5 from 8 votes
Salmon Nicoise with Caper Vinaigrette
A little spin on a classic French salad... meet the Salmon Nicoise with a with Caper Vinaigrette!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
people
Calories:
608 kcal
Course:
Main Course, Salad
Cuisine:
Mediterranean, French
Ingredients
For the Caper Vinaigrette
- ½ cup olive oil
- 1 lemon juiced
- 2 tablespoons champagne vinegar
- 2 tablespoons shallot minced
- 2 tablespoons capers rinsed and chopped
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- black pepper Kosher salt and freshly cracked, to taste
- salt Kosher salt and freshly cracked, to taste
For the Salad
- 6 cups lettuce market or little gem varieties
- 8 ounces red potato small
- 2 tablespoons champagne vinegar
- 10 ounces haricot verts trimmed
- 1 cup cherry tomato halved
- 6 radishes thinly sliced
- 4 egg hard boiled and cut in half
- ¼ cup nicoise olives or castelvetrano olives
For the Salmon
- 1 pound salmon cut into 4 4-ounce filets
- 1 tablespoon olive oil
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Instructions
- Place the potatoes in a small pot and cover with water. Bring to a boil and cook for 8 minutes. Drain and set aside to cool then cut in half and sprinkle with 2 tablespoons champagne vinegar, salt and pepper.
- Fill a medium bowl with ice water and set aside. Heat 2 inches of water in a skillet to boiling, season with salt and blanch the haricots verts until just tender 1-2 minutes, remove from the boiling water and place in the ice bath to stop them from cooking and maintain the color.
- Toss the cut tomatoes with a little olive oil and salt and pepper. Combine all vinaigrette ingredients into a bowl and whisk to combine, or place into a mason jar and shake.
- Dry the salmon filets with a paper towel and sprinkle the salmon with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the hot pan and cook the salmon flesh side down first 2-3 minutes until there’s a golden crust. Flip the salmon and continue to cook 2-3 minutes more. Remove the salmon and serve flaked over the salad.
- To build the salad, divide the lettuces between 4 plates, top each with a pile of potatoes, haricots verts, cherry tomatoes, sliced radishes, boiled eggs and olives. Top with flaked salmon and drizzle heavily with the caper vinaigrette
Cup of Yum
Notes
- Nicoise is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and tuna all dressed with olive oil and maybe a squeeze of lemon. Niçoise olives are NOT easy to find in my opinion so there’s an easy swap in this recipe.
Nutrition Information
Calories
608kcal
(30%)
Carbohydrates
24g
(8%)
Protein
33g
(66%)
Fat
44g
(68%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
27g
(135%)
Trans Fat
0.02g
(1%)
Cholesterol
226mg
(75%)
Sodium
402mg
(17%)
Potassium
1334mg
(28%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
1546IU
(31%)
Vitamin C
41mg
(46%)
Calcium
114mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 608
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 24g | 8% |
| Protein | 33g | 66% |
| Fat | 44g | 68% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 226mg | 75% |
| Sodium | 402mg | 17% |
| Potassium | 1334mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1546IU | 31% |
| Vitamin C | 41mg | 46% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.