Print

Salmon Nicoise Salad

Salmon nicoise salad
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Salmon nicoise salad is a deliciously fresh and hearty meal! This spin on the classic French main dish swaps in salmon for tuna.

Ingredients

Scale
  • 8 eggs
  • 1 1/2 pounds baby red potatoes
  • 1 pound fresh green beans
  • 1 small shallot (2 tablespoons minced)
  • 2 tablespoons white wine vinegar
  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons capers
  • ½ tablespoon fresh parsley
  • 7 tablespoons olive oil, divided
  • ½ cup Nicoise or Kalamata olives
  • 1 pint cherry tomatoes or 1 large tomato
  • 8 ounces hot smoked (smoke roasted) salmon* or 2 cans salmon
  • 1 head Bibb lettuce (aka butter lettuce)
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, minced

Instructions

  1. Cook the hard boiled eggs: Follow the instructions to make the Hard Boiled Eggs or Steamed Hard Boiled Eggs, or complete this step in advance and refrigerate.
  2. Boil the potatoes and beans: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Once boiling, boil for 8 to 12 minutes until fork tender.
  3. Blanch the beans: Cut the ends off the beans. Bring a separate pot of water to a boil with ½ tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.
  4. Finish the potatoes: While the potatoes are cooking, mince the shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, chopped parsley, 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary.
  5. Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon kosher salt. Gradually whisk in 6 tablespoons olive oil working one tablespoon at a time, until creamy and emulsified.
  6. Prep the salad ingredients: Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt.
  7. Prep the salmon: If using cold smoked salmon, no prep is necessary. If using canned salmon, drain it and flake it using a fork. If not packed in oil, add a drizzle of olive oil and a few pinches of salt. (You can also cook fresh salmon; see the note below*.)
  8. Serve: To serve, in large shallow bowls or on large platters, add the Bibb lettuce leaves. Top with the potatoes, green beans, hard boiled eggs, tomatoes, salmon, and olives. Drizzle with the dressing and serve.

Notes

*You can also make this salad with Grilled Salmon, Seared Salmon, Baked Salmon, Broiled Salmon, or Poached Salmon. See the linked recipes for cooking instructions.

Find it online: https://www.acouplecooks.com/salmon-nicoise-salad/