Salmon Nicoise Salad Recipe
User Reviews
5
Salmon Nicoise Salad Recipe
Description
The Salmon Nicoise Salad Recipe features pan-roasted salmon served over a bed of cooked baby potatoes, green beans, and hard-boiled eggs, accented by fresh cucumbers, cherry tomatoes, chopped olives, and optional avocado and capers. A lemon and Dijon mustard vinaigrette enhances the combination with bright acidity. The potatoes are boiled until tender, the green beans briefly cooked to retain a firm texture, and the eggs boiled to a firm consistency. Salmon is seasoned and roasted with olive oil, salt, pepper, and lemon slices for a mild citrus flavor.
This salad blends the warmth of cooked ingredients with crisp fresh vegetables and a vibrant dressing, delivering layers of texture—including tender fish, creamy eggs, and crisp vegetables. It pairs well with casual lunches or as a composed dinner salad with protein and vegetables in one dish.
Making the dressing and salad components ahead of time simplifies assembly at serving. It is recommended to roast the salmon fresh to preserve texture and flavor. Leftovers can be refrigerated for up to one day, but freezing is not advised due to multiple salad components.
Ingredients
For The Dressing:
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 3 tablespoons lemon juice freshly squeezed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
For The Nicoise Salad:
- 1 pound baby potato rinsed
- 4 egg large
- ½ pound green beans ends removed cut in half
- 1 cucumber peeled and cut into cubes, Persian
- ½ cup cherry tomato halved
- ½ cup kalamata olives pitted and roughly chopped
- 1 avocado sliced (optional)
- 1 tablespoon capers optional
- ¼ cup parsley chopped
For the Salmon:
- 2 salmon fillet ~9-10 oz. each, center-cut, skin-on
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 lemon ½-inch thick, sliced
Instructions
- Start by making the dressing: To do so, place all dressing ingredients in a jar, put the lid on, and give it a vigorous shake. Set it aside.
- To cook the potatoes: Place them in a medium-sized pot and add in water just enough to cover them by an inch. Stir in 1 tablespoon kosher salt. Bring it to a boil over medium-high heat. Then turn down the heat to medium-low and cook until a knife inserted into a potato comes in and out easily 20-25 minutes. Remove the potatoes from the pot with a slotted spoon and place them in a bowl. Do not discard the water just yet. We will cook the green beans in it.
- To par-cook the green beans place them in the hot potato water and cook for 3 minutes until they are softened but still crunchy. Drain and set them aside.
- Cook the eggs while potatoes are cooking: To do so, bring 1-inch water to a boil in a small saucepan over high heat. When it comes to a boil, add in the eggs (right out of the fridge is fine). Put the lid on and cook for exactly 7 minutes. Meanwhile, prepare an ice bath by filling up a bowl with cold water and ice. After 7 minutes are completed remove eggs from the pot and place them into the ice bath to stop cooking. When they are cool enough to handle (5-7 minutes later), peel them and set aside.
- To roast the salmon*: Preheat the oven to 275 F degrees. Line a baking sheet with parchment paper and set aside. Using a sheet of paper towel, pat-dry the salmon fillets. Brush them lightly with olive oil and season with salt and pepper on each side. Place fillets onto the baking sheet skin side down. Arrange two slices of lemon underneath each salmon fillet (as shown in the photos.) Bake for 14-16 minutes in the oven or until it registers 125 degrees when the thickest part of the fish is inserted with an instant thermometer.
- To assemble the salad: Drizzle half of the dressing over the potatoes while they are still hot so that they can absorb some of it. Add in reserved green beans, cucumber, tomatoes, olives, sliced avocados, and capers into the bowl.
- Using two forks, gently break apart the now-cooked salmon into smaller (bite-sized) pieces. Place it on top of the salad.
- Slice the eggs and add them to the bowl.
- Drizzle the salad with the rest of the salad dressing. Garnish with parsley and serve.
Notes
- The dressing and salad ingredients can be prepared a day in advance, but cook the salmon only before serving for best taste.
- Store leftovers in an airtight container in the refrigerator and consume within one day.
- Freezing is not recommended because of the salad's varied textures and ingredients.
- Different methods can be used to cook salmon; if using Sockeye Salmon during its season, baking or grilling are good options.
- If short on time, smoked salmon may be substituted, adding a different smoky flavor profile to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 140mg | 47% |
| Sodium | 1093mg | 46% |
| Potassium | 927mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 29mg | 32% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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