Salmon Nicoise 🥗

This take on a classic Tuna Niçoise salad makes a terrific brunch, lunch, or dinner meal. It’s also a satisfying alternative for non meat eating guests at your holiday table. Vegans can just eliminate the eggs and salmon. Serve with your favorite vinaigrette or a pesto based dressing like I used here.

Ingredients:

Two salmon fillets, or one per guest, depending on the needs of your crowd. If the fillets are on the larger side then two can share.

A head of red leaf lettuce

String beans

Baby red potatoes halved

Pitted kalamata olives

Chopped Israeli pickles (I like the kind soaked in brine)

Four sliced or diced Persian cucumbers

A cup and a half of cherry tomatoes sliced in half

Three hard boiled eggs sliced (I use the egg slicer kitchen gadget)

Two lemons

Adjust quantities of all based on the size of your crowd. I like to serve this on a large white platter as a composed salad. The colors are so vibrant and visually appealing. It makes for a fabulous presentation.

Set oven to 400. Season the salmon with salt and pepper and squeeze the fresh on it. Sometimes I’ll add dried rosemary. Let that marinate 10 to 20 minutes before cooking. Roast the fish uncovered for 18 minutes.

Season the halved baby potatoes with salt, pepper, and olive oil. Roast those about 30 minutes in the same oven until lightly golden brown and fork tender. While the potatoes and salmon are in the oven, steam or blanche the green beans until bright green and fork tender. Blanching will be 3 to 4 minutes, steaming a few minutes longer. Prepare an ice bath in a large bowl filled with ice and cold water. Plunge the beans into the bath to stop the cooking process, in order to retain the bright color and bite. No mushy, army green beans! After the beans are cool then drain in a colander and pat dry.

Arrange the lettuce attractively on the platter. When all ingredients are ready and the cooked items have somewhat cooled, artfully place everything on top of the 🥬. Rows or alternating sections as seen here both work. The fish can be served in whole fillets or flaked with a fork, on the platter or separately next to it on a smaller yet coordinating serving dish. The dressing of your choice can be served in a white gravy dish so guests can drizzle after serving themselves. wedges served alongside are a nice, fresh accompaniment too.