Instant Pot Salmon Niçoise Salad
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. This recipe works best with farmed salmon; we do not recommend using wild salmon. If the salmon has not reached at least 125 degrees (for medium-rare) after releasing the pressure, partially cover the pot and continue to cook using residual heat until it reaches 125 degrees.
Instructions
- Using highest sauté function, bring 1 quart water to boil in Instant Pot. Fill large bowl halfway with ice and water. Add haricots verts and 2 teaspoons salt to boiling water and cook until haricots verts are crisp- tender, 5 to 7 minutes. Turn off Instant Pot. Using slotted spoon, transfer haricots verts to prepared ice bath, let sit for 5 minutes, then transfer to paper towel–lined plate; do not discard ice bath.
- Arrange potatoes in even layer in water remaining in pot, then arrange eggs on top of potatoes. Fold sheet of aluminum foil into 16 by 6-inch sling. Place salmon skinned side down in center of sling and sprinkle with ½ teaspoon salt. Using sling, lower salmon into pot on top of eggs; allow narrow edges of sling to rest along sides of pot.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 5 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer salmon to large plate and let cool slightly.
- Add ice to prepared ice bath as needed. Using tongs, transfer eggs to ice bath and let sit for 5 minutes. Drain potatoes in colander and let cool slightly. Peel eggs and quarter lengthwise. Flake salmon into large 2-inch pieces.
- Whisk oil, lemon juice, basil, mustard, shallot, and remaining ¼ teaspoon salt together in small bowl, then transfer 2 tablespoons dressing to large bowl. Add lettuce, toss to coat with dressing, and season with salt and pepper to taste. Transfer lettuce to serving platter and top with tomatoes, olives, haricots verts, potatoes, eggs, and salmon. Drizzle with reserved dressing. Serve.
Time
1 hourYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Traditional French salade niçoise is incredibly vibrant and protein-packed with its mix of vegetables, hard-cooked eggs, olives, and canned tuna. For our version, we swapped out tuna for skinless salmon, which kept the classic flavors of this dish intact while giving us a fresher, meatier protein. Whether a true niçoise can include cooked vegetables has been debated, but we prefer the version popularized by Julia Child, which has boiled potatoes and warm green beans. Delicious but unquestionably fussy, salade niçoise requires all items to be prepared separately and cooked individually. If one cooking vessel is used, green beans are boiled first, followed by potatoes and then eggs, with each item needing to be either entirely drained or removed between each step. If separate pots are used, careful monitoring is necessary to monitor cooking times and avoid overcooking any of the items. And then there's the additional step of searing the salmon before assembling everything long after cooking the first item. The Instant Pot does away with this juggling, cooking practically everything at once. We used the high sauté function to cook our haricots verts to a perfect crisp-tender. After removing them from the pot, we used the remaining water to cook our potatoes, eggs, and salmon simultaneously. We layered the potatoes and eggs on the bottom, enabling us to rest the salmon gently in a sling on top. In only 5 minutes under pressure, these elements were warm and tender. A tangy dressing brought this new niçoise together; we tossed a small amount with the lettuce for even distribution, saving the rest for drizzling after assembling the salad. We topped the greens with cherry tomatoes and olives, along with our flaked salmon, haricots verts, and quartered eggs, to round out this bright, rich, warm, fresh, and crunchy meal. We dare you to find a more creative use for your Instant Pot.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. This recipe works best with farmed salmon; we do not recommend using wild salmon. If the salmon has not reached at least 125 degrees (for medium-rare) after releasing the pressure, partially cover the pot and continue to cook using residual heat until it reaches 125 degrees.
Instructions
- Using highest sauté function, bring 1 quart water to boil in Instant Pot. Fill large bowl halfway with ice and water. Add haricots verts and 2 teaspoons salt to boiling water and cook until haricots verts are crisp- tender, 5 to 7 minutes. Turn off Instant Pot. Using slotted spoon, transfer haricots verts to prepared ice bath, let sit for 5 minutes, then transfer to paper towel–lined plate; do not discard ice bath.
- Arrange potatoes in even layer in water remaining in pot, then arrange eggs on top of potatoes. Fold sheet of aluminum foil into 16 by 6-inch sling. Place salmon skinned side down in center of sling and sprinkle with ½ teaspoon salt. Using sling, lower salmon into pot on top of eggs; allow narrow edges of sling to rest along sides of pot.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 5 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer salmon to large plate and let cool slightly.
- Add ice to prepared ice bath as needed. Using tongs, transfer eggs to ice bath and let sit for 5 minutes. Drain potatoes in colander and let cool slightly. Peel eggs and quarter lengthwise. Flake salmon into large 2-inch pieces.
- Whisk oil, lemon juice, basil, mustard, shallot, and remaining ¼ teaspoon salt together in small bowl, then transfer 2 tablespoons dressing to large bowl. Add lettuce, toss to coat with dressing, and season with salt and pepper to taste. Transfer lettuce to serving platter and top with tomatoes, olives, haricots verts, potatoes, eggs, and salmon. Drizzle with reserved dressing. Serve.
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