• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Zimmy's Nook
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
menu icon
go to homepage
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Us
    • Services
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Seafood

    Salmon Niçoise-Style Salad

    Published: Sep 21, 2020 · Modified: Mar 25, 2023 by Zimmy · This post may contain affiliate links · 3 Comments

    A deconstructed Salmon Niçoise-Style Salad.
    Salmon Niçoise-Style Salad

    Salmon Niçoise-Style Salad.
    Elaine said she was in the mood for salmon, so I headed off to the store, picked up a nice piece of organic salmon, haricots verts, olives and lettuce, came home and made dinner.

    The combination of cooked, raw and pickled veggies, with the red wine-Dijon dressing is fantastic! But, that crispy salmon skin… so good!  

    Ingredients
    For the dressing
    • ¼ cup red wine vinegar
    • 2 tablespoons shallot, minced
    • 2 tablespoons Dijon mustard
    • 1 tablespoon chopped fresh thyme
    • ¼ teaspoon freshly ground pepper
    • ¼ teaspoon kosher salt
    • ¾ cup extra-virgin olive oil
    For the salad
    • Ice
    • Kosher salt
    • 10 ounces small creamer potatoes (about 15-20) mix of colours – halved
    • 4 large eggs
    • 6 ounces haricots verts, trimmed
    • ½ cup hot kalamata olives (if regular kalamata, sprinkle with chili flakes)
    • 6-8 baby dill pickles
    • 2 tablespoons capers
    • ½ bunch radishes (6-8) some quartered, some thinly sliced
    • 1 cup cherry tomatoes – halved
    • Large stalk of celery – thinly sliced
    • ½ red onion – sliced and marinated*
    • Freshly ground black pepper
    • 2 skin-on salmon fillet pieces, top loin/loin cut, wild or organic (6-7 ounces each)
    • 8 Boston/bib lettuce leaves – washed and dried
    • 4 lemon wedges
    Preparation

    Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a boil over high heat and cook until fork-tender, about 10 minutes.

    While the potatoes cook, make the dressing: Whisk the vinegar, shallot, mustard, thyme, salt, and pepper in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

    Drain and transfer potatoes to a medium bowl; drizzle with about ¼ cup the dressing and let cool.

    Fill the saucepan with salted water and bring to a boil. Fill a bowl with ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

    Place the eggs in the saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat and cook for 5 ½ minutes. Drain, then run under cold water to cool. Peel rinse and set aside.

    Toss the tomatoes in a small bowl with salt and pepper to taste. Quarter the hard-cooked eggs.

    Place the salmon, skin side up in a dry, cold non-stick pan, place the pan over medium-high heat and cook for 3 minutes, flip the salmon and cook for 5 minutes more.

    While the salmon cooks, place the lettuce on a platter, then arrange the potatoes, haricots verts, radishes, onions, tomatoes, baby dills, olives and boiled eggs around the outside of the platter, leaving room in the centre for the salmon. Drizzle everything with the dressing.

    Place the cooked salmon in the centre of the platter, skin side up, cut in half, add the lemon wedges and serve.

    *Marinated red onions

    Slice half a red onion, place in a bowl that fits the onion rings with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tbsp red wine vinegar, 1 tsp oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 30 minutes before serving.

    Yield: serves 4
    Time: 30 minutes

    In addition to this Salmon Niçoise-Style Salad recipe, you can find more of my favourite salmon recipes here.

    More Seafood

    • Two Spicy Shrimp Noodle Bowls served with Chinese broccoli and Minneola orange wedges.
      Spicy Shrimp Noodle Bowl
    • A bowl of bacon shrimp and corn chowder with two slices of toast.
      Shrimp & Corn Chowder
    • A Marinated Squid Salad with red peppers and olives served with toast and white wine.
      Marinated Squid Salad
    • A citrus shrimp dish with clementine and lemon slices.
      Clementine Shrimp

    Reader Interactions

    Trackbacks

    1. The Ultimate Roast Beef Sandwich - Zimmy's Nook says:
      December 21, 2020 at 11:19 pm

      […] Marinated red onions (recipe link here) […]

      Reply
    2. Game Day (Porch Drop-Off) Board - Zimmy's Nook says:
      February 16, 2021 at 6:04 pm

      […] 1 red onion, sliced and marinated […]

      Reply
    3. Niçoise Salad with Oven Roasted Coho Salmon - Zimmy's Nook says:
      February 3, 2023 at 12:25 pm

      […] Salmon Niçoise-Style Salad […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Join our mailing list

    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

    More about me →

    Easter Recipes

    • A bagel bake skillet bake with a piece removed and on a plate.
      Everything Bagel Bake
    • Deviled Eggs with Shrimp
    • A medium rare Roasted Leg of Lamb with Lemon Vinaigrette half sliced on a platter with a knife.
      Roasted Leg of Lamb with Lemon Vinaigrette
    • An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.
      Individual Ground Beef Wellingtons

    Follow us

    • instagram
    • pinterest
    • tiktok
    • twitter
    • youtube
    • facebook

    Shop Hestan Culinary

    Hestan Roaster - Pork Roast
    Hestan Culinary Roaster. Available in two sizes: 14.5” and 16.5”. Manufactured with tri-ply clad construction and an aluminum core for optimal heat conduction. Engineered to be warp-resistant, oven and broiler safe to 600ºF. Roasters include a durable rust-resistant and slip-proof rack.

    Shop Ooni

    The Ooni Karu 16 pizza oven preheating on a beautiful day with a festive planter, trees and pond in the background.
    Ooni Karu 16. Cook with wood or charcoal out of the box, or use gas with the Gas Burner for Karu 16 (sold separately)

    Footer

    Privacy Policy

    Footer

    ↑ back to top

    About

    • Privacy Policy

    JOIN OUR MAILING LIST

    Contact

    • Contact
    • Services

    As a Hestan Culinary and Ooni Affiliate I earn from qualifying purchases.

    Copyright © 2023 Zimmy's Nook