Salmon Niçoise Salad Recipe – French Special
Salmon Niçoise Salad is a vibrant and hearty twist on the classic French Niçoise salad. Traditionally made with tuna, this version features perfectly seared or roasted salmon, nestled among crisp green beans, tender potatoes, cherry tomatoes, olives, and hard-boiled eggs. Dressed in a tangy Dijon vinaigrette, this colorful dish is both elegant and satisfying—perfect for a light lunch, dinner, or a show-stopping appetizer. With its balance of protein, vegetables, and bold Mediterranean flavors, Salmon Niçoise Salad offers a nourishing and gourmet experience in every bite.
- 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 :
Protein Swap : You can substitute salmon with grilled chicken or seared tuna for variation.
Make-Ahead Tip : Boil the eggs, potatoes, and green beans in advance for quicker assembly.
Serving Suggestion : Great served warm or cold—ideal for brunch, picnics, or a light summer dinner.
Storage : Keep components separate and refrigerate for up to 2 days. Assemble just before serving to maintain freshness.
