Where should I start with this dear friend? There are just so many things about her that I love!! Corinne is an amazing mother and grandma, a true friend through and through, she is a great listener and she gives great advice, she’s one of the most generous, unselfish friends I know. AND I just love hanging out with her. Corinne is my Harmons Cooking School pal and that is always a treat (no pun intended ha :). She is such an amazing cook and could open up a restaurant of her own because she is THAT good :). Today Corinne is sharing with us one of my favorites–Warm Salmon Salad Nicoise. This one is AMAZING!! I know because my DH and I were invited to eat with them :).
Look at this beautiful family and yes, Corinne is the mom!!! Some of my favs right here :). Soooo here’s Corinne…….
Peggy and I have been to some very fun cooking classes at the Harmons in Santa Clara. Lead by the team of Chef Jackie and Chef Shane, we have a great time learning, cooking and laughing. I highly recommend anyone interested to check these classes out.
One of the recent classes we attended was called summer salads and it has become a house favorite! I am not great at following the exact recipe, I usually shop for the vegetables that look fresh and add them to this version of the salad. So be creative with what your family likes!
WARM SALMON SALAD NICOISE
First off I make my dressing, which I love this dressing the most!
1 clove garlic minced
1 shallot minced
Add 1 part (1/4 cup) of pear champagne vinegar
Add 3 parts (3/4 cup) of grape seed oil
Tsp spicy brown mustard (don’t use frenchs, anything else is fine)
Salt and sugar depending on taste
Add salt and sugar at the very end. You will need a little of both. Add slowly and taste each time you add until you are satisfied. One other trick that really makes this dressing yummy is adding a few drop of truffle oil. But just a very few because it is potent! Blend everything in a food process or Vitamix. Refrigerate as you prepare the salads.
Boil 3-4 Yukon gold potatoes. When tender, set aside to cool slightly. While my potatoes are cooking I prepare my greens. I love to mix flavors of red and green leaf for pretty color. Boil 1 egg per salad. Prepare green beans and asparagus or whatever vegetables you like! I steam these vegetables to al dente. Wash and slice tomatoes into wedges. 3-4 wedges per salad is great. Peel and cut up potatoes and eggs.
Prepare salmon by adding a little salt and pepper. Heat a pan on the stove or grill until hot! Add olive oil and lay salmon presentation side down first (so the skin is up). Cook 3 minutes or until the salmon no longer sticks to the pan. Turn the heat down to medium and turn for an addition 2 minutes or until it is done to your liking.
Assemble salads! I like to put greens in the middle. Lay the vegetables around the edges with the salmon.
Pour the dressing over the salad. Call your favorite friends over and enjoy!