EASY Fresh Salmon Niçoise Recipe
Fresh Salmon Niçoise Recipe combines wild salmon, baby potatoes, eggs, green beans, olives, and fresh herbs.
Ingredients
- 1 red onion finely chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 12 pitted Kalamata olives quartered
- 2 tablespoons chopped fresh dill
- 2 teaspoons chopped fresh tarragon
- 400 g baby potatoes
- 2 eggs
- 320 g fine green beans trimmed
- 4 wild salmon fillets 100–125 g each
- 2 Little Gem lettuces shredded
- 4 tomatoes cut into wedges
Instructions
- In a medium bowl, combine the chopped red onion, apple cider vinegar, olive oil, Kalamata olives, dill, and tarragon to create the dressing.
- Bring a large saucepan of water to a boil. Add the baby potatoes and cook for 10 minutes.
- Carefully add the eggs to the same pan and continue cooking while placing the green beans in a steamer over the potatoes. Cook for another 8 minutes until the beans are tender-crisp and the eggs are hard-boiled.
- Remove the potatoes and eggs, leaving the water simmering. Add the salmon fillets and gently poach for about 5 minutes or until cooked through.
- Toss the warm potatoes with the herb dressing so they absorb the flavors.
- Arrange shredded lettuce on serving plates, then add the green beans, tomatoes, and dressed potatoes.
- Remove the skin from the salmon, gently flake the fish, and place it over the salad.
- Peel and halve the eggs, then place them on top.
- Serve immediately and enjoy this delicious Fresh Salmon Niçoise Recipe while warm, or chill leftovers for a refreshing cold meal.
Notes
- This salad is delicious served warm or chilled.
- Fresh herbs provide the best flavor, but dried herbs can be used if needed.
- For extra texture, sprinkle toasted almonds or pumpkin seeds over the top.
- Pair with crusty bread or a light soup for a complete meal.