Tip of the Day:

Salmon Salad Niçoise

Don't be put off by the number of ingredients that make up this classic main-dish salad. Most of the prep work can be done in advance, so it makes a perfect entrée for entertaining. You can serve the super-moist poached salmon either room temperature or cold. The amounts listed for the various veggies are approximations — add or subtract according to your tastes.

Cook's tip: It's perfectly acceptable to poach in water only, if you prefer not to use wine.

Serves 4

Time: 30 minutes

Ingredients:

Salmon
1/2 cup dry white wine
2 branches fresh tarragon
2 slices lemon
2 large salmon fillets (about 8 ounces each), skinned
Salt and freshly ground black pepper

Salad
8 ounces asparagus, trimmed and halved
3 large hard-boiled eggs
2 small heads Boston or butter lettuce, torn into pieces
2 medium tomatoes, quartered
1/4 cup pitted black olives (such as kalamata)
1 tablespoon drained capers

Vinaigrette
1 tablespoon fresh lemon juice
1 small garlic clove, minced
2 teaspoons minced fresh tarragon leaves
Salt and freshly ground black pepper
4 teaspoons extra-virgin olive oil

Preparation:

1. Combine 1/2 cup water, wine, tarragon, and lemon slices in a medium deep-sided skillet over medium-low heat. Season salmon with salt and pepper; place in liquid. Liquid should come about halfway up the side of the salmon. Bring liquid to a gentle simmer; cover skillet tightly and simmer 8 to 10 minutes, or until salmon is barely opaque in center. Transfer salmon to a plate; flake with a fork and let cool. Discard tarragon branches and lemon slices.
2. Add 1/2 cup water to liquid remaining in skillet; bring to a boil over high heat. Add asparagus; cover and cook 5 minutes, or until crisp-tender. Drain and rinse in cold water.
3. In a small bowl, whisk lemon juice, garlic, tarragon, salt, and pepper. Slowly whisk in oil until combined.
4. On a serving platter, arrange lettuce and tomatoes, eggs, asparagus, and salmon. Sprinkle olives and capers over salad. Serve with vinaigrette on the side.