Salmon "Niçoise Salad” Style with Asparagus

From chef Alex Guarnaschelli: A Niçoise salad is classic in the South of France. The salad is traditionally made up of earthy potatoes, green beans or asparagus, fresh or tinned fish with tomatoes, olives and herbs with olive oil. This entrée dish interprets that salad as a main course. A Mediterranean feast that also feels hearty without being heavy. You can use any steaky fish: Cod, Flounder or Halibut. It might be most delicious made with Salmon...

Ingredients

  •   
  • 8
    ounces thin asparagus (or green beans)
  • 6
    medium Red Bliss potatoes, cut into thin rounds
  • 4
    tablespoons extra-virgin olive oil
  • 2
    teaspoons kosher salt
  • 1
    teaspoon oregano
  • ½
    teaspoon garlic powder
  • 2
    skinless, thick pieces salmon (6 oz. each)
  • 2
    tablespoons Dijon mustard
  • 1
    tablespoon red wine vinegar
  • 1
    large shallot, minced
  • 1
    medium Roma tomato, diced small
  • 1
    tablespoon chopped fresh basil

Directions

  • 1

    Preheat oven to 375⁰ F.
  • 2

    Arrange the asparagus on the bottom of the Endurables® Pouch. Season potato slices with 1 tablespoon of the oil, 1 teaspoon of the salt, the oregano and the garlic powder. Layer on top of the asparagus.

  • 3

    Season the salmon with the remaining salt. Nestle the fish on top of the potatoes. Place Endurables® Pouch on a baking sheet.
  • 4

    Place the tray in the center of the oven and bake with the zipper open, 20 min, or until the fish flakes easily with a fork.
  • 5

    In a medium bowl, whisk together the remaining 3 tablespoons of olive oil with the mustard, red wine vinegar and 1 tablespoon of water.
  • 6

    Remove the Endurables® Pouch from the oven and allow some steam to escape. Open the pouch carefully. Place each piece of fish on a serving plate with the asparagus and potatoes. Add the tomato and basil to the mustard dressing and spoon over top.

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