Pan Seared Salmon Niçoise Salad
Check out recipes posted every Friday from our chefs! Today's recipe by Estero, Florida's Executive Chef, Lauren Simon!
Materials
Curry Deviled Eggs
- 2 Boiled Eggs
- 1 tbsp Mascarpone Cheese
- 1 tsp Curry Powder
- 1 tbsp Heavy Cream
- Salt & Pepper to taste
Lemon Tarragon Potato Salad
- 1 lb Fingerling Potatoes
- 3 tbsp Olive Oil
- 1 tbsp Fresh Tarragon roughly chopped
- 1 Lemon zest and juice
- 1 tbsp Dijon Mustard
- Salt & Pepper to taste
Pan Seared Salmon
- 4 Salmon Fillets
- 2 tbsp Coconut Oil
- 1 tbsp Butter
- Salt & Pepper
Instructions
Curry Deviled Eggs
- Cut eggs in half lengthwise and scoop out the yolk into a small bowl. Add the mascarpone, curry powder and heavy cream to the yolks and whisk until smooth. Season with salt and pepper. Pipe the filling into the egg whites and chill until ready to use.
Lemon Tarragon Potato Salad
- Place potatoes into a large pot and cover completely with water. Season liberally with salt and bring to a boil. Boil the potatoes until fork tender and drain. Rinse with cool water and pat dry. Slice potatoes in half and toss with olive oil, tarragon, lemon zest and juice and Dijon mustard. Season with salt and pepper to taste
Pan Seared Salmon
- Heat a large nonstick pan over medium high heat. Season the salmon with salt and pepper while the pan is heating
- Add the coconut oil to the pan and swirl to coat. Add the salmon and then the butter. Swirl the pan to incorporate the butter. Cook until the first side in well browned and crisp, about 3-4 minutes. Carefully flip and cook an additional 1-2 minutes.