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Roasted Salmon Nicoise Platter Recipe

Roasted Salmon Nicoise Platter

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (81)

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Average Rating:

Total Reviews: 81

Showing 21-30 of 81

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  • on March 12, 2011

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    I'm going to make this beautiful recipe next Sunday for guests. Wondering if it's ok to use a Costco salmon which has no skin?
    I've prepared many of Ina's recipe over the years - have all her books and find she never disappoints!! Please let me know if you've used a "skinless" salmon as soon as possible!! Many thanks!

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  • on March 05, 2011

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    Are you kidding me? This was SUCH a hit!! Hours before my cocktail party, I had NO IDEA what I was going to fix. I ran across this, and it was not only beautiful, but as it cooked the aroma was amazing and my guests were RAVING over it! I will make this again...and again...and again. Thank you!

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  • on February 15, 2011

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    The roasted salmon & potatoes were easy to fix and tasted Inalicious!

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  • on February 15, 2011

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    Very good, easy to make! Love it

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  • on February 12, 2011

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    Can you use a another type meat instead of salmon I am not a salmon fan

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  • on January 22, 2011

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    I only made the salmon from this recipe. Now, I'm not a big salmon person (too fishy at times, but this simple recipe turned me into a salmon lover! It was fantastic. Thanks, Ina! I suppose I'll have to try the entire recipe next time.

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  • on January 02, 2011

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    Made today for a New Year's brunch, and it was perfect! Big hit with family and guests. I did several steps the day before: the vinaigrette and put in the fridge, and I boiled the eggs (cover eggs with 1 in. cold water, bring to boil, turn off water and let sit, covered, for 15 minutes, then scooped them out to a bowl of ice water. After a few minutes I removed the eggs, put them back in the carton and put in the fridge. Then I added salt to the water and par boiled the green beans, scooped them out to the ice water. When they were cool, I drained them, and put them in a zip top bag in the fridge. Then I added the potatoes to the same hot water, cooked them as described, then put them in the fridge. The next morning, I made the marinade (zest only, no lemon juice, and started assembling. By the time the salmon was ready, plated the whole feast, sliced the potatoes and tomatoes, peeled the eggs, and was ready to add the salmon and wait for my guests. Perfect, and thank you, Ina!

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  • on November 09, 2010

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    Thank you for making me Google "haricots verts". Now my low class non-French-speaking friends and I can enjoy your Roasted Salmon Nicoise Platter (with green beans.

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  • on October 13, 2010

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    Excellent marinade and cooking method for the salmon. The market had some great haricots vert so this was a nice way to enjoy them.

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  • on September 01, 2010

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    I love this recipe! I've made it many times and my family and guests eat it up! Sometimes I use asparagus instead of the green beans. Super!

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