Salmon Niçoise Salad
Mediterranean heavenly salad with Roasted Salmon & a bright Lemon Mustard Vinaigrette.
The elegant Salmon Salad Niçoise, my all time favorite salad, encompasses all the bright tastes of the South of France in one bowl of freshness.
Start with, of course, the briny black olives (I throw in plump firm green olives as well). Begin with a base of fresh summer lettuces, top with green beans par boiled to a perfect crispness, creamy baby Yukon Gold potatoes, bright tomatoes picked at the perfect moment of ripeness, tangy feta and succulent pan seared tuna or salmon filets. Serve with hard boiled eggs and a punchy lemon Dijon vinaigrette.
For me- there is no better meal . I have made this recipe dozens of times- dozens.
Serve it up with a bold glass of Rosé and call me happy.
Ingredients in Salmon Niçoise Salad:
fresh-
- lemons
- garlic
- salad greens
- green beans
- small potaotes
- green or black olives
- campari tomatoes
- greek feta cheese- block style
- eggs
- salmon filets
pantry-
- olive oil
- salt & pepper
- Herbs de Provence
- Dijon mustard
Tips for a great salad:
Common Question about Salmon Niçoise Salad:
Yes and no- canned salmon can be high in protein , but it will never add the deep richness of flavor that fresh salmon filets add. This is one time to splurge.
Crumbled cheese have been processed in a facility who knows when and the cheese will dry y out. Whole block feta is much more moist and since it is packed in brine, it will add a much saltier taste to the salad.
Yes, it is a quick substitute if you cannot make your own. Fresh is always best though. Making a vinaigrette takes just minutes.
Canola oil does not have the fruitiness of extra virgin olive oil. For this vinaigrette, I recommend you buy a premium brand of olive oil for the best flavor. See my recommendations below.
You can simply cover your platter and refrigerate the entire salad or place it in a glass container with a lid and cover. It will keep for 2 days in the fridge. The greens will begin to wilt after one day.
My favorite extra virgin olive oils:
Robust Oils-
- McEvoy Ranch – California- bright and fruity
- Castillo de Canena– Spanish- peppery
- Laudemio– Tuscan- fruity and grassy notes
Milder Oils-
- A L’olivier– Spanish
- Kirkland Signature Brand- California Extra Virgin Olive oil. (Costco) Buy only in the glass bottle
- Molino – Spanish. Buy it for the gorgeous blue and white bottle, but the green apple notes keep it in my pantry.
If you like this Salmon Niçoise Salad- try these other salads:
- Farmer’s Market Salad
- Chopped Salmon & Quinoa Bowl
- Roasted Shrimp, Feta and Orzo Salad
- Quinoa and Roasted Vegetables Salad
- Lemon Couscous Salad
Salmon Niçoise Salad
Course: Florida Kitchen, Healthy, MOST POPULAR RECIPES, SeafoodCuisine: FrenchDifficulty: Moderate4
servings30
minutes30
minutes638
kcalDiscover the perfect summer salad: Mediterranean flavors combine in this salmon Niçoise salad with a bright lemon mustard vinaigrette.
Ingredients
- For the vinaigrette-
2 garlic cloves
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp Herbs de Provence
1/4 cup fresh lemon juice
2 TBSP dijon mustard
1 cup extra virgin olive oil
- For the Salad
8-9 cups fresh salad greens- frisée, red leaf , Bibb lettuce are preferred
8 oz baby Yukon Gold potatoes
4 oz fresh haricots verts, (french green beans) trimmed
1 cup pitted Niçoise olives
8 oz block of feta cheese, crumbled
1 cup campari tomatoes, sliced in half
2 large hard boiled eggs, quartered
1 lb salmon filet, with skin, remove pinbones- cut into 4 equal pieces.
1 lemon, cut into wedges for garnish
Directions
- For the Vinaigrette-
- In a large mason jar, or similar, combine the garlic, salt, pepper, herbs, mustard, and lemon juice with an immersion blender. Pulse until combined. Slowly add in the olive oil until the dressing fully emulsifies and becomes creamy. Set aside. A blender or whisk works well but you must completely emulsify the vinaigrette.
- For the salad-
- Cut the fish into 4 equal pieces. Brush each piece with 1 tsp of the lemon-dijon dressing.
- In a large non stick pan, drizzle 1 teaspoon of oil. Cook the salmon, skin side down, until just crisp- about 4-5 minutes. Turn the salmon over and cook dressing side down another 3-4 minutes.
- In a large pot filled with salted boiling water, cook the green beans until crisp tender (about 3-4 minutes). Plunge the beans into an ice bath to stop the cooking process. Drain on a clean kitchen towel. In the same pot, add in the potatoes and cook until tender about 10-12 minutes or until a fork inserted pierces the skin easily. Drain the potatoes and slice in half. Keep warm.
- To assemble: Place the salad greens on a large platter. Layer from left to right the feta, tomatoes, potatoes, haricots verts, olives and finally the eggs. Top with salmon and drizzle with Lemon- Dijon dressing. Serve with lemon wedges, if desired.
Yum – such a simple but elegant tasting and visually pleasing dish for any table, any season!