinegar 8 cups cold water Directions In a large heavy soup pot on high, bring all ingredients to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Strain trough a fine mesh colander. Keep refrigerated until ready to use. Yields 6 cups.