Salmon Niçoise is a modern take on the classic French salad, combining tender, flaky salmon with vibrant vegetables and a tangy vinaigrette. This dish celebrates the balance of flavors and textures: crisp greens, creamy potatoes, briny olives, and juicy tomatoes complement the richness of the fish. Perfect for a light lunch or elegant dinner, Salmon Niçoise brings a touch of Mediterranean flair to your table, impressing with both its beauty and taste.
Ingredients:
- Salmon:
- 4 (4-6 oz) salmon fillets
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp lemon zest
- Salad:
- 1 lb baby potatoes, halved
- 8 oz green beans, trimmed
- 4 large eggs
- 2 cups mixed greens (arugula, spinach, or lettuce)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 2 tbsp capers
- Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Salmon:
- Preheat oven to 375°F (190°C).
- Season salmon fillets with olive oil, salt, pepper, and lemon zest.
- Place on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until salmon is cooked through and flakes easily.
- Cook the Potatoes and Beans:
- Place potatoes in a pot of salted water and bring to a boil. Cook for 12-15 minutes, or until fork-tender. Remove and let cool.
- In the same pot, blanch green beans for 2-3 minutes until tender-crisp. Transfer to a bowl of ice water to stop the cooking process, then drain.
- Boil the Eggs:
- Bring a small pot of water to a boil. Gently lower eggs into the water and cook for 7-8 minutes for a slightly soft center or 10 minutes for fully cooked yolks. Cool in ice water, peel, and halve.
- Make the Vinaigrette:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
- Assemble the Salad:
- Arrange mixed greens on a large serving platter. Top with potatoes, green beans, cherry tomatoes, olives, and capers. Add the halved eggs and salmon fillets.
- Dress and Serve:
- Drizzle the vinaigrette over the salad just before serving. Toss gently or leave it as a composed salad for a beautiful presentation. Serve immediately.
Enjoy this vibrant and healthy dish that’s perfect for any occasion!
