The Salmon Niçoise Salad is a deliciously fresh and hearty dish! This twist on the classic French main dish substitutes tuna for the salmon.
If there’s one recipe that says fresh, carefree alfresco dining for us, it’s the classic French Niçoise Salad. Here’s a fun twist that, dare we say, is even more delicious than the original. Attempt Nicoise salad with salmon! Substitute salmon for the traditional tuna and you have an impressive dinner that everyone will love. Use smoked salmon or canned salmon to keep it super easy, or use any cooking method you like.
Ingredients of the Salad Nicoise with Salmon
Nicoise Salad (Nicoise salad in French) is a French main course salad that is a classic South Coast dish. The hearty salad traditionally consists of canned tuna, potatoes, blanched green beans, olives, tomatoes, hard-boiled eggs and dressing. Substitute salmon for the tuna and you get a Salmon Niçoise Salad! We like to use smoked or canned salmon so you don’t have to worry about cooking.
- Salmon: Here salmon replaces the traditional tuna. Look out for hot smoked salmon, also known as smoked salmon: it is sold filleted as shown in the photo. The cold smoked salmon on a bagel (aka salmon) is a bit overpowering here, although it would work! You can also use canned salmon or your choice of cooked salmon method (see below).
- Hard Boiled Eggs: Try our perfect stovetop method, steam it, or try the Instant Pot.
- Green beans: Prepare a pot of blanched green beans, which will keep them tender and bright green.
- French Potato Salad: The best part? A French potato salad with shallots, capers and vinaigrette.
- Olives: The olives are key to the brackish and salty taste. Look for nice olives if you can find them, or substitute Kalamata for them.
- Tomatoes: Cherry tomatoes or large tomato wedges bring color and fresh taste.
- butter salad: Crunchy Bibb or butter salad serves as the basis for the aromas.
- lemon dressing: A zesty lemon vinaigrette ties it all together.
Other ways to cook salmon
The main benefit of using smoked or canned salmon in this recipe? That is Then Simply. There are many other things to prepare here, so it’s important not to cook for the salmon. The classic Salad Niçoise uses canned tuna, so the canned salmon is actually even closer to the real thing.
But do you have a large piece of fresh salmon and want to use it? It’s never a bad thing. It’s also a great way to use up leftover salmon. Here are our top ways to cook salmon:
Prepare tips in advance
A salmon niçoise salad consists of many components. Although everything is fairly simple, it may take a while to prepare. Here are some ideas for preparing portions of this recipe ahead of time. It’s very useful when it comes to preparing the salad and keeping the mess in the kitchen under control. Select one or more of these components to craft ahead of time:
- Hard Boiled Eggs: Prepare up to 5 days in advance and simply chill in the fridge until ready to serve. You can also find packaged hard-boiled eggs at some grocery stores.
- Bandage: The Niçoise vinaigrette is easy to prepare ahead of time; Refrigerate and allow to come to room temperature before serving.
- Green beans: Blanch green beans up to 5 days ahead and refrigerate until ready to serve.
- Potato salad: French potato salad keeps well for 4-5 days if you make it ahead of time; Refrigerate until ready to serve.
Ways to serve Salad Niçoise with Salmon
Niçoise Salad with Salmon is the perfect al fresco summer meal. It also makes for a fancy lunch and would be ideal for brunch or as a meal for a bridal shower or baby shower. It is ideal with a glass of chilled white or rosé wine and a side of crusty bread.
More salmon recipes
Do you like this popular fish? We also. Here are some other great salmon recipes to choose from:
The description
The Salmon Niçoise Salad is a deliciously fresh and hearty dish! This twist on the classic French main dish substitutes tuna for the salmon.
- 8th eggs
- 1 1/2 Pound small red potatoes
- 1 pounds of fresh green beans
- 1 small shallot (2 tablespoons chopped)
- 2 tablespoons white wine vinegar
- ¾ teaspoon kosher salt, shared
- 2 tablespoons capers
- ½ tbsp fresh parsley
- 7 tablespoons olive oil, shared
- ½ cup Nice or Kalamata olives
- 1 pint cherry tomatoes or 1 Big tomato
- 8 ounces hot smoked salmon (smoke roasted)* or 2 cans of salmon
- 1 Bibb lettuce (aka butter lettuce)
- 3 tablespoons lemon juice
- 1 tbsp Dijon mustard
- 1 small clove of garlic, chopped
- Boil the hard-boiled eggs: Follow directions for preparing hard-boiled or steamed hard-boiled eggs, or do this step ahead of time and cool.
- Cook potatoes and beans: Fill a large saucepan with cold water and add 1 tablespoon of kosher salt. Add the whole potatoes and bring to a boil. After boiling, cook for 8-12 minutes until fork tender.
- Blanch beans: Cut off the ends of the beans. In another saucepan, bring water to a boil with ½ tablespoon of salt. Cook beans until tender but still light green, about 5 minutes. Prepare a large bowl of ice water (or use the same as you would for hard boiled eggs). Once the beans are soft, use tongs to remove them from the boiling water and place them in the ice bath. Remove the beans and pat dry with a towel, then toss with a few pinches of salt and freshly ground pepper.
- Finish the potatoes: While the potatoes are cooking, finely chop the shallot. When the potatoes are done, drain. When cool enough to touch, cut into bite-sized pieces. Place in a bowl and gently mix together the chopped shallot, white vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Leave to stand for 5 minutes, stirring gently from time to time. Then add the capers, chopped parsley, 1 tablespoon olive oil and a few black peppercorns. Taste and add additional salt if needed.
- Prepare dressing: In a medium bowl, whisk together lemon juice, Dijon mustard, minced garlic, and ¼ tsp kosher salt. Gradually whisk in 6 tablespoons olive oil, whisking one tablespoon at a time, until creamy and emulsified.
- Prepare the salad ingredients: Quarter the tomatoes (or halve the cherry tomatoes) and sprinkle with some kosher salt.
- Prepare the salmon: If you’re using cold-smoked salmon, no preparation is required. If using canned salmon, drain and shred with a fork. If it’s not packed in oil, add a drizzle of olive oil and a few pinches of salt. (You can also prepare fresh salmon; see note below*.)
- Surcharge: Add the Bibb lettuce leaves to serve in large shallow bowls or platters. Garnish with potatoes, green beans, hard boiled eggs, tomatoes, salmon and olives. Drizzle with vinaigrette and serve.
- Category: main course
- Method: no chef
- Kitchen: French
- Diet: Gluten free
Keywords: Nicoise salad with salmon
