Salmon Niçoise Salad Recipes

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SHEET-PAN ROASTED SALMON NIçOISE SALAD



Sheet-Pan Roasted Salmon Niçoise Salad image

Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner - fit for company and easy enough for a weeknight.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, weekday, salads and dressings, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 pound baby Yukon Gold potatoes, halved
8 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, plus more to taste
1 1/4 teaspoons black pepper
2 large eggs
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic (about 1 clove)
1 anchovy fillet, minced (optional)
6 ounces haricots verts or green beans, trimmed
1 1/2 cups cherry tomatoes
1/2 cup pitted olives, preferably Niçoise or Kalamata
4 (6-ounce) center-cut, skin-on salmon fillets
5 ounces tender salad greens, like baby red and green leaf lettuce

Steps:

  • Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
  • While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
  • Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
  • Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
  • Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
  • Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.

SALMON NICOISE SALAD



Salmon Nicoise Salad image

Host an inviting lunch with this family-style main dish from Provence.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 12

2 skinless salmon fillets (about 8 ounces each)
coarse salt and ground pepper
2 heads Boston lettuce
Steamed Green Beans
Rosemary Potatoes
4 plum tomatoes
3 Hard-Cooked Eggs for Salmon Nicoise Salad
1 medium red onion
1 jar or tin (2.8 ounces) anchovy fillets, drained (optional)
1/4 cup Kalamata (or black) olives
Dijon Vinaigrette
Lemon-Herb Bread

Steps:

  • In a 5-quart pot, bring 1/2 inch water to a boil; add salt and twelve ounces (four to five) new potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
  • With a slotted spoon, transfer potatoes to a bowl. Set aside to cool. Add eight ounces green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.
  • Fill a deep skillet with 1/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
  • While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.
  • On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with Dijon Vinaigrette on the side.

Nutrition Facts : Calories 497 g, Fat 29 g, Protein 35 g

SMOKED SALMON NIçOISE SALAD



Smoked Salmon Niçoise Salad image

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 13

1 pound rainbow fingerling potatoes, quartered
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces haricot verts, trimmed
4 large eggs
1/2 cup white wine vinegar
1/4 cup Dijon mustard
2 teaspoons thyme leaves, chopped
1/2 small red onion, finely chopped
1 head Boston, Bibb or butter lettuce, leaves separated
One 4- to 6-ounce smoked salmon fillet, broken into large chunks
16 cherry tomatoes, halved
1 cup nicoise or kalamata olives

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
  • Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
  • Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
  • Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
  • Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES



Cold-Poached Salmon Nicoise Salad with Crispy Potatoes image

Provided by Valerie Bertinelli

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

1 cup dry and crisp white wine
1 tablespoon Dijon mustard
5 sprigs fresh dill
2 lemons, 1 sliced in half, the other sliced into thin rounds
1 pound salmon, pin bones removed, skin intact
Kosher salt and freshly ground black pepper
1/3 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh dill fronds
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 pound baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 large eggs
1/2 pound haricot vert or thin green beans, trimmed
1/4 cup olive oil
1 large head frisee lettuce, cut into bite-size pieces (about 5 cups)
1 romaine heart, cut into bite-size pieces (about 3 cups)
1 cup cherry tomatoes, sliced in half
1/2 cup pitted kalamata olives, sliced in half

Steps:

  • For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
  • For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
  • For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
  • Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
  • Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
  • To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

SHEET-PAN SALMON NIçOISE



Sheet-Pan Salmon Niçoise image

No need to wait for warm weather to enjoy the flavors of this classic French salad-this sheet-pan recipe transforms it into a low-fuss, impressive dinner. With the roasted green beans, tomatoes and potatoes, this meal is still largely vegetable-based, just like the original. Salmon fillets, replacing the traditional tuna, add a richness that makes this meal particularly satisfying during colder weather. Adding a white wine-thyme vinaigrette is an easy way to add bright, zingy flavor to the whole meal. So next time you need a break from all the heavy foods of winter, give this one-and-done dinner a try!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 14

2 teaspoons finely chopped shallot
1/2 teaspoon finely chopped garlic
1 tablespoon white wine vinegar
1 teaspoon lemon juice
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
3/4 lb small new potatoes, halved
4 (4 oz each) salmon fillets, skin on
2 cups cherry tomatoes
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained
6 oz frozen green beans (from 12-oz bag), cooked as directed on bag
3 tablespoons pitted, sliced kalamata olives

Steps:

  • Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
  • In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil.
  • In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side down, and make room for salmon, tomatoes and artichoke hearts.
  • Place salmon skin side down on pan; drizzle with 1 tablespoon of the dressing, and season with remaining 1/4 teaspoon salt. In same large bowl, mix tomatoes and artichoke hearts with 1 tablespoon of the dressing, and toss to coat. Add vegetables to pan around salmon and potatoes. Roast 12 to 15 minutes or until salmon is cooked through, flakes easily with fork, and potatoes are fork-tender. Toss cooked green beans with remaining dressing (about 2 teaspoons), and add to pan. Place in oven 2 minutes. Top with olives.

Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 55 mg, Fat 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 5 g, TransFat 0 g

SALMON NIçOISE SALAD WITH BLACK OLIVE VINAIGRETTE



Salmon Niçoise Salad with Black Olive Vinaigrette image

Provided by Maggie Ruggiero

Categories     Salad     Egg     Olive     Potato     Quick & Easy     Backyard BBQ     Dinner     Lunch     Salmon     Green Bean     Grill     Grill/Barbecue     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

For dressing:
10 pitted Kalamata olives, finely chopped
1 tablespoon finely chopped shallot
1 teaspoon finely chopped garlic
1 teaspoon anchovy paste
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped basil
For salad:
3/4 pound small Yukon Gold or boiling potatoes
1 (1 1/4-pound) piece salmon fillet (preferably center-cut; about 1 inch thick) with skin
3/4 pound green beans, trimmed
1 cup cherry tomatoes, halved
2 ounces baby arugula (4 cups)
2 hard-boiled eggs, cut into quarters
Handful of small basil leaves
4 lemon wedges

Steps:

  • Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
  • Whisk together dressing ingredients in a bowl.
  • Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
  • While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
  • Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
  • Halve potatoes while still warm and toss with 2 tablespoons dressing.
  • Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.

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NIçOISE SALAD WITH FRESH CALIFORNIA AVOCADO RECIPE | KITCHN
Bring the water back to a boil over medium-high heat and add the green beans. Cook until bright green and slightly soft yet still crisp, 3 to 4 minutes. Drain the green beans in a strainer, rinse under cold running water, and set aside to drain. When ready to serve, halve, pit, and peel 2 medium California Avocados.
From thekitchn.com


GRILLED SALMON NIçOISE SALAD WITH LEMON GARLIC VINAIGRETTE
Directions. 1. For the vinaigrette: place all the ingredients in a jar with a light lid and shake vigorously to combine. Taste and adjust the salt and pepper if needed. Can be made up to 3 days ahead and refrigerated until needed. 2. For the hard boiled eggs: place the eggs in a pot and cover with water.
From armaninofoods.com


SALMON NIçOISE SALAD | SAINSBURY'S RECIPES
1. Preheat the oven to 200°C/fan 180°C/gas mark 6. 2. Mix the ingredients for the glaze and season with little salt and pepper. 3. Put the salmon fillets skin-side down on a baking tray, brush with the glaze and cook in the preheated oven for about 15 …
From recipes.sainsburys.co.uk


SALMON NIçOISE WITH CHARRED SCALLION PESTO RECIPE | WILLIAMS …
Directions: Preheat an oven to 400°F (200°C). To make the pesto, heat a cast-iron skillet over high heat. Add the scallions and cook, turning occasionally, until charred and softened, about 10 minutes, adding the canola oil halfway through cooking.
From williams-sonoma.ca


SALMON NICOISE SALAD RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Preheat the oven to 475 degrees. Line a baking sheet with aluminum foil and drizzle it with a little olive oil. 2) Place the salmon filets, skin side down, on the oiled baking sheet and drizzle a tiny bit of oil over the top. Season them with salt and pepper and pop them in the oven for 15 minutes. Allow them to cool completely.
From laurainthekitchen.com


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