Fresh Salmon Niçoise is a delightful and vibrant dish that embodies the flavors of the Mediterranean. This recipe combines tender, flaky salmon with an array of colorful and nutritious ingredients. The succulent salmon fillets, baked to perfection, rest atop a bed of mixed salad greens, tender potatoes, blanched green beans, juicy cherry tomatoes, and briny olives, all brought together by a zesty dressing. The addition of hard-boiled eggs adds richness and completes this classic French-inspired salad. With its harmonious blend of textures and flavors, this Fresh Salmon Niçoise is both satisfying and refreshing, making it a perfect meal for any occasion.
Ingredients:
- 4 fresh salmon fillets
- 1 pound small red potatoes, halved
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed
- 1/2 cup Niçoise olives (or Kalamata olives as a substitute)
- 4 cups mixed salad greens
- 4 tablespoons capers
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Salmon: Preheat the oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Place them on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
- Cook the Potatoes and Eggs: In a pot of boiling water, cook the potatoes until tender, about 10-12 minutes. Meanwhile, place the eggs in another pot of boiling water and cook for 8-10 minutes for hard-boiled eggs. Once cooked, peel the eggs and cut them into halves.
- Blanch the Green Beans: In a pot of boiling salted water, blanch the green beans for about 2-3 minutes until they're bright green and crisp-tender. Transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
- Assemble the Salad: Arrange the salad greens on a large serving platter. Scatter the cooked potatoes, cherry tomatoes, blanched green beans, olives, capers, and chopped parsley over the greens.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Finish and Serve: Place the baked salmon fillets on top of the assembled salad. Drizzle the dressing over the salad and salmon. Garnish with additional parsley if desired. Serve immediately.
