Salmon Niçoise Salad is a delightful twist on the classic French dish that brings together vibrant flavors and fresh ingredients. Originating from the sunny shores of Nice, this salad is not just a meal; it’s a celebration of Mediterranean cuisine. The combination of tender salmon, crisp vegetables, and briny olives creates a symphony of taste and texture that is simply irresistible. I love how this dish is not only visually appealing but also packed with nutrients, making it a perfect choice for a light lunch or a hearty dinner.

People adore Salmon Niçoise Salad for its versatility and convenience. It’s a dish that can be prepared in advance, making it ideal for busy weeknights or elegant gatherings. The rich, buttery flavor of the salmon pairs beautifully with the crunch of green beans and the creaminess of hard-boiled eggs, creating a satisfying meal that leaves you feeling nourished. Join me as we explore the steps to create this exquisite salad that is sure to impress your family and friends!

Ingredients:

2 large salmon fillets (about 6 ounces each)
Salt and pepper, to taste
1 tablespoon olive oil
8 ounces green beans, trimmed
4 medium-sized potatoes, preferably waxy (like Yukon Gold), cut into quarters
4 large eggs
1 cup cherry tomatoes, halved
1/2 cup black olives (preferably Niçoise or Kalamata)
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 tablespoon capers, rinsed and drained
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil

Preparing the Salmon

1. Start by seasoning the salmon fillets with salt and pepper on both sides. I like to use a generous pinch to ensure the flavor penetrates the fish. 2. Heat a tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the pan. 3. Cook the salmon for about 4-5 minutes, depending on the thickness. You want the skin to get crispy and the fish to be cooked about halfway through. 4. Flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked to your desired doneness. I usually aim for medium, where the center is still slightly pink. 5. Once cooked, remove the salmon from the skillet and let it rest on a plate. This allows the juices to redistribute, keeping the fish moist.

Preparing the Vegetables

1. While the salmon is cooking, bring a large pot of salted water to a boil. Add the quartered potatoes and cook for about 10-12 minutes, or until they are fork-tender. 2. Once the potatoes are cooked, use a slotted spoon to transfer them to a bowl. Set them aside to cool slightly. 3. In the same pot of boiling water, add the trimmed green beans and cook for about 3-4 minutes until they are bright green and tender-crisp. 4. Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking process. This helps maintain their vibrant color and crisp texture. 5. After a few minutes, drain the green beans and set them aside.

Cooking the Eggs

1. In a small saucepan, bring water to a gentle boil. Carefully add the eggs and reduce the heat to a simmer. 2. Cook the eggs for about 9-10 minutes for hard-boiled eggs. If you prefer a slightly softer yolk, aim for 7-8 minutes. 3. Once cooked, transfer the eggs to an ice bath to cool. This makes peeling them much easier. 4. After a few minutes, peel the eggs and cut them in half lengthwise. Set them aside for assembly.

Making the Dressing

1. In a small bowl, whisk together the Dijon mustard and red wine vinegar until well combined. 2. Gradually drizzle in the extra virgin olive oil while whisking continuously. This will help emulsify the dressing and give it a creamy texture. 3. Season the dressing with salt and pepper to taste. I usually add a pinch of each and give it a taste to adjust as needed.

Assembling the Salad

1. In a large serving bowl or platter, start by layering the quartered potatoes at the bottom. This creates a sturdy base for the salad. 2. Next, add the cooked green beans on top of the potatoes, spreading them out evenly. 3. Scatter the halved cherry tomatoes over the green beans, followed by the black olives and sliced red onion. 4. Now, flake the rested salmon fillets into large pieces and arrange them on top of the salad. I like to keep the pieces a bit chunky for texture. 5. Finally, place the halved eggs on top of the salad, cut side up, and sprinkle the chopped parsley and capers over everything for a fresh finish.

Serving the Salad

1. Drizzle the prepared dressing over the entire salad, ensuring that every component gets a touch of that delicious flavor. 2. Gently toss the salad if you prefer a more mixed presentation, or serve it as is for a beautiful layered look. 3. Serve immediately,

Conclusion:

In summary, this Salmon Niçoise Salad is a must-try for anyone looking to elevate their meal game with a dish that is not only visually stunning but also packed with flavor and nutrition. The combination of tender salmon, crisp greens, and vibrant vegetables creates a delightful medley that is both satisfying and refreshing. Plus, the addition of olives and hard-boiled eggs adds a touch of Mediterranean flair that will transport your taste buds straight to the sunny shores of Nice. For serving suggestions, consider pairing this salad with a light, citrusy vinaigrette to enhance the flavors even further. You can also experiment with variations by swapping out the salmon for grilled chicken or chickpeas for a vegetarian option. Feel free to add seasonal vegetables or even some avocado for an extra creamy texture. The beauty of this recipe lies in its versatility, allowing you to customize it to your liking. I encourage you to give this Salmon Niçoise Salad a try and experience the deliciousness for yourself. Whether it’s for a casual lunch, a dinner party, or a picnic in the park, this salad is sure to impress. Don’t forget to share your experience and any personal twists you add to the recipe! I can’t wait to hear how it turns out for you. Happy cooking!