Salmon Nicoise Salad

Salmon Nicoise Salad

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  • Prep Time


  • Total Time


  • Servings



  • Dijon vinaigrette:

  • 1

    tbs lemon juice

  • 1

    tbs Dijon mustard

  • c. oil

  • Minced chives, fresh parsley, any herb you like

  • Salad:

  • 4

    4oz skinless salmon fillets

  • Salt, pepper and thyme

  • 8

    oz gr beans

  • 12

    oz red potatoes

  • 2


  • 3

    hard-boiled eggs

  • 1

    red onion

  • Black olives

  • Mixed salad greens


Put lemon juice, mustard, oil, ½ teaspoon salt, ½ teaspoon sugar and a pinch of pepper in a small jar and shake until combined. Set aside. Cook the potatoes in salted water until tender. Remove with a slotted spoon to a bowl, season with salt and pepper to taste and set aside. Add green beans to the pot of boiling water cover and cook until tender, about 5 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside. Fill a deep skillet with ¼ inch water. Season the salmon on both sides with salt, pepper and thyme, place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, about 10 minutes. Transfer to a plate; flake with a fork, and let cool. While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion. Arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion and olives on 4 serving plates. Serve with Dijon Vinaigrette.


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