Description
Wild Salmon Niçoise Dinner Salad is a vibrant, protein-rich dish combining flaky wild salmon with roasted baby potatoes, crisp green beans, hard-boiled eggs, fresh vegetables, olives, and a zesty Dijon vinaigrette. This fresh and filling salad offers a modern and healthy twist on a classic French recipe, perfect for a wholesome dinner.
Ingredients
Salad
- 4 wild salmon fillets, about 5 ounces each
- 1 pound baby potatoes, halved
- 8 ounces green beans, trimmed
- 4 large eggs
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ½ small red onion, thinly sliced
- ½ cup Niçoise or Kalamata olives
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Dijon Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Roast Potatoes: Toss the halved baby potatoes with a small amount of olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet and roast in the oven for 25–30 minutes until tender and golden brown.
- Cook Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover the pan, and let the eggs stand for 10–12 minutes. Transfer eggs to ice water to cool, peel, and cut into halves or quarters.
- Prepare Green Beans: Boil or steam the trimmed green beans for 3–4 minutes until crisp-tender. Immediately transfer to ice water to stop cooking, then drain thoroughly.
- Season Salmon: Pat salmon fillets dry and season both sides with salt and pepper.
- Cook Salmon: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add salmon fillets skin-side down and cook for 4–5 minutes per side until the fish flakes easily and is cooked through.
- Make Vinaigrette: In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
- Assemble Salad: On serving plates, arrange the mixed salad greens, roasted potatoes, green beans, hard-boiled eggs, cherry tomatoes, cucumber slices, red onion, and olives.
- Add Salmon and Dress: Place a cooked salmon fillet on top of each salad and drizzle with the Dijon vinaigrette to finish.
Notes
- The salmon can alternatively be grilled or oven-roasted for a different flavor and texture.
- Prepare the potatoes, eggs, green beans, and dressing ahead of time to simplify salad assembly at serving time.
- For a more traditional Niçoise flavor, consider adding anchovies and capers to the salad or dressing.
- Store leftover salad components separately in airtight containers and refrigerate for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Salad
- Method: Pan-Seared
- Cuisine: French
