Nicoise Salad with Poached Salmon Recipe for a Family Meal

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

  1. In a large pot, boil or steam potatoes for about 15-20 minutes, until tender.
  2. In a large pot fitted with a steamer on high heat, steam green beans for 1 minute. Place in cold-water bath to cool.
  3. 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

  1. In a medium bowl, combine ingredients and stir to combine well.
  2. Assembly
  3. 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

  1. In a large heavy soup pot on high, bring all ingredients to a boil.
  2. Reduce heat and simmer, uncovered, for 20 minutes.
  3. Strain trough a fine mesh colander.
  4. Keep refrigerated until ready to use. Yields 6 cups.
Kim Kovelle
Kim Kovelle
As a Metro Parent content manager, Kim Kovelle brings over 20 years of writing and editing experience. She has strong roots in community journalism and a knack for making complicated topics make more sense.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -

LATEST STORIES

Wayne County’s Best School Districts Ranked for 2025

Explore Wayne County’s top school districts, ranked by teacher quality, test scores and graduation rates.

Spring Festivals, Dino Fun and More for Families in Metro Detroit This Weekend

Plan your weekend in metro Detroit with incredible bounce houses, a food truck rally, flower festivals and more for May 16-18, 2025.

The Friendship Fix Every Metro Detroit Parent Needs to Know

Brought to you by The Ethel and James Flinn Foundation

Amazing Metro Detroit Schools That Should Be on Your Radar

Find top Metro Detroit schools worth your attention—sponsored picks that support every learner from preschool to high school.




- Advertisement -