Roasted Salmon Nicoise Platter

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This is really good!!!!

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I have made this a million times and I never get tired of it. A perfect meal for a hot summer night. I have made it in the winter as well, subsituting roasted root vegetables. I have also used steelhead instead of salmon and it is great! I also serve this with a homemade dill sauce:
Combine 1 cup mayonnaise (Trader Joe's organic mayo is great, 1/4 cup dijon mustard, 1/4 cup lemon juice, 2 tbs sugar, 2 tbs canola oil, 1 tsp dried dill. Stir and serve or refigerate.
Thanks Ina! I looooove this recipie.
Pamela
Moorpark, Ca

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I personally don't eat fish but my hubby does. I made this today for him & had a lot of fun putting everything together. My oldest daughter said it had the "wow factor"! I added roasted veggies & whole peperoncinies. It looks and smells amazing :-

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This is a great recipe, I made it to bring to my friend's 55th surprise birthday party and it was a hit. It was gone as soon as they open the buffet. I watched the video several times (I love to see Ina coking and still made the mistake to add the lemon juice to the marinade, big mistake but I was able to save it. I dumped the liquids and added more mustard so my advice, ADD JUST THE JUICE OF ONE LEMON, it helps the marinade a lot. I also added boiled carrots and white onion cut and marinaded in vinager, that's the way we do it at home for our Bacalao Nocoise salad. Thanks Ina, this is super!

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This recipe is positively delicious. I made one substitution: I used her French potato salad recipe from her Tuna nicoise platter. Everything about this platter was phenomenal. Not only does it look gorgeous, but it is pretty easy to put together if you take it one step at a time. I was able to blanch the hericots verts and cook the eggs the day ahead of time. I also prepared the vinaigrette a day ahead as well. Roasting the salmon was a breeze and it's so good just at room temperature. My guests raved about this "restaurant-quality" meal. Thank you, Ina!

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This was fabulous. If you want to impress friends definitely make this easy and do ahead recipe. Just be careful (as others have noted add ONLY lemon zest to the dijon and NOT the juice from the lemons (it's an error in the recipe or it will be watery and ruin it. I blanched the green beans and cooked the potatoes and boiled the eggs the day before and refrigerated them. I cooked the salmon about two hours ahead and arranged everything on the platter an hour ahead. I also added roasted shrimp since not all my friends like salmon. I scattered capers all over the platter and served it room temperature with good crusty bread and wine. It was beautiful!

P.S. The dijon mixture is also good on chicken and other fish as well. Enjoy!

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I love salmon especially at room temp or cold. I made this for 18 guests for a Memorial Day Picnic. I have never had so many compliments on taste and presentation! This recipe will be a staple in my menus for years to come.

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Awesome recipe. Very pretty presentation, designed to impress the most discriminating guest. Was unable to get haricot verts and arugula way out in the sticks, but substituted them with blue lake green beans (cooked a few minutes longer than 1-1/2 minutes, but still crisp-tender and leaf lettuce without any degradation in taste or appearance.

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This recipe is outstanding! I prepared it for friends and they could not get enough. Very easy and the presentation was beautiful. I was very proud to share this dish. Thanks Ina!!

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Fantastic recipe. Made this for a party in my home - we had 50 people, and we made individual nicoise salads for each guest. Set up an assembly line and had 3 helpers - the plates went together fast, looked gorgeous, and tasted delicious! Just the right main course for a late night supper party on a warm summery evening.