Seeing as how we’re traveling exclusively from our kitchens this summer, let’s make something special. This Salmon Nicoise makes me feel like I’m *almost* back in France. ALMOST!
Alright guys, it’s time. Salmon Nicoise with perfectly flaked salmon, a caper vin, sliced radishes, hard boiled eggs and market greens is happening. It’s everything we need after an indulgent long weekend. We’ve done a Traditional Nicoise before if that’s more your jam! But after todays recipe… I think you’re set on the Nicoise front!
A few things! 1: Nicoise is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and tuna all dressed with olive oil and maybe a squeeze of lemon. Niçoise olives are NOT easy to find in my opinion so there’s an easy swap in the recipe below.
2: pretty much every human on this planet has their own version of a Nicoise. And you know what… that’s totally allowed!! Use the below as a guide and DIY your own adventure based on what’s available to you!
3: I went with salmon for this version because our fish CSA from Alaska has kicked in and that’s what’s in the fridge. But you could really use any type of fish that flakes nicely for this salad. With so many of us cooking lunch at home, this salad is the perfect recipe to add to your arsenal. It works for lunch or dinner.
Salmon Nicoise with Caper Vinaigrette
For the Caper Vinaigrette
- 1/2 cup olive oil
- 1 lemon, juiced
- 2 tablespoons champagne vinegar
- 2 tablespoons shallot, minced
- 2 tablespoons capers, rinsed and chopped
- 2 cloves garlic, minced
- 1 teaspoon dijon mustard
- kosher salt and freshly cracked black pepper to taste
For the Salad
- 6 cups market lettuce or little gem
- 8 ounces small red potatoes
- 2 tablespoons champagne vinegar
- 10 ounces haricot verts, trimmed
- 1 cup cherry tomatoes, halved
- 6 radishes thinly sliced
- 4 eggs, hard boiled and cut in half
- 1/4 cup nicoise olives or castelvetrano
For the Salmon
- 1 pound salmon cut into 4, 4-ounce filets
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper to taste
- Place the potatoes in a small pot and cover with water. Bring to a boil and cook for 8 minutes. Drain and set aside to cool then cut in half and sprinkle with 2 tablespoons champagne vinegar, salt and pepper.
- Fill a medium bowl with ice water and set aside. Heat 2 inches of water in a skillet to boiling, season with salt and blanch the haricots verts until just tender 1-2 minutes, remove from the boiling water and place in the ice bath to stop them from cooking and maintain the color.
- Toss the cut tomatoes with a little olive oil and salt and pepper. Combine all vinaigrette ingredients into a bowl and whisk to combine, or place into a mason jar and shake.
- Dry the salmon filets with a paper towel and sprinkle the salmon with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the hot pan and cook the salmon flesh side down first 2-3 minutes until there’s a golden crust. Flip the salmon and continue to cook 2-3 minutes more. Remove the salmon and serve flaked over the salad.
- To build the salad, divide the lettuces between 4 plates, top each with a pile of potatoes, haricots verts, cherry tomatoes, sliced radishes, boiled eggs and olives. Top with flaked salmon and drizzle heavily with the caper vinaigrette
This looks delicious! I love the change to salmon from tuna.
We love your recipes and fresh ideas. What is your fish CSA? Not sure what that means, but it sounds interesting.
I Love salmon but I have never eating it other way than grill with salad or mashed potatoes now I have a new way of preparing it and best of all is a yummy salad, thanks.
I will just close my eyes and pretend I am in France as well! This looks so delicious and fresh.
Delicious! Enjoying this during the hot summer nights.
Delicious and healthy! Easy to prep veggies and dressing ahead then cook salmon at the last minute. I’ll definately make again.