For this salad it’s all about cooking the components ahead of time then assembling at the last minute. Keep all the ingredients together in «clumps» on the platter for the most beautiful impact. Dress each item separately, so as not to ruin your presentation.
Seared Salmon Niçoise
Red Wine Vinaigrette
Toss the tomatoes with olive oil, thyme, garlic, salt and pepper. Spread onto a parchment lined baking sheet, cut side up. Bake at 250 degrees (130 Celsius) until slightly shriveled, about 1 hour. Reserve.
Slice potatoes in half lengthwise, transfer to large pot of cold, well-salted water. Bring to a boil, reduce heat to low and simmer until potatoes are just fork tender, about 8 minutes. Drain. In a separate pot of boiling well salted water, working in batches, cook green beans for about 3 minutes until tender crisp. Immediately transfer beans to bowl of ice water. Drain and pat dry.
Rub salmon fillets with 1 tablespoon (15 mL) grape seed oil and lemon zest. Season generously with salt and pepper. Over high heat, heat remaining oil in an oven proof skillet till very hot. Sear salmon fillets, skin side up, for about 3 minutes per side, until brown and crusty. Transfer pan to 450 degree (230 Celsius) oven, until just opaque, or to desired doneness, about 5 minutes. (Alternatively, you can cook the salmon on a baking sheet at 450 degrees for about 12-14 minutes).
In separate bowls, toss potatoes and green beans with enough vinaigrette to coat. Arrange on plate with oven roasted tomatoes and olives and salmon. Drizzle with vinaigrette and season with salt and pepper.
In a bowl, whisk together shallot, garlic, mustard and vinegar. Gradually drizzle in olive oil, whisking to create an emulsion. Season with salt and pepper.