Salmon Nicoise Salad with Dijon Vinaigrette
A Salade niçoise can be made with salmon or canned tuna. In my recent video, I also add raw green bell peppers and capers. You can also arrange the salad on your plate or shallow bowl however you like! I hope you try this!
Servings: 4
Ingredients
For the marinade:
- 1 lemon zested and juiced
- 2 to 3 tablespoons olive oil extra virgin + more if needed
- 3 tablespoons Dijon mustard
- 2 garlic cloves minced
- Kosher salt and freshly ground black pepper
For the salad:
- 2 to 3 skin-on salmon fillets
- 3 to 4 Yukon gold potatoes cubed
- 1 lb. haricots verts stems removed
- tomatoes Roma, cherry, beef steak, cubed or sliced thin
- 4 large eggs jammy or hard boiled, peeled and cut in 1/2
- greens, romaine lettuce or arugula chopped
- green bell pepper sliced into thin strips
- marinated artichoke hearts sliced in half or chopped
- green or black olives pitted
- raw radishes thinly sliced
- capers
For the dressing:
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard + more if desired
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil extra virgin
Instructions
For the salmon and potatoes:
- Preheat your oven to 425 degrees. Line a baking sheet with foil or parchment paper and set aside. Mix together the marinade ingredients and place your salmon filets on top of the prepared baking sheet and spread the marinade on top. Next to the salmon, or on a separate lined baking sheet, place the potatoes on top and lightly drizzle with olive oil and season with salt and pepper. Let the salmon sit with the marinade on top for about 10 minutes.
- Place the baking sheet into your oven and bake the salmon for about 10 minutes. Remove the salmon only and let rest on a plate for about 10 minutes. Remove the skin and break into large pieces and set aside. Continue roasting the potatoes for another 20 minutes or so, or until crispy.
For the other components of the salad:
- For the haricots verts: Blanch the haricots verts in a large pot of boiling salted water for about 2 minutes only. The haricots verts will turn a brighter green in color and should be tender and crisp. Drain and immediately place the haricots verts in a bowl of ice water.
- For the eggs: (I love a jammy egg for this recipe. This is a 7-minute egg. To make them more hard boiled and cooked, cook them for 9 minutes.) Bring water to a boil in a small pot. Slowly add in the eggs into the gentle to medium boiling water, leave in the water for 7 minutes and then immediately remove the eggs and into an ice bath. Peel and cut in half.
To serve:
- For the dressing: Whisk together the ingredients and set aside.
- To assemble the platter: Arrange the salmon, crispy potatoes, haricots verts, tomatoes, eggs, greens, olives, artichoke hearts, bell peppers and radishes, on a large plate or platter. Sprinkle on capers if using. Drizzle some vinaigrette over everything, or leave on the table with the salad. Enjoy!