Recipes Ingredients Seafood Recipes Salmon Recipes Salmon Nicoise with Caper Dressing Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 30 mins Total Time: 40 mins Servings: 4 Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise. Cook Mode (Keep screen awake) Ingredients ½ teaspoon grated lemon zest and 2 tablespoons juice, plus lemon wedges, for serving ½ cup extra-virgin olive oil 2 tablespoons capers, rinsed and drained Coarse salt and freshly ground pepper 1 pound baby yellow potatoes 12 ounces green beans, trimmed 4 ears corn, cut into 1-inch coins 4 skin-on salmon fillets (5 ounces each), room temperature 3 mini cucumbers, or 1 English cucumber, sliced on the bias Olives, such as Nicoise Directions Whisk together zest and juice, 7 tablespoons oil, and capers; season with salt and pepper. 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. 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. Originally appeared: Martha Stewart Living, July/August 2016 Rate It PRINT