Salmon Salad Nicoise

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Course: ,
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Servings : Prep Time : Cook Time : Ready In :

salmon salad nicoise

Salmon Salad Nicoise is a great alternative to the standard tuna Nicoise salad especially when fresh, wild salmon is in season.

Salmon Salad Nicoise

Ingredients

  • 4 (5-ounce) salmon fillets, poached and chilled* (or use left-over)
  • 8 cups mixed salad greens (best using a soft lettuce, such as butter lettuce)
  • 4 small tomatoes, cut into quarters
  • 1/2 pound green beans, trimmed, steamed to desired crispness and cooled
  • 1 cucumber, peeled, seeded and thinly sliced
  • 1/2 cup Nicoise olives
  • 8 small red potatoes, boiled, cooled and cut into halves
  • 4 hardboiled eggs, cut into halves, optional
  • 1/4 cup green onions, chopped
  • 2 tablespoons capers
  • Low-Fat Honey Mustard Dressing

Method

Step 1

Set out 4 large plates. On each place; 2 cups lettuce, 1 salmon fillet (skin removed); 4 tomato quarters, 1/4 green beans, 1/4 cucumber, 1/4 olives, 4 potato halves, and 2 egg halves. Sprinkle with green onions and capers. Drizzle with dressing. Season with salt and freshly ground pepper.

Step 2

*To poach the salmon, bring to a simmer, 2 cups water, 1 cup white wine, 1 lemon sliced, 6 peppercorns, sprig of fresh herbs, such as thyme and/or tarragon). Simmer for 5 minutes; add fish, cover and simmer 5 minutes. Turn off heat and allow to sit for 5 minutes more. Remove fish, cover and refrigerate.

 

The making of Salmon Salad Nicoise

A printer-friendly recipe card can be found at the bottom of this post

 

salmon salad nicoise

 

I love wild salmon and take full advantage of it when it’s in season. This Salmon Salad Nicoise is a filling and refreshing take on the standard Salad Nicoise, usually made with tuna packed in oil.  You can make this dish with freshly poached salmon steaks, or use any leftovers you might have.  A perfect leftover to use would be from my Slow Baked Salmon Fillets recipe. The slow baking process creates wonderfully tender, tasty fillets.

I love wild salmon and take full advantage of it when it’s in season

Since all the ingredients need to be chilled, plan to make most of this in advance, even the night before; making it simple to put together quickly. Salmon Salad Nicoise is great for lunch or dinner.

How to Poach Salmon 

Here, of course, I mean to slowly cook in water, not to steal from a river. The idea behind poaching is not to boil but to simmer gently in the water. And of course, the more flavorful the water, the more flavorful the poached item, in this case, salmon, will be. 

To poach the salmon, bring to a simmer, 2 cups water, 1 cup white wine, 1 lemon sliced, 6 peppercorns, sprig of fresh herbs, such as thyme and/or tarragon), and a bay leaf. Simmer for 5 minutes; add fish, cover and simmer 5 minutes. Turn off heat, cover, and allow to sit for 5 minutes more. Remove the fish, cover, and refrigerate. You will now have a perfectly cooked piece of salmon.

The Dressing

The dressing I used for this salad is my Low-Fat Honey Mustard Dressing. This is a super easy recipe and the added tarragon is a perfect addition to the flavors of the salad. Of course, you can use a commercially made dressing, preferably honey mustard, but a Thousand Island dressing or even French dressing would work. 

 

Yield: 4 servings

Salmon Salad Nicoise

salmon salad nicoise

Salmon Salad Nicoise is a great alternative to the standard tuna Nicoise salad especially when fresh, wild salmon is in season.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 4 (5-ounce) salmon fillets, poached and chilled* (or use left-over)
  • 8 cups mixed salad greens (best using a soft lettuce, such as butter lettuce)
  • 4 small tomatoes, cut into quarters
  • 1/2 pound green beans, trimmed, steamed to desired crispness and cooled
  • 1 cucumber, peeled, seeded and thinly sliced
  • 1/2 cup Nicoise olives
  • 8 small red potatoes, boiled, cooled and cut into halves
  • 4 hardboiled eggs, cut into halves, optional
  • 1/4 cup green onions, chopped
  • 2 tablespoons capers
  • Low-Fat Honey Mustard Dressing

Instructions

Step 1

Set out 4 large plates. On each place; 2 cups lettuce, 1 salmon fillet (skin removed); 4 tomato quarters, 1/4 green beans, 1/4 cucumber, 1/4 olives, 4 potato halves, and 2 egg halves. Sprinkle with green onions and capers. Drizzle with dressing. Season with salt and freshly ground pepper.

Notes

To poach the salmon, bring to a simmer, 2 cups water, 1 cup white wine, 1 lemon sliced, 6 peppercorns, sprig of fresh herbs, such as thyme and/or tarragon). Simmer for 5 minutes; add fish, cover and simmer 5 minutes. Turn off heat and allow to sit for 5 minutes more. Remove fish, cover, and refrigerate.

Link to Low-Fat Honey Mustard Dressing can found here

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 419Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 192mgSodium: 302mgCarbohydrates: 71gFiber: 10gProtein: 17g

Nutritional values DO NOT include dressing and may not be 100% accurate


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Nutritional Info

This information is per serving.
  • Calories
    419
  • Protein
    17g
  • Carbohydrate
    71g
  • Dietary Fiber
    10g
  • Cholesterol
    192mg
  • Sodium
    302mg
  • Fat
    16g (2g Sat, 15g Mono)

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