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Recipe: Salmon Niçoise with Warm Shallot Caper Vinaigrette

Authoradmin
DifficultyIntermediate

There’s something so satisfying about an entrée salad. Especially when it’s nourishing, filling and completely off the hook tasty! This Salmon Niçoise with Warm Shallot Caper Vinaigrette is our new family favorite.

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
 1 pound skin on fresh salmon filet
 olive oil
 kosher salt & pepper
 8 ounces small red potatoes
 4 ounces haricots verts (green beans) trimmed
 6 large hard boiled eggs, room temperature
 1/2 cup niçoise or greek olives, pitted
 4 cups butter lettuce or any greens you prefer
For the Dressing
 2 tablespoons plus ¼ cup olive oil
 2 medium shallots, finely chopped
 ¼ cup drained capers, patted dry
 Freshly ground black pepper
 1/3 cup champagne vinegar
 1 tablespoon whole grain Dijon mustard
 1 lemon, juiced
 1 teaspoon honey
1

Place potatoes in a medium saucepan and add cold water to cover by 1 inch. Bring water to a boil and season with salt. Cook until the potatoes are fork-tender, 15-20 minutes. Set potatoes on a plate with a slotted spoon.

2

Have a bowl of ice water ready. Return the water to a boil and cook the green beans in same saucepan until al dente, about 2 minutes. Using a slotted spoon, transfer green beans to the bowl of ice water. Chill until cold, about 3 minutes. Pat beans dry with paper towels.

3

Have a bowl of ice water ready. Return water in pot to a boil and cook eggs, 8-10 minutes. Transfer eggs to the bowl of ice water. Chill until cold, about 5 minutes. Peel and set aside.

4

Heat 2 tablespoons of oil in a small saucepan over medium heat. Add the shallots and capers. Cook and gently stir until capers burst, about 3 minutes. Transfer to a bowl. Whisk in remaining ¼ cup oil, mustard, lemon juice and honey. Season vinaigrette with salt and pepper.

5

Heat a medium sized sauté pan with a small pour of olive oil over medium high heat. Season the salmon with some garlic salt & pepper. Place salmon in the pan skin side down and sear for a few minutes skin until crispy & fish is 1/2 way cooked through. Gently flip & cook another few minutes until salmon is browned and cooked to your liking.

6

Using a fork, break salmon into large pieces and discard skin. Slice the potatoes and eggs crosswise.

7

Arrange the lettuce on a platter. Season with salt and pepper. Drizzle with half of dressing and toss. Top in pretty piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and any fresh herbs you desire.

Ingredients

 1 pound skin on fresh salmon filet
 olive oil
 kosher salt & pepper
 8 ounces small red potatoes
 4 ounces haricots verts (green beans) trimmed
 6 large hard boiled eggs, room temperature
 1/2 cup niçoise or greek olives, pitted
 4 cups butter lettuce or any greens you prefer
For the Dressing
 2 tablespoons plus ¼ cup olive oil
 2 medium shallots, finely chopped
 ¼ cup drained capers, patted dry
 Freshly ground black pepper
 1/3 cup champagne vinegar
 1 tablespoon whole grain Dijon mustard
 1 lemon, juiced
 1 teaspoon honey

Directions

1

Place potatoes in a medium saucepan and add cold water to cover by 1 inch. Bring water to a boil and season with salt. Cook until the potatoes are fork-tender, 15-20 minutes. Set potatoes on a plate with a slotted spoon.

2

Have a bowl of ice water ready. Return the water to a boil and cook the green beans in same saucepan until al dente, about 2 minutes. Using a slotted spoon, transfer green beans to the bowl of ice water. Chill until cold, about 3 minutes. Pat beans dry with paper towels.

3

Have a bowl of ice water ready. Return water in pot to a boil and cook eggs, 8-10 minutes. Transfer eggs to the bowl of ice water. Chill until cold, about 5 minutes. Peel and set aside.

4

Heat 2 tablespoons of oil in a small saucepan over medium heat. Add the shallots and capers. Cook and gently stir until capers burst, about 3 minutes. Transfer to a bowl. Whisk in remaining ¼ cup oil, mustard, lemon juice and honey. Season vinaigrette with salt and pepper.

5

Heat a medium sized sauté pan with a small pour of olive oil over medium high heat. Season the salmon with some garlic salt & pepper. Place salmon in the pan skin side down and sear for a few minutes skin until crispy & fish is 1/2 way cooked through. Gently flip & cook another few minutes until salmon is browned and cooked to your liking.

6

Using a fork, break salmon into large pieces and discard skin. Slice the potatoes and eggs crosswise.

7

Arrange the lettuce on a platter. Season with salt and pepper. Drizzle with half of dressing and toss. Top in pretty piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and any fresh herbs you desire.

Recipe: Salmon Niçoise with Warm Shallot Caper Vinaigrette

~ Marla Meridith

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