Salmon Nicoise Salad is a modern twist on the classic French dish, traditionally made with tuna. This refreshing and vibrant salad combines tender salmon with crisp vegetables, creamy potatoes, and tangy vinaigrette. Packed with protein and nutrients, it’s perfect for a light lunch or dinner. The combination of textures and flavors—soft potatoes, crunchy green beans, briny olives, and juicy tomatoes—makes this dish a feast for the senses. Whether served warm or cold, it’s a versatile and elegant meal that’s sure to impress.
Ingredients:
- 2 salmon fillets (skin-on, about 240 grams each)
- 200 grams of baby potatoes
- 100 grams of green beans
- 2 large free-range eggs
- 1 soft round lettuce (e.g., Bibb or butter lettuce)
- 4 ripe plum tomatoes
- A handful of black olives (e.g., Kalamata or Niçoise olives)
- 1 clove of garlic, minced
- 3 tablespoons of extra-virgin olive oil
- Juice of 1 lemon
- 1 teaspoon of Dijon mustard
- Salt and black pepper to taste
Instructions:
- Prepare the Salmon:
Season the salmon fillets with salt and black pepper. Heat a frying pan over medium heat and add 3 tablespoons of olive oil. Place the salmon fillets skin-side down in the pan and cook for about 4 minutes. Flip the fillets and cook for an additional 2 minutes. Remove from the pan and set aside to cool. Once cooled, flake the salmon into bite-sized chunks. - Cook the Potatoes and Green Beans:
Halve the baby potatoes and boil them in a pot of salted water until tender, about 10-12 minutes. Add the green beans to the pot during the last 3 minutes of cooking. Drain and refresh the beans in cold water to retain their vibrant color. - Prepare the Eggs:
Place the eggs in a saucepan of boiling water and cook for 6 minutes for hard-boiled eggs. Remove, peel, and quarter them. - Make the Dressing:
In a small bowl, combine the minced garlic, extra-virgin olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper. Whisk until emulsified. - Assemble the Salad:
Tear the lettuce leaves into bite-sized pieces and place them in a large bowl. Add the cooked potatoes, green beans, olives, and tomato wedges. Drizzle the dressing over the salad and toss gently to coat all the ingredients. - Add the Salmon and Eggs:
Divide the salad among serving plates. Top each plate with flaked salmon and egg quarters. - Serve:
Garnish with additional black pepper or fresh herbs like parsley, if desired. Serve immediately for a warm salad or refrigerate for a chilled version.
This Salmon Nicoise Salad is a delightful balance of flavors and textures, making it a perfect dish for any occasion. You can customize it by adding capers, anchovies, or avocado for extra flair. Bon appétit!
Let me know if you’d like more variations or tips for serving!