Fresh Salmon Niçoise Salad

Name: Fresh Salmon Niçoise Salad
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4
Ingredients: 4 wild salmon fillets; 400 g small baby potatoes; 320 g fine green beans, trimmed; 2 eggs; 2 Little Gem lettuce; 4 tomatoes; 1 red onion, finely chopped; 12 Kalamata olives, quartered; 2 tbsp extra-virgin olive oil; 2 tbsp apple cider vinegar; 2 tbsp chopped dill; 2 tsp chopped tarragon leaves

A vibrant and protein-packed twist on the classic French Niçoise, featuring tender poached salmon, crisp green beans, and a zesty herb vinaigrette. This refreshing salad is perfect for a healthy lunch or a light, sophisticated dinner.

Servings4 Portions

Prep Time15 Mins

Cook Time23 Mins

Difficulty

Easy

Ingredients

wild salmon fillets
4
small baby potatoes
400 g
fine green beans, trimmed
320 g
eggs
2
Little Gem lettuce
2
tomatoes
4
red onion, finely chopped
1
Kalamata olives, quartered
12
extra-virgin olive oil
2 tbsp
apple cider vinegar
2 tbsp
chopped dill
2 tbsp
chopped tarragon leaves
2 tsp

Step-by-Step Instructions

In a medium bowl, whisk together the finely chopped red onion, apple cider vinegar, extra-virgin olive oil, quartered Kalamata olives, dill, and tarragon to create the herb dressing.

Place the baby potatoes in a steamer basket over a pot of boiling water and cook for 10 minutes. Carefully add the eggs to the boiling water below the steamer; ensure they are fully submerged, adding more boiling water from a kettle if needed.

Place the trimmed green beans into a pan and set the steamer basket containing the potatoes and eggs on top. Continue to steam for another 8 minutes until the beans and potatoes are tender.

Remove the steamer basket and set aside. Submerge the salmon fillets into the hot water in the bottom pan and poach for 5 minutes until cooked through. While the salmon poaches, toss the warm potatoes in the herb dressing so they absorb the flavors.

To assemble, arrange the shredded lettuce, green beans, and tomato wedges on plates or a large platter. Spoon the dressed potatoes over the vegetables. Remove and discard the skin from the salmon, flake the fish over the salad, and top with halved boiled eggs.