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a twist on the classic nicoise salad using salmon instead of tuna, soft boiled eggs and the best lemon dijon vinaigrette

Niçoise Salad with Salmon

A twist on the classic nicoise salad using salmon instead of tuna. Topped with lots of olives, boiled potatoes, tomatoes, capers, perfectly soft boiled eggs with the best lemon dijon vinaigrette.

2 fillets salmon ~6-8oz each 1 lb potatoes 1 handful green beans 1 C tomatoes cut into bite sized chunks 2 tbsp capers 1/2 c olives 2 eggs

Niçoise Salad Ingredients

1/4 c olive oil 1 tsp dijon mustard 1 lemon juiced 1 shallot finely diced 2 sprigs fresh thyme salt black pepper

Ingredients FOR THE VINAIGRETTE

Cook your salmon. It's best served warm or room temp. Lightly oil the fish, add some salt and pepper and let it cook for 4-5 mins on each side over medium heat.

Next up are the potatoes. Start in cold water, bring to a simmer, add a good tablespoon of salt and cook for about 10-20 mins or until they’re tender. The cooking time will depend on your potatoes.

To cook the beans, 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.

In the same pot of gently boiling water, cook the eggs for 6 mins. Immediately remove them from the water and drop them straight into ice water for 3-5 mins.

To make the dressing 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.

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!

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