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Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise.
Ingredients
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½ teaspoon grated lemon zest and 2 tablespoons juice, plus lemon wedges, for serving
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½ cup extra-virgin olive oil
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2 tablespoons capers, rinsed and drained
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Coarse salt and freshly ground pepper
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1 pound baby yellow potatoes
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12 ounces green beans, trimmed
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4 ears corn, cut into 1-inch coins
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4 skin-on salmon fillets (5 ounces each), room temperature
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3 mini cucumbers, or 1 English cucumber, sliced on the bias
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Olives, such as Nicoise
Directions
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Whisk together zest and juice, 7 tablespoons oil, and capers; season with salt and pepper.
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In a large pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil and cook until easily pierced with the tip of a knife, 7 to 9 minutes. Transfer to a plate with a slotted spoon. Add beans to pot; boil until crisp-tender, 3 to 4 minutes. Add corn and boil 1 minute more; drain.
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Season fish with salt and pepper. Heat a large skillet over medium-high; swirl in remaining 1 tablespoon oil. Add fish, skinside down; cook, flipping once, until skin is crisp and fish is just cooked through, 5 to 6 minutes. Serve, with potatoes, beans, corn, cucumbers, olives, dressing, lemon wedges, salt, and pepper.