Salmon Niçoise Salad
ID: 0287af9e...
A fresh and vibrant Salmon Niçoise Salad featuring tender roasted salmon, crisp blanched green beans, creamy boiled baby potatoes, hard-boiled eggs, and Kalamata olives over a bed of tender Bibb lettuce, finished with a homemade Dijon vinaigrette.
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🍳 Cooking Flow
Roast the salmon fillets at 475°F for 10-15 minutes and let them cool. → Blanch the green beans and boil the baby potatoes in salted water, then allow them to cool. → Whisk Dijon mustard, chopped parsley, vinegar, salt, pepper, and olive oil together to make the vinaigrette. → Assemble the salad by placing lettuce on a platter and arranging the dressed potatoes, green beans, tomatoes, olives, and eggs. → Top with large pieces of flaked salmon and drizzle with the remaining vinaigrette.
Cooking Steps
Brief Cooking Order
Roast the salmon fillets at 475°F for 10-15 minutes and let them cool. → Blanch the green beans and boil the baby potatoes in salted water, then allow them to cool. → Whisk Dijon mustard, chopped parsley, vinegar, salt, pepper, and olive oil together to make the vinaigrette. → Assemble the salad by placing lettuce on a platter and arranging the dressed potatoes, green beans, tomatoes, olives, and eggs. → Top with large pieces of flaked salmon and drizzle with the remaining vinaigrette.
Introduction
A fresh and vibrant Salmon Niçoise Salad featuring tender roasted salmon, crisp blanched green beans, creamy boiled baby potatoes, hard-boiled eggs, and Kalamata olives over a bed of tender Bibb lettuce, finished with a homemade Dijon vinaigrette.
Step 1
Preheat the oven to 475°F. Place the salmon fillets on an aluminum foil-lined baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 10 to 15 minutes.
Step 2
Blanch the trimmed green beans in a pot of salted boiling water for about 2 minutes. Shock them immediately in ice or cold water to stop the cooking, then drain.
Step 3
Boil the baby Yukon Gold potatoes in salted water for about 15 minutes until tender. Let them cool and cut them in half.
Step 4
Prepare the vinaigrette by combining Dijon mustard, finely chopped fresh parsley, salt, pepper, and white wine vinegar in a measuring cup. Slowly whisk in the extra virgin olive oil until emulsified.
Step 5
Line a large serving platter with washed and dried Bibb lettuce leaves. Toss the halved potatoes with a little bit of the vinaigrette and arrange them on one corner of the platter.
Ingredients List
Important Notes
Ensure the roasted salmon, potatoes, and green beans are fully cooled before assembling the salad so they do not wilt the fresh lettuce.
You can customize this salad by adding or swapping ingredients like anchovies, purple potatoes, or heirloom tomatoes.
You can substitute the salmon with tuna or chicken if desired.
If preparing the salad ahead of time, keep the vinaigrette on the side until ready to serve to prevent soggy ingredients.
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