The two of us love fish around here. We’ll get whatever looks good at the store and this week it happened to be salmon. One of the ways we like to have it is in a Niçoise salad. Not typically made with salmon, a Niçoise salad is usually made with tuna or more classically anchovies. I know, I’m so innovative swapping out one fish for the other. But salad prodigy accolades aside, the great thing about this is it’s mainly an assembly job. You can eat it any time of day, its mostly veg and it’s filling. At least in the quantity we make…
There aren’t any rules with this recipe, it’s just salad. So add what you like, leave out what you don’t, and make any substitutions you want. Your salad, your rules. But, if I may make one suggestion; it’s go seasonal, it’ll taste better. I promise.
Your salad, your rules. But, if I may make one suggestion; it’s go seasonal, it’ll taste better. I promise.
with soft boiled eggs
Enough for 2 very hungry people. Just scale up, or down, depending on how many you are feeding, or how many leftovers you want.
For the Salad
- 2 fillets of salmon, about 6-8oz each
- 1lb potatoes
- handful of green beans
- tomatoes – cut into bite sized chunks
- olives – Niçoise olives are very appropriate here, but we also had Kalamata and Castelvetrano
- 2 eggs (one per person) – at room temperature
For the Dressing
- 1/4 C olive oil
- 1 tsp dijon mustard
- juice of 1 lemon
- 1 sml shallot – finely diced
- 2 sprigs thyme
First up is the salmon. I like it to be warm, or room temp, so I cook that first and let it sit while I get on with everything else. Lightly oil the fish, add some salt and pepper and let it cook for 4-5 mins on each side over medium heat. Cook it longer if you want it more done, totally depends on your preference.
Next up are the potatoes. These were itty bitty, so they only took about 10 mins. Start them covered in cold water, bring em to a simmer, add a good tablespoon of salt and let them cook for about 10-20 mins or until they’re tender. The cooking time will depend on your potatoes. When they’re tender pull your potatoes from the water and let them cool a bit, but don’t dump the water out! I like to cook everything in the same boiling water, saves time, seems more efficient. Next, with the same water, bring it back up to a boil and blanch your beans. I let them lightly boil for about 3 mins, pull them from the water and immediately plunge them into a big bowl of salted ice water.
Now for my favorite part, the eggs. I like mine with the white totally cooked and the yolk still runny. So, in the same pot of gently boiling water, lower your eggs in there for 6 mins, use a timer, and then immediately remove them from the water and drop them straight into ice water for 3-5 mins. If you didn’t prep ahead and your eggs are still cold from the fridge, typically what I do, let them cook for 7 mins in the boiling water. Adding an extra min of cooking time seems to make up for the extra chill from the fridge.
While the eggs are cooling in the ice water I usually make the dressing. Just add everything into a small bowl, mix it up and you’re good to go. Check to make sure your seasoning is on point, and if it’s not, adjust.
Then once everything is cooked, prepped, and cut you’re ready to assemble. I like to group things on the plate, as you can see from the pics, but it’ll taste good regardless. Make a bed of lettuce, pile on your topping and dress everything liberally. Now eat up!