We need a moment of silence for this salad! Holy cow! I can’t believe how amazing this salad turned out! It has all my favorite things in it and the flavors are out of this world! The famous Niçoise salad is a composed French salad that originated in Nice and is traditionally served in groups. The typical salad has tuna, but I wanted to use salmon in mine and it was perfection! I love the green beans, potatoes and hard boiled egg along with the olives. I made a simple dilly dijon vinaigrette that was so D to the LISH on this salad! This would be an amazing salad to serve at your next brunch or lunch date! Enjoy!
Salmon Niçoise Salad
4
servings20
minutes20
minutesIngredients
1 lb 1 Salmon
4 oz 4 Arugula
1/2 lb 1/2 Fingerling Potatoes
1/2 lb 1/2 Green Beans
1/2 cup 1/2 Cherry Tomatoes
1/3 cup 1/3 Kalamata Olives
3 3 Eggs, Hardboiled
1 1 Watermelon Radish
*For the Dressing*
1/2 cup 1/2 Olive Oil
2-3 Tbsp 2-3 Red Wine Vinegar
1 tsp 1 Dijon
1 1 Clove Garlic, Grated
Pinch of dried dill or 1/2 Tbsp Fresh Chopped Dill
S&P to Taste
Directions
- To begin, season salmon to your liking and bake in a 400 degree oven for 20-25 minutes, depending on the thickness
- While Salmon is baking, add all ingredients for dressing in a mason jar and shake well to emulsify
- Slice your fingerlings in half and boil just until fork tender
- Steam your green beans just until fork tender
- Slice your tomatoes and radish. Hard boil your eggs
- To build salad, it’s important that every section of the salad gets dressed separately so you have thoroughly coated all ingredients well. Once you have tossed the dressing on every section of the salad, begin by placing the arugula on the bottom of your platter, followed by the remaining ingredients in sections with the salmon in the middle. I like to flake my salmon so it’s displayed in smaller pieces on the salad
- Place in the center of your table with extra dressing on the side if anyone wants to add more and DIVE IN!