*  Exported from  MasterCook  *
 
                           Salmon Salade Nicoise
 
 Recipe By     : Bon Appetit Too Busy to Cook
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Seafoods                         To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    skinless salmon fillets -- (4-ounce)
      1/2  teaspoon      dried tarragon -- crumbled
    2      small         red potatoes
    6      ounces        green beans -- cut into 3-inch
                         -- pieces
    6                    romaine lettuce leaves
    2      small         tomatoes -- cut into quarters
    2                    hard-boiled eggs -- cut into quarters
    1                    green onion -- finely sliced
    1      tablespoon    capers
                         lemon-mustard vinaigrette
 
 Place salmon in heavy medium skillet.  Season with salt and pepper.  Sprinkle w
 ith tarragon.  Add enough water to skillet to just cover salmon.  Cover and sim
 mer salmon over medium-low heat until salmon is opaque but still pink in center
 , about 7 minutes.  Using spatula, transfer salmon to plate and refrigerate unt
 il chilled.  Reserve water in skillet.
 
 Return water in skillet to boil.  Add potatoes to skillet.  Cover and simmer un
 til potatoes are just tender when pierced with knife, about 10 minutes.  Transf
 er potatoes to plate.  Cool and slice.  Reserve water in skillet.
 
 Add enough additional water to skillet to cover bottom by 1 inch.  Bring water 
 to boil.  Add beans.  Cover and simmer over high heat until beans are crisp-ten
 der, about 4 minutes.  Rinse beans under cold water to cool.  Drain.  (Can be p
 repared up to 6 hours ahead; refrigerate.)
 
 Arrange lettuce leaves on each of 2 plates.  Top each with salmon fillet.  Arra
 nge half of potatoes, green beans, tomatoes and hard-boiled eggs decoratively a
 round each salmon fillet.  Sprinkle half of green onions and capers over each s
 almon fillet.  Serve, passing vinaigrette separately.
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
 Converted by MC_Buster.
 
 
 
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