Salmon Salad Niçoise

June 21, 2017



1Place potatoes in a medium saucepan and add cold water to cover by 1 inch. Bring to a boil and cook until potatoes are tender — 15 to 20 minutes. Remove potatoes with a slotted spoon and set aside.

2Return water to a boil and cook green beans until crisp-tender, about 2 minutes. Using a slotted spoon, transfer beans to a bowl of ice water and chill until cold. Remove from ice water, set aside and pat dry.

3Return water to a boil once more and cook eggs 9 minutes. Remove to bowl of ice to chill.

4Coat salmon in 2 Tbsp. olive oil, and season with salt and pepper. Heat large skillet over medium-high heat. When skillet is very hot, place salmon in pan and cook 3 minutes per side.

5To serve, toss lettuces with vinaigrette and top with potatoes, green beans, capers, olives, eggs and salmon.


2 Salmon filets

4 oz. Fingerling potatoes

2 oz. Green beans

2 Eggs

1 oz. Capers

10 Assorted olives

6 oz. Spring lettuce

2 oz. Lemon vinaigrette


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