Description
A fresh and vibrant Salmon Niçoise Salad with a delicious basil vinaigrette that combines perfectly cooked salmon with traditional Niçoise salad ingredients.
Ingredients
Scale
- 1 ½ pounds skin-on salmon filet
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 to 2 tablespoons honey
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 large eggs
- 1 ½ pounds baby red potatoes
- 12 ounces haricots verts
- 12 ounces artichoke hearts
- 10 radishes
- 1 medium English cucumber, sliced into thin rounds
- 1 ½ cups cherry or grape tomatoes
- salt and pepper, to taste
- 2 ounces fresh basil leaves
- about 1/3 cup olive oil (for vinaigrette)
- half of 1 large shallot
- 2 tablespoons red wine vinegar
- 1 tablespoon honey (for vinaigrette)
- ½ teaspoon salt (for vinaigrette)
- ½ teaspoon freshly ground black pepper (for vinaigrette)
- splash water (optional)
Instructions
- Preheat oven to 425F and line a baking sheet with aluminum foil.
- Place the salmon skin-side down, drizzle with olive oil, lemon juice, honey, and season with salt and pepper. Roll up the edges of the foil slightly.
- Bake for about 8 to 12 minutes, until cooked through; avoid overcooking.
- Transfer salmon to a large serving platter.
- Boil a pot of water and gently add eggs; boil for 7 to 12 minutes depending on desired yolk firmness. Transfer eggs to ice water.
- Boil the whole potatoes for about 15 minutes until fork-tender; place on the serving platter.
- Add haricots verts and artichokes to boiling water for about 2 minutes; transfer to ice water and then to the platter.
- Add radishes, cucumbers, and tomatoes to the platter.
- Peel and halve the eggs, adding them to the platter; season with salt and pepper as desired.
- For the vinaigrette, blend basil, olive oil, shallot, vinegar, honey, salt, and pepper until smooth. Add a splash of water if needed for blending.
Notes
- Ensure not to overcook the salmon.
- Adjust cooking time for eggs based on desired yolk consistency.
- A splash of water can help blend vinaigrette smoothly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking, Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 300mg