Salmon Niçoise Salad

May 29, 2024

 

Salmon Nicoise Salad

Salmon Niçoise Salad

Sometimes there's nothing better than a cool salad on a hot day. With so many toppings and dressings to choose from, picking just one salad can be overwhelming. We're here to share a recipe chock-full of summertime ingredients perfect for the season. With salty salmon and olives blended with the mild taste of potatoes, this salad offers the perfect balance of a well-rounded meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course, Salad
Ingredients Method

Ingredients
  

Salad
  • 4 4 oz salmon filets
  • 2 tbsp olive oil
  • 6 oz baby Dutch creamer potatoes
  • 6 oz haricot verts
  • 6 eggs
  • 4 oz cherry tomatoes halved
  • 4 oz pitted Kalamata olives halved lengthwise
  • 6 oz mesclun greens or other mixed greens
  • 4 large leaves of basil chiffonade
Dressing
  • 6 oz extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1/2 shallot minced
  • 1 tbsp warm water
  • Salt and pepper to taste
Croutons
  • 2-3 slices of day-old French bread torn into 1/4" pieces
  • 1 garlic clove minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp chopped thyme

Method
 

Prepare the Salad
  1. Preheat the oven to 375°F and bring 5-8 quarts water to a boil.
  2. Coat salmon filets in 2 teaspoon of olive oil and season with salt and pepper.
  3. Roast salmon filets for 10 minutes and then broil on high for 3 minutes until browned on top and cooked through. Allow to cool.
  4. Cut potatoes in half and boil them until render. Remove with spider or slotted spoon.
  5. Add eggs to same pot of boiling water and soft boil for 7-8 minutes. Place eggs in ice bath to cool and then peel and slice into quarters.
  6. For dressing, in a mixing bowl, combine vinegar, Dijon mustard, shallot and teaspoon of warm water, slowly drizzle olive oil while whisking until dressing is emulsified. Season with salt and pepper.
Make the Croutons
  1. Preheat the oven to 375°F.
  2. Heat a sauté pan and melt the butter and add the olive oil to pan.
  3. When butter is melted, add torn bread pieces and toss to coat. Continue to pan toast bread in the pan 5-7 minutes.
  4. Add the garlic and thyme to the pan tossing continuously until garlic is cooked, about one minute.
  5. Place the croutons onto a sheet pan and bake until golden brown and crisp.
  6. Remove croutons from oven and remove from warm pan to cool.
Assemble the Salad
  1. On a large platter mound the greens in the middle of the platter.
  2. Place cooked salmon filets on top of greens in center of the platter.
  3. Group remaining ingredients in small piles around the salmon filets. Drizzle the dressing on the salad and garnish with chiffonade basil.
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