Salmon Nicoise Salad

This is a gorgeous summer dish if you lay it out on a lovely platter, but also simple enough for any day and no company but your own.  Fresh salmon, Yukon Gold potatoes, green beans, tomatoes and hard boiled eggs on a bed of greens, with a Dijon vinaigrette.  Originally from Ina Garten, with modifications by me.


Serves 4


  • 4 skin-on fresh salmon fillets, about 6oz each
  • 1 pound small Yukon gold potatoes
  • 3/4 lb pounds thin green beans  – stems removed
  • Handful of grape or cherry tomatoes, or a large tomato cut into wedges
  • 4 hard-cooked eggs – peeled and cut in quarters
  • 1 bunch baby greens, romaine, or other lettuce of your choice
  • 1/2 a large cucumber, or 2 mini cukes, sliced
  • Vinaigrette:
  • 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


Season salmon with salt and pepper.  Grill, broil or pan-sear until done – about 5 minutes per side for medium-rare (10-12 minutes total if you’re broiling).  Let it rest for 5 or 10 minutes while you prepare the salad. (You can also use canned red salmon here, or canned tuna…or leftover/rotisserie chicken, sliced leftover steak, etc.)

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.  Add the beans and cook another 1-2 minutes -the beans don’t need long!  (You can steam the beans separately, but why waste the already-boiling water?  I often add my eggs in with the potatoes too if I don’t have hard-boiled on hand – just put the eggs in at the same time as the potatoes, and fetch them out with a slotted spoon or basket strainer  after 5 minutes of boiling.)

Drain the potatoes and beans in a colander.  When the potatoes are cool enough to handle, slice them in thick slices or quarters and set aside.  Rinse the beans under cold running water for a minute.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion(or just pour everything in to a jar, and shake shake shake!  (Fun job for the kids!) Set aside.

Arrange the salad greens, salmon, potatoes, green beans, tomatoes, cucumbers and eggs on a large flat platter.  Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.  Serve with a nice hunk of crusty bread and good butter, if you like.  Enjoy!


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