Salmon Niçoise Salad with Basil Vinaigrette
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5.0
15 reviews
Excellent
Salmon Niçoise Salad with Basil Vinaigrette
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An ELEGANT French-inspired salad with juicy salmon, tender potatoes, soft-boiled eggs, crispy haricot verts, and more — all drizzled with a super FLAVORFUL fresh basil vinaigrette!!
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Ingredients
Salad
- 1 ½ pounds skin-on salmon filet
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 to 2 tablespoons honey
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 large eggs
- 1 ½ pounds baby red potatoes
- 12 ounces haricots verts
- 12 ounces artichoke hearts I used frozen that I allowed to come to room temp
- 10 radishes
- 1 medium English cucumber sliced into thin rounds
- 1 ½ cups Cherry or grape tomatoes I used a mixture of red and yellow
- salt and pepper to taste
Basil Vinaigrette
- 2 ounces fresh basil leaves about 2 cups loosely packed or about 2 large handfuls
- about 1/3 cup olive oil
- half of 1 large shallot
- 2 tablespoons red wine vinegar apple cider or your favorite vinegar may be substituted
- 1 tablespoon honey or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- splash water optional see note below
Instructions
Salmon:
- Preheat oven to 425F (use Convection if you have it) and line a baking sheet with aluminum foil.
- Add the salmon skin-side down, evenly drizzle with olive oil, lemon juice, honey, season with salt and pepper, and roll up the edges of the foil slightly to contain the liquid runoff.
- Bake for about 8 to 12 minutes, or until salmon is just cooked through; don't overcook. Exact baking time will depend on the thickness of salmon filet and personal preference for doneness.
- When salmon is as cooked as desired, place it on a large serving platter. While the salmon bakes, move onto the next step.
Salad:
- Bring a large pot of water to a boil, slowly and gently add the eggs with a slotted spoon, and boil for 7 minutes (for firmer-set yolks, boil up to 10 minutes; or boil for 11-12 minutes for true hard-boiled eggs), remove the eggs from the water, and immediately place them in a bath of ice water; set aside.
- Add the potatoes (whole) to the water and boil for about 15 minutes, or until the largest potatoes are fork tender, remove with a slotted spoon, halve or quarter the potatoes, and place them on the serving platter.
- Add the haricots verts and artichokes to the boiling water and cook for about 2 minutes, or until the haricot verts are as crisp-tender as desired. Plunge everything quickly in the same ice water bath that the eggs are in. Remove the haricots verts and artichokes with a slotted spoon and place on the serving platter.
- Add the radishes, cucumbers, and tomatoes to the serving platter.
- Peel the eggs, halve them, and place on the serving platter. As desired, salt and pepper the various salad ingredients, to taste; set aside and make the vinaigrette.
Basil Vinaigrette:
- To the canister of a high speed blender or food processor, add all ingredients (except water), and blend on high speed until smooth. Note – I used a Vita-Mix and the ingredients were just underneath the level of the blade so it was spinning around and not blending them so I added a splash of water just to bring everything up high enough to catch on the blade. I chose water rather than oil to save calories and fat but you could use more oil, or double the batch and add more basil, shallot, etc. Taste and make any necessary flavor adjustments (more salt, pepper, honey, etc.).
Notes
- Storage: Salad is best fresh but ingredients (separated) in airtight containers will keep for up to 4 days. Vinaigrette will keep airtight in the fridge for up to 5 days, noting it may darken as time passes due to the natural oxidation of basil.
- Vinaigrette adapted from my Basil Vinaigrette.
Nutrition Information
Show Details
Serving
1
Calories
672kcal
(34%)
Carbohydrates
47g
(16%)
Protein
37g
(74%)
Fat
38g
(58%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
28g
Cholesterol
257mg
(86%)
Sodium
685mg
(29%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 672kcal | 34% |
| Carbohydrates | 47g | 16% |
| Protein | 37g | 74% |
| Fat | 38g | 58% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 28g | 165% |
| Cholesterol | 257mg | 86% |
| Sodium | 685mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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