Saturday, 27 February 2010

Poached Salmon Salad with Warm Potatoes, Red Chile-Spiked Deviled Eggs, and Smoked Chile Dressing

That Bobby, he knows big flavour.
This is Bobby Flay's spin on a classic niçoise salad, adding his signature South Western flavours for a delicious and reasonably healthy dinner salad.
Ever since I made Julia Child's version of this composed salad in the summer I have been looking forward to trying it again, Bobby doesn't disappoint!
Serve this with a crisp white wine and a loaf of crackly-crusted French bread for a delicious dinner.

Poached Salmon Salad with Warm Potatoes, Red Chile-Spiked Deviled Eggs, and Smoked Chile Dressing
adapted from Bobby Flay, Mesa Cookbook

This salad is perfect for lunch or a light dinner. I've taken some of the elements that make the classic niçiose salad so satisfying - olives, capers, eggs, potatoes- and mixed them up with salmon as opposed to tuna, deviling the eggs is an especially decadent touch. Bobby Flay

Kosher salt
1 tbsp black peppercorns
2 tbsp fresh lemon juice
12 sprigs fresh flat-leaf parsley
1 1/2 lbs salmon fillet, skin removed
1/4 cup Kalamata olives, pitted and coarsely chopped
3 green onions, white and green parts, thinly sliced
2 tbsp capers, drained
3 tbsp finely chopped fresh cilantro
Smoked Chile Dressing* below
3 medium red potatoes (about 1 lb, scrubbed)
Red Chile-Spiked Deviled Eggs* below

1. Combine 4 cups of water, 1 tbsp of salt, the peppercorns, lemon juice, and parsley in a 9-inch high-sided sauté pan or shallow pot and bring to a simmer over medium heat. Place the salmon in the pan, cover, and simmer until just cooked through, about 15 minutes. Remove with a slotted spoon to a plate and let cool slightly.

2. Using a fork, flake the salmon into bite-sized pieces and place in a large bowl. Fold in the olives, green onions, capers, chopped cilantro, and 1/2 cup of the smoked chile dressing and stir until combined; season with salt. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.

3. Put the potatoes in a medium saucepan of salted cold water and bring to a boil over high heat. Cook until tender when pierced with a knife, 12-15 minutes. Drain, set aside to cool slightly, and slice 1/4 inch thick.

4. To serve, mound the salad in the center of 4 dinner plates. Arrange the potato slices and deviled eggs around the perimeter of the plates and drizzle everything with the remaining 1/2 cup dressing.

*I added steamed sugar snap peas which gave a lovely freshness and crunch factor to the composed salad.

Red Chile-Spike Deviled Eggs

6 large eggs
1/4 cup prepared mayonnaise
2 tsp chipotle purée
2 tsp ancho chile powder, plus extra for garnish
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh cilantro
Kosher salt and freshly ground black pepper

1. Put the eggs in a medium saucepan and add enough cold water to cover them by 1 inch. Bring just to a boil over high heat, then turn off the heat, cover the pot, and let sit for 15 minutes.

2. Drain the eggs and run under cold water to cool. Remove the shell from each egg. Slice each egg in half lengthwise and carefully remove each yolk. Place the yolks in a medium bowl and mash with a fork. Add the mayonnaise, chipotle purée, ancho powder, chives, and cilantro and stir until combined; season with salt and pepper.

3. Carefully spoon the mixture back into the egg white halves. These can be made up to 8 hours in advance. Dust with ancho powder before serving.

Smoked Chile Dressing

1/4 cup red wine vinegar
1 clove garlic, coarsely chopped
2 tbsp chopped red onion
1 tbsp chipotle chile purée
1 tbsp honey
1 tsp kosher salt
3/4 canola oil

Combine the vinegar, garlic, onion, chipotle purée, honey, and salt in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. This can be made up to 1 day in advance and refrigerated.

Poached Salmon Salad with Warm Potatoes, Red Chile-Spiked Deviled Eggs, and Smoked Chile Dressing for Souper Sundays, a celebration of all things soup, salad, and sammies!