Salads

French

Salmon Niçoise Früvous

A hearty Niçoise-inspired salad with grilled salmon, fingerling potatoes, green beans, hard-boiled eggs, olives, capers and tarragon. It has enough protein and vegetables to count as dinner, which is useful because by the time you finish arranging everything nicely, you have earned dinner.

What It Is

This is a salmon-centred variation on salade Niçoise. Fingerling potatoes and green beans are grilled, salmon is cooked until just opaque, and everything is arranged over butter lettuce with eggs and a sharp olive-caper-tarragon vinaigrette.

Origin

Salade Niçoise is associated with Nice, France. Traditional versions vary considerably, and the use of cooked potatoes, green beans and salmon reflects a modern adaptation rather than one fixed historical formula. This salmon version comes from Dinner by the Minute.

Fun Fact

The word 'Niçoise' means 'in the style of Nice.' Recipes carrying the name commonly use Mediterranean ingredients such as tomatoes, olives, eggs and seafood, but there is no single universally agreed version.

Prep

25 min

Cook

20 min

Temp

Medium-high grill

Total

45 min

Servings

4 plated salads

(a generous estimate, much like most cookbook authors)

Difficulty

moderate

Diet

Gluten-Free, Nut-Free, High-Protein

Away Mission

105 min walk

(about one moderately tense turbolift ride)

#eggs #french-inspired #green-beans #main-dish-salad #nicoise #potatoes #salmon

Ingredients

2 tbsp red wine vinegar
1 tsp Dijon mustard
3 tbsp olive oil, divided
Kosher salt and black pepper
¼ cup pitted Kalamata olives, finely chopped
1 tbsp capers, rinsed
¼ cup fresh tarragon, chopped
1 lb fingerling potatoes, halved lengthwise
8 oz green beans
Center-cut salmon fillet, skin on
1 head butter lettuce
4 large hard-boiled eggs

Steps

Heat the grill to medium-high.
Whisk together the red wine vinegar, Dijon mustard, 2 tbsp olive oil and pepper. Stir in the olives, capers and tarragon.
Toss the potatoes and green beans with the remaining olive oil and season with salt and pepper.
Season the salmon and grill skin-side down, covered, until opaque throughout, about 10–12 minutes.
Grill the potatoes until tender, about 5–6 minutes per side, and the green beans until lightly charred, about 2–3 minutes.
Flake the salmon and discard the skin. Divide lettuce, eggs, potatoes, beans and salmon among plates and spoon over the dressing.

Notes

The source ingredient line appears to contain a formatting error for the salmon weight. This import keeps the dish structure but does not pretend the corrupted printed quantity is reliable.

Nutrition Facts

Per 1 plated salad

Calories 480

Burning this off: roughly one intense session of Zamboni driving.

% Daily Value*

Fat 28.0 g 37%

Saturated + Trans 8 g 40%

Cholesterol 230 mg

Sodium 3260 mg 142%**

Carbohydrate 34.0 g

Fibre 7.0 g 25%

Sugars 1.5 g 2%

Protein 23.0 g

Potassium 1050 mg 22%

Calcium 90 mg 7%

Iron 4.8 mg 27%

*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.

**This dish means well. Some numbers above are having a bit of a moment. Delicious? Absolutely. A daily habit? Let's not. Eat it, enjoy it, then maybe take the stairs.

Substitutions

Replace salmon with trout, whitefish or another firm fish. Skip potatoes for a lower-carb version, or add tomatoes for a more familiar Niçoise profile. Use parsley if fresh tarragon is unavailable. Battered haddock was suggested in the original cookbook, though at that point the salad has started making its own decisions.

Storage

Store the salmon, potatoes, beans, eggs and dressing separately in the refrigerator for up to 2 days. Assemble over fresh lettuce just before serving.

Freezing

Do not freeze the assembled salad. Cooked salmon can be frozen separately for up to 2 months, but the vegetables and eggs are best fresh.