Salmon Niçoise Salad Recipe – French Special
The Salmon Niçoise Salad Recipe is a beautiful twist on the classic Niçoise that swaps out the tuna for seared salmon, yielding a richer texture and flavor. This French salad features a vibrant mix of crisp green beans, tender baby potatoes, cherry tomatoes, hard-boiled eggs, and briny olives, all dressed in a tangy Dijon vinaigrette. Overflowing with mediterranean flavors, it’s a bright, protein-packed dish that makes for a satisfying healthy lunch or elegant supper.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the Salad:
- 2 salmon fillets (about 150–200g each)
- 200g baby potatoes (halved if large)
- 100g green beans (trimmed)
- 2 hard-boiled eggs (halved)
- 1 cup cherry tomatoes (halved)
- 1/4 cup black olives (preferably Niçoise or Kalamata)
- 4 cups mixed salad greens (e.g., arugula, baby spinach, romaine)
- Salt and pepper to taste
- Olive oil (for cooking)
For the Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove (minced)
- Salt and pepper to taste
Prepare the Salmon:
Season salmon fillets with salt and pepper.
Heat a skillet over medium heat with a little olive oil.
Sear the salmon for 3–4 minutes per side (or until cooked to your preference).
Alternatively, bake at 180°C (350°F) for 12–15 minutes.
Set aside to cool slightly, then flake or leave whole for plating.
Cook the Potatoes and Beans:
Boil the baby potatoes in salted water for 10–12 minutes, or until fork-tender. Drain and cool.
In the same pot, blanch the green beans for 2–3 minutes until just tender and bright green.
Drain and rinse with cold water.
Make the Vinaigrette:
In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper.
Set aside until ready to serve.
Assemble the Salad:
On a large serving platter or individual plates, arrange the mixed greens as a base.
Top with boiled potatoes, green beans, cherry tomatoes, olives, and halved hard-boiled eggs.
Add the salmon (flaked or whole) on top.
Drizzle generously with the Dijon vinaigrette.
Serve:
Serve immediately with crusty bread or a glass of crisp white wine for a complete meal.
Enjoy this refined yet rustic French-inspired salad
Recipe Notes :
Potato Variety: Use waxy or new potatoes so they hold their shape when boiled; avoid floury types that fall apart.
Vinaigrette Balance: Taste the dressing before tossing—adjust acidity (vinegar or lemon) and mustard level so it complements rather than overwhelms the salmon.
Salmon Doneness: For best results, aim for medium-rare or just cooked through to preserve moistness. Overcooked salmon can become dry.
Make-Ahead Prep: Boil potatoes, blanch beans, and hard boil eggs early; assemble just before serving to keep greens crisp and components fresh.
