Salmon Niçoise
Salmon Niçoise is a flavorful French French Receipes dish prepared with quality ingredients. Place potatoes in a medium saucepan and add cold water to cover by 1".
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace potatoes in a medium saucepan and add cold water to cover by 1".
Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes.
Transfer potatoes to a plate with a slotted spoon.
Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes.
Using a slotted spoon, transfer to a bowl of ice water.
Chill until cold, about 3 minutes.
Transfer to paper towels and pat dry.
Return water in pot to a boil and cook eggs 8 minutes.
Transfer eggs to bowl of ice water and chill until cold, about 5 minutes.
Peel; set aside.
Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high.
Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes.
Transfer capers with a slotted spoon to paper towels to drain.
Let oil cool; set aside.
Preheat oven to 425°.
Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper.
Roast until medium-rare (fish will be slightly translucent in the center), 10–12 minutes.
Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste.
Remove peel and white pith from lemon.
Working over bowl, cut between membranes of lemon to release segments.
Squeeze remaining juice from membranes into bowl; discard membranes.
Whisk in shallot, then slowly whisk in remaining 1/4 cup oil.
Season vinaigrette with salt and pepper.
Using a fork, break salmon into large flakes; discard skin.
Halve reserved potatoes and eggs crosswise.
Arrange frisée on a platter; season with salt and pepper.
Drizzle with half of dressing.
Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon.
Drizzle salad with remaining dressing and top with fried capers.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.