Indulge in the delectable Smoked Salmon Salad Nicoise Style, a delightful fusion of flavors and textures. This classic French salad gets a modern twist with the addition of smoked salmon, creating a harmonious balance of briny, smoky, and fresh flavors. Served on a bed of crisp greens, the salad is adorned with an assortment of colorful vegetables, such as tender green beans, vibrant red tomatoes, and golden roasted potatoes. Hard-boiled eggs add a touch of richness, while briny olives and capers lend a tangy contrast. Topped with a zesty lemon-herb vinaigrette, this salad offers a refreshing and satisfying meal, perfect for a light lunch or an elegant dinner.
Also included in this article are recipes for a traditional Nicoise Salad and a Smoked Salmon Nicoise Salad with Roasted Vegetables, providing a variety of options to suit your preferences. The traditional Nicoise Salad features the classic combination of tuna, green beans, potatoes, tomatoes, olives, and a hard-boiled egg, dressed with a flavorful vinaigrette. The Smoked Salmon Nicoise Salad with Roasted Vegetables elevates the dish with succulent roasted vegetables, adding a smoky and caramelized depth of flavor. Whether you're a fan of the original or looking for a new take on this timeless salad, these recipes offer something for every palate.
ROASTED SALMON NICOISE PLATTER
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.
SMOKED SALMON SALAD (NICOISE-STYLE)
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
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.
SALMON SALAD NIçOISE
There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it's a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.
Provided by Bibi
Categories Salmon Salad
Time 1h
Yield 2
Number Of Ingredients 16
Steps:
- Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
- Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
- Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
- Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
- Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
- Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
- Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
- Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 13.7 g, Cholesterol 33.1 mg, Fat 33.9 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 323.6 mg
Tips:
- Choose the freshest ingredients possible. This will ensure that your salad is as flavorful and delicious as possible.
- Use high-quality smoked salmon. This is the star of the dish, so it's important to use a good-quality product.
- Don't overcook the salmon. It should be cooked just until it is opaque in the center.
- Use a variety of vegetables in your salad. This will add color, flavor, and texture.
- Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good choice, but you can also try a creamy dressing or a mustard vinaigrette.
Conclusion:
Smoked salmon salad Nicoise style is a delicious and refreshing salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give this salad a try. You won't be disappointed!
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