Salmon Nicoise with Caper Vinaigrette

Salmon Nicoise from www.whatsgabycooking.com (@whatsgabycookin)

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5 from 4 votes

Salmon Nicoise with Caper Vinaigrette

A little spin on a classic French salad... meet the Salmon Nicoise with a with Caper Vinaigrette!

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Salad

Cuisine: French, Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

For the Caper Vinaigrette

½ 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
¼ 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

Instructions

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

Notes

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 this recipe.

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