Best 7 Salmon Niçoise Recipes

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**Discover the Exquisite Salmon Nicoise: A Culinary Symphony of Flavors and Textures**

Journey into the realm of culinary delights with Salmon Nicoise, a dish that harmoniously blends the finest ingredients to create a symphony of flavors and textures. This classic French salad features succulent salmon fillets, perfectly cooked to maintain their tender and flaky texture, complemented by an assortment of vibrant vegetables, each contributing its unique flavor profile. Green beans, potatoes, and tomatoes, all carefully selected for their freshness and quality, add a medley of colors and textures that tantalize the eyes and the palate. Hard-boiled eggs, with their slightly firm yet creamy yolk, provide a rich and satisfying contrast, while briny olives and tangy capers add a delightful burst of brininess and acidity. Dressed in a zesty vinaigrette, Salmon Nicoise is a symphony of flavors and textures that will leave you craving for more.

Here are our top 7 tried and tested recipes!

ROASTED SALMON NICOISE PLATTER



Roasted Salmon Nicoise Platter image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 18

4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Preheat the oven to 500 degrees F.
  • For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
  • Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
  • Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
  • Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
  • Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
  • For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  • Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

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

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



Salmon Niçoise image

Provided by Claire Saffitz

Categories     Bean     Kid-Friendly     Dinner     Salmon     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 6 Servings

Number Of Ingredients 15

8 ounces small purple potatoes
Kosher salt
4 ounces haricots verts, trimmed
6 large eggs, room temperature
2 tablespoons plus 1/4 cup olive oil
1/4 cup drained capers, patted dry
1 pound skin-on salmon fillet
Freshly ground black pepper
4 anchovy fillets packed in oil
1 tablespoon whole grain Dijon mustard
1/2 teaspoon sugar
1 lemon
1/2 medium shallot, finely chopped
4 cups frisée or mâche
1/4 cup niçoise olives, pitted

Steps:

  • Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15-20 minutes. Transfer potatoes to a plate with a slotted spoon.
  • Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
  • Return water in pot to a boil and cook eggs 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.
  • Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.
  • Preheat oven to 425°. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10-12 minutes. Let cool.
  • Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining 1/4 cup oil. Season vinaigrette with salt and pepper.
  • Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.
  • Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.

SALMON NICOISE WITH CAPER DRESSING



Salmon Nicoise with Caper Dressing image

Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 10

1/2 teaspoon grated lemon zest and 2 tablespoons juice, plus lemon wedges, for serving
1/2 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
Coarse salt and freshly ground pepper
1 pound baby yellow potatoes
12 ounces green beans, trimmed
4 ears corn, cut into 1-inch coins
4 skin-on salmon fillets (5 ounces each), room temperature
3 mini cucumbers, or 1 English cucumber, sliced on the bias
Olives, such as Nicoise

Steps:

  • Whisk together zest and juice, 7 tablespoons oil, and capers; season with salt and pepper.
  • In a large pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil and cook until easily pierced with the tip of a knife, 7 to 9 minutes. Transfer to a plate with a slotted spoon. Add beans to pot; boil until crisp-tender, 3 to 4 minutes. Add corn and boil 1 minute more; drain.
  • Season fish with salt and pepper. Heat a large skillet over medium-high; swirl in remaining 1 tablespoon oil. Add fish, skinside down; cook, flipping once, until skin is crisp and fish is just cooked through, 5 to 6 minutes. Serve, with potatoes, beans, corn, cucumbers, olives, dressing, lemon wedges, salt, and pepper.

SALMON NICOISE SALAD WITH LEMON-CAPER DRESSING



Salmon Nicoise Salad with Lemon-Caper Dressing image

I found this in my Weight Watchers magazine and made a few minor changes. It's 8 points per serving.

Provided by Carolyn Haas

Categories     Other Salads

Time 50m

Number Of Ingredients 14

4 1/2 Tbsp lemon juice
1 small onion, minced
2 Tbsp capers, rinsed and drained
1 1/2 Tbsp olive oil
1 1/2 Tbsp water
2 tsp dijon mustard
3/4 lb new potatoes, sliced 1/2 inch thick
8 oz green beans
2 salmon fillets - 1/4 pound each
1/8 tsp salt
4 c lettuce leaves
2 small tomatoes cut into wedges
2 hard-boiled eggs, sliced
12 niçoise olives

Steps:

  • 1. for DRESSING: put lemon juice, onion, capers, oil water and mustard in blender; puree and set aside
  • 2. Add salt to water in a large pot; bring to boil. Add potatoes and simmer until tender 7 - 10 minutes. Transfer to bowl, drizzle with 1 Tablespoon dressing, toss to coat, set aside to cool.
  • 3. Fill large bowl with ice water, set aside.
  • 4. Put green beans in potato pot; simmer until crisp-tender about 3-4 minutes. Transfer to ice water with slotted spoon; cool then drain.
  • 5. Put salmon in steamer basket; sprinkle with salt. Set steamer over simmering water; cover and steam fish until just opaque in center, about 8 - 10 minutes.
  • 6. While salmon cooks, divide lettuce, potatoes, green beans, tomatoes, eggs and olives among 4 plates; top each with 2 oz salmon, drizzle each with about 2 1/2 Tsp dressing.

SMOKED SALMON SALAD (NICOISE-STYLE)



Smoked Salmon Salad (Nicoise-Style) image

I am very lucky. I love fresh & smoked salmon, but never have to use the canned variety & even have a salmon cookbook. This recipe is the 1st of 2 I found at justsmokedsalmon.com & they acknowledged Marilou Robinson of Portland, OR. Her intro said "The ingredient list looks long, but none of it takes much time to prepare & it can all be done ahead of time. Because this salad needs to be made ahead & chilled, it is a good choice for a Sun night supper. When guests arrive, heat an assortment of fancy rolls from your favourite bakery & relax w/your company. Everyone will be impressed & well-fed. The recipe can easily serve as many as you like by just increasing the amt of ingredients & using a larger platter." Enjoy! (Time has been estimated & does not include time for beans, eggs & potatoes to cool after they are cooked)

Provided by twissis

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (10 -12 ounce) bag romaine lettuce (torn into bite-size pieces)
1 head butter lettuce (torn into bite-size pieces)
8 ounces smoked salmon (very thinly sliced)
1 (10 ounce) package frozen green beans (cooked, drained & chilled)
1 pint cherry tomatoes (halved)
1 small green bell pepper (cut into rings)
1 small red onion (sliced & separated into rings)
3 eggs (hard-boiled, peeled & cut into wedges)
3 small red potatoes (cooked, chilled & quartered)
1/2 cup black olives
3/4 cup vinaigrette dressing (bottled red wine)
2 tablespoons capers

Steps:

  • Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
  • Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
  • Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
  • HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it gently. Overcooked salmon will be dry and tough.
  • Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
  • Don't be afraid to experiment. There are many different ways to make a Niçoise salad, so feel free to customize it to your own taste.

Conclusion:

Salmon Niçoise is a classic French dish that is perfect for a summer meal. It's light, refreshing, and flavorful, and it's easy to make. With a few simple ingredients, you can create a delicious and impressive dish that your friends and family will love. So next time you're looking for a healthy and delicious meal, give Salmon Niçoise a try. You won't be disappointed!

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