Salmon Salad Niçoise on a platter

Salmon Salad Niçoise

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This Salmon Salad Niçoise has just about everything in it! It’s for those of us who like a few too many ingredients in our salads. It’s delicious, hearty, and an incredibly inviting lunch for a group of 2 to 4 people. 

Lest anyone take issue with this, this is definitely not a traditional Salad Niçoise. A traditional version would have tomatoes, hard-boiled eggs, olives, and anchovies. Newer versions of the Salad Niçoise often contain green beans and potatoes.

Salmon Salad Niçoise on platter with utensils

This salad is composed, so it looks beautiful when you serve it, but you need to mix it up when you eat it so you get the rich flavor of all the ingredients. I just serve it on a platter and let people take what they want though because I like how it’s so beautifully arranged. 

Salmon Salad Niçoise on a platter

I’ve been adding edible flowers to a lot of salads recently. I know they might seem like a finicky, unnecessary addition, but people light up when you put an edible flower in front of them. I’ve been reading Edible Flowers: A Global History and the authors write, “Flowers are not typically found in everyday meals, so their deliberate inclusion in a dish makes that dish something special, a treat for the receiver. They send a message of freshness and caring”. I think flowers are such a beautiful way to enliven a dish. Before eating flowers though, be sure to check out my handy guide on which ones are edible!

I hope you enjoy this delicious salmon salad nicoise recipe! 


Yield: 4 servings

Salmon Salad Niçoise

Salmon Salad Niçoise on a platter

This Salmon Salad Niçoise has just about everything in it - and it's wonderful!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons olive oil, divided
  • 1/2 pound new baby potatoes, quartered
  • 8 to 10 baby carrots
  • 2 salmon fillets
  • 3 hard-boiled eggs, halved
  • 1/3 cup mixed olives 
  • 1/2 cup cherry tomatoes, halved
  • 5 to 8 strawberries
  • 10 artichoke hearts, halved
  • 3 cups arugula
  • optional - edible flowers for garnish
  • 1/4 cup olive oil 
  • 1 tablespoon whole grain mustard
  • 1 tablespoon apple cider vinegar
  • pinch of salt and pepper

Instructions

  1. Heat oven to 450 degrees F (232 C). 
  2. Add potatoes and carrots to a cookie sheet or roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. 
  3. Bake for 20 to 30 minutes or until fork-tender. 
  4. Heat a grill pan over medium-high heat. Drizzle salmon fillets with olive oil and sprinkle with salt and pepper. 
  5. When the pan is hot, place the salmon (skin side up) in the pan and cook for 4 to 5 minutes, or until the golden brown on one side. 
  6. Flip the salmon over and cook for another 3 minutes, or until the skin is crispy. The salmon should be 145 degrees F in the center, with an instant-read thermometer. 
  7. Combine all the ingredients from the eggs to the arugula on a large platter and top with the salmon, carrots, and potatoes.
  8. Combine all the dressing ingredients (olive oil, mustard, vinegar, salt and pepper) and whisk briskly to combine. 
  9. Top the salad with the dressing and edible flowers.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 603Total Fat: 40gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 211mgSodium: 330mgCarbohydrates: 28gFiber: 8gSugar: 6gProtein: 34g
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