We love poached, fresh Atlantic Salmon – particularly during the summer months – and we love to use this Niçoise Sauce on that salmon dish. If you would like to review our favorite, Atlantic Salmon Fillet Poached recipe, just click here.
No special equipment is needed to prepare this wonderful sauce.
½ cup of Tomatoes, chopped
1 tablespoon of Dijon Mustard
1 tablespoon of White Wine Vinegar
Juice of half of a Lemon
1 tablespoon of non-pareil Capers, which means they are the smallest, most delicate, and best Capers
2 cloves of Garlic, minced
2 tablespoons of Niçoise Olives, chopped
1 tablespoon of Chives, chopped
1 tablespoon of White Onion, finely chopped
1 teaspoon of Shallots, minced
1 tablespoon of Radishes, finely chopped (Optional: We grow radishes, so we add some of our fresh radishes in this dish.)
2 tablespoons of Extra-Virgin Olive Oil
Mix all the ingredients in a bowl until they are well-integrated. Store them in the refrigerator until it is time to serve.
This Niçoise Sauce is fabulous with Atlantic Salmon Fillet Poached, and you can access that recipe easily by clicking on that title. We also enjoy this with blanched vegetables such as Asparagus Spears Blanched (and again, you can easily access that recipe too by clicking on the title), broccoli, or broccolini.