Best Salmon Niçoise Recipes

SHEET-PAN ROASTED SALMON NIçOISE SALAD

Steps:

• Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
• While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
• Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
• Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
• Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
• Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES

Steps:

• For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
• For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
• For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
• Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
• Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
• To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

ROASTED SALMON NICOISE PLATTER

Steps:

• Preheat the oven to 500 degrees F.
• For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
• Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
• Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
• Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
• Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
• For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
• Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

SALMON NICOISE CAESAR

Steps:

• Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool.
• Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside.
• Preheat the oven to 425 degrees F and line a baking sheet with foil.
• Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes.
• Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork.
• Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside.
• Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces.
• Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves.

SALMON NICOISE WITH CAPER DRESSING

Steps:

• Whisk together zest and juice, 7 tablespoons oil, and capers; season with salt and pepper.
• In a large pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil and cook until easily pierced with the tip of a knife, 7 to 9 minutes. Transfer to a plate with a slotted spoon. Add beans to pot; boil until crisp-tender, 3 to 4 minutes. Add corn and boil 1 minute more; drain.
• Season fish with salt and pepper. Heat a large skillet over medium-high; swirl in remaining 1 tablespoon oil. Add fish, skinside down; cook, flipping once, until skin is crisp and fish is just cooked through, 5 to 6 minutes. Serve, with potatoes, beans, corn, cucumbers, olives, dressing, lemon wedges, salt, and pepper.

SALMON NICOISE SALAD WITH LEMON-CAPER DRESSING

Steps:

• 1. for DRESSING: put lemon juice, onion, capers, oil water and mustard in blender; puree and set aside
• 2. Add salt to water in a large pot; bring to boil. Add potatoes and simmer until tender 7 - 10 minutes. Transfer to bowl, drizzle with 1 Tablespoon dressing, toss to coat, set aside to cool.
• 3. Fill large bowl with ice water, set aside.
• 4. Put green beans in potato pot; simmer until crisp-tender about 3-4 minutes. Transfer to ice water with slotted spoon; cool then drain.
• 5. Put salmon in steamer basket; sprinkle with salt. Set steamer over simmering water; cover and steam fish until just opaque in center, about 8 - 10 minutes.
• 6. While salmon cooks, divide lettuce, potatoes, green beans, tomatoes, eggs and olives among 4 plates; top each with 2 oz salmon, drizzle each with about 2 1/2 Tsp dressing.

SHEET-PAN SALMON NIçOISE

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
• In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil.
• In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side down, and make room for salmon, tomatoes and artichoke hearts.
• Place salmon skin side down on pan; drizzle with 1 tablespoon of the dressing, and season with remaining 1/4 teaspoon salt. In same large bowl, mix tomatoes and artichoke hearts with 1 tablespoon of the dressing, and toss to coat. Add vegetables to pan around salmon and potatoes. Roast 12 to 15 minutes or until salmon is cooked through, flakes easily with fork, and potatoes are fork-tender. Toss cooked green beans with remaining dressing (about 2 teaspoons), and add to pan. Place in oven 2 minutes. Top with olives.

SMOKED SALMON NIçOISE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
• Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
• Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
• Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
• Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.

SALMON NICOISE SALAD

Steps:

• In a 5-quart pot, bring 1/2 inch water to a boil; add salt and twelve ounces (four to five) new potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
• With a slotted spoon, transfer potatoes to a bowl. Set aside to cool. Add eight ounces green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.
• Fill a deep skillet with 1/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 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.
• On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with Dijon Vinaigrette on the side.

WARM SALMON NIçOISE

Steps:

• Bring half a large steamer to the boil, tip the potatoes into the water, then lay the salmon fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins until the salmon is cooked through, then remove and set aside. Continue to cook the potatoes for another 5-8 mins until tender, adding the beans for the final couple of mins. Drain the veg, then tip into a large bowl.
• Add the olives and tomatoes to the potatoes and beans, then gently flake in chunks of the cooked salmon, discarding the skin. Whisk together the garlic, lemon and oil with some seasoning, and loosen with a few drops of water. Pour the dressing over the salad, toss well, and serve.

SALMON NIçOISE

Steps:

• Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15-20 minutes. Transfer potatoes to a plate with a slotted spoon.
• Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
• Return water in pot to a boil and cook eggs 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.
• Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.
• Preheat oven to 425°. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10-12 minutes. Let cool.
• Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining 1/4 cup oil. Season vinaigrette with salt and pepper.
• Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.
• Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.

SALMON NICOISE PASTA SALAD

Steps:

• Sprinkle salmon with s and p. Heat 2 t. oil in large nonstick pan over med. high heat. Add salmon, cook 4 min. each side. Transfer to plate; cool completely; break into chunks. Cook pasta. Drain, rinse in cold water. Place 1/4 c. olive oil, vinegar, anchovy, garlic, mustard and 1/4 t. salt and pepper into a jar, shake vigorously. Combine dressing, salmon and pasta.

SALMON NICOISE SALAD

Steps:

• Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool, then thinly slice.
• Meanwhile, put the green beans in a microwave-safe bowl and add a splash of water. Cover with plastic wrap and microwave until tender, 6 to 8 minutes. Drain and pat dry; set aside.
• Make the dressing: Whisk the yogurt, vinegar and olive oil in a medium bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the romaine with 1 tablespoon of the dressing in a large bowl.
• Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with the remaining dressing. Season with salt and pepper.

SALMON NIçOISE SALAD WITH BLACK OLIVE VINAIGRETTE

Steps:

• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Whisk together dressing ingredients in a bowl.
• Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
• While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
• Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
• Halve potatoes while still warm and toss with 2 tablespoons dressing.
• Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.

SMOKED SALMON SALAD (NICOISE-STYLE)

Steps:

• Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
• Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
• Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
• HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.

SALMON NIçOISE SALAD

Steps:

• In a 5-quart pot, bring 1/2 inch water to a boil; add salt and the potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
• With a slotted spoon, transfer the potatoes to a bowl. Set aside to cool. Add the green beans to the pot of boiling water. Cover; cook, turning occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.
• Fill a deep skillet with 1/4 inch water. Season the salmon on both sides with salt and pepper; place in the skillet. Bring the water to a gentle simmer; cover, and cook until the salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
• While the salmon is cooking, tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs (use a wet paring knife to make neat cuts), and thinly slice the onion.
• On a large platter (or 4 serving plates), arrange the lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with the vinaigrette.
• Dijon Vinaigrette
• In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined.
• Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. (Alternatively, shake all ingredients in a small jar.)

SALMON SALAD NICOISE

Steps:

• Prepare all salad ingredients. Whisk dressing ingredients and toss with salad mixture and serve.

SALMON NICOISE WITH CAPER VINAIGRETTE

Steps:

• 1. Boil the potatoes in salted water for 15 minutes or until tender, adding the green beans about 4 minutes before the potatoes are ready. 2. Whisk all the dressing ingredients together and set aside. 3. Drain the potatoes and beans and slice the potatoes thickly. Put the potato slices and beans into a bowl and pour over a splash of dressing while the vegetables are still hot. Then mix in the tomatoes, anchovies and olives. Tip out onto a large serving platter and scatter the quartered eggs over the top. 4. Pat the salmon dry and dry-fry or sear in batches in a very hot pan for one minute on each side. Lift out of the pan and place on the middle of the salad. 5. Quickly heat up the remaining dressing in a small pan and, when boiling, pour over the salad. Serve with loads of crusty bread. Note: may be prepared with tuna

SALMON SALADE NIçOISE

Steps:

• Place salmon in heavy medium skillet. Season with salt and pepper. Sprinkle with tarragon. Add enough water to skillet to just cover salmon. Cover and simmer salmon over medium-low heat until salmon is opaque but still pink in center, about 7 minutes. Using spatula, transfer salmon to plate and refrigerate until chilled. Reserve water in skillet.
• Return water in skillet to boil. Add potatoes to skillet. Cover and simmer until potatoes are just tender when pierced with knife, about 10 minutes. Transfer potatoes to plate. Cool and slice. Reserve water in skillet.
• Add enough additional water to skillet to cover bottom by 1 inch. Bring water to boil. Add beans. Cover and simmer over high heat until beans are crisp-tender, about 4 minutes. Rinse beans under cold water to cool. Drain. (Can be prepared up to 6 hours ahead; refrigerate.)
• Arrange lettuce leaves on each of 2 plates. Top each with salmon fillet. Arrange half of potatoes, green beans, tomatoes and hard-boiled eggs decoratively around each salmon fillet. Sprinkle half of green onions and capers over each salmon fillet. Serve, passing vinaigrette separately.

ALASKAN SMOKED SALMON NICOISE WITH CRUMBLED FETA CHEESE

Steps:

• Prepare the dressing with the olive oil, chopped basil, garlic, salt, pepper and vinegar, Refrigerate.
• Quarter the tomatoes. Thinly slice the eggs. Halve the cucumber and cut it into thin slices. Slice the onion into thing rings
• Instead of mixing the ingredients together, which you can do, I like to arrange them on a salad place for clor and appearance. Sprinkle the cheese on top, drizzle with the dressing and serve.