Salmon Salad Niçoise Recipe

This Salmon Salad Niçoise is a scrumptious twist on the French classic, replacing the tuna with grilled salmon. The Omega-3 fatty acids in the seafood make it a heart-healthy dish that doesn’t taste like health food!

An out-of-the-ordinary Salad Niçoise Recipe, this unique version is created using fresh fish along with the typical components found in Tuna Niçoise.

Why You Must Make

• Typically made with canned tuna, I  actually prefer my version with rare ahi tuna or grilled salmon. Niçoise translates to “prepared in Nice,” so you’d find this dish on the menu across the French Riviera.
• The integral components of any “Niçoise” dish are tomatoes, black olives, garlic and anchovies. Hard boiled eggs, potatoes, green beans are typical additions to this salad.
• Since I took liberties with my seafood, I also tweaked the ingredients, adding hearts of palm, red bell pepper and swapped out the Niçoise olives for Kalamata. Instead of adding anchovies to the salad, I utilized anchovy paste in the dressing as it offered that umami that most wouldn’t realize had a seafood origin.

Ingredient Notes

• Kitchen Staples – Extra Virgin Olive Oil, Seasoning Salt, Black Pepper
• Fresh Arugula – I like using baby arugula as it’s more bite-sized.
• Red Bell Pepper – Remove seeds and slice. Only half is needed.
• Thin Fresh Green Beans (Haricots Vert) – Blanch for a few minutes to soften, and cool in ice water to stop the cooking process. Test one to make sure it’s done to your preference. I like them to soften, but not lose their vibrant green color, as can happen when overcooked.
• Black Olives (affiliate link) – Niçoise olives are classic, but any black olive will work.
• New Potatoes – Cook until tender, cool/chill, then slice in half or quarters so they’re bite-sized.
• Cherry or Grape Tomatoes – Cut in half.
• Hard Boiled Eggs – Slice in half horizontally once cooked and chilled.
• Hearts of Palm (affiliate link) – Find in a can near the artichoke hearts.
• Champagne Vinegar (affiliate link) – A less pungent vinegar that’s lovely for salad dressings.
• Dijon Mustard (affiliate link) – Helps to emulsify the salad dressing and adds a touch of pungency.
• Anchovy Paste (affiliate link) – Adds savory and salty nuances to the salad dressing.

Recipe Tips

• PRO-Tip: Salmon should be cooked to an internal temperature of 125°-130° internally for moist tender medium-cooked fillets. The FDA recommends 145°, but if you get your seafood from a reputable fish monger, it may be safe to eat it with the lower internal temperature.
• PRO-Tip: Season your salmon the night before cooking, if possible. This allows time for the salt to penetrate into the fish, though not all the way through.
• You can replace or remove any ingredients that you don’t enjoy! For example, if you don’t like kalamata olives, use green olives instead.
• PRO-Tip: Make sure to arrange your ingredients by color. Try not to place two similar colored ingredients next to each other for the best eye appeal.

The results were extraordinary! Who wouldn’t want to dive into this vibrant salad??? You can add or take away any ingredients, making your own unique take on this Classic French Salad.

More Heart-Healthy Recipes You May Like:

As I mentioned, salmon is full of good fats, as are olives and olive oil. These good fats help boost your HDL (high-density lipoproteins), also known as the good cholesterol. It carries away the harmful LDL cholesterol from the arteries to the liver, where it is removed from the body.

Plenty of colorful vegetables provide vital vitamins and minerals, and both the eggs and salmon provide quality protein. 

• Kale Roasted Beet Salad with Honey Balsamic Dressing from Noshing with the Nolands.
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• Superfoods Salad
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• Plus, more of my Best Healthy Recipes.

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The Recipe:

Salmon Salad Niçoise

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Yield 2

A twist on the Classic Salad Nicoise using salmon instead of tuna.

5.0 Stars (28 Reviews)

Ingredients

• 2 six-ounce salmon filets
• 2 teaspoons olive oil
• Seasoning salt, to taste
• Black pepper, to taste
• 2 cups of arugula or other greens
• ½ red bell pepper, sliced
• 1 cup thin green beans, blanched (haricots vert)
• ¼ cup black olives
• 4 new potatoes, cooked and cooled, cut in half
• 1 cup cherry tomatoes, cut in half
• 4 hard-boiled eggs, cut in half
• 2 spears hearts of palm, sliced

Dressing (you may want to double if you like more dressing on your salad)

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• ⅛ cup champagne vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon anchovy paste
• Freshly ground black pepper
• ¼ cup olive oil

Instructions

1. Brush salmon with olive oil and season well with seasoning salt and pepper.
2. Grill or broil, for 10-15 minutes or till done to your taste. Let come to room temperature or chill.
3. To prepare salad, place a bed of greens on a serving platter. Arrange all the rest of the salad ingredients in sections around the perimeter of the plate, leaving the center open for the salmon.
4. You may cover and chill at this point.
5. Make the dressing by whisking together vinegar, mustard, anchovy paste, and pepper. Drizzle in olive oil, whisking constantly until the dressing emulsifies.
6. Before serving, add the salmon to the center of the serving dish anddrizzle salad with dressing.

Recommended Products

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• Champagne Vinegar
• 
  White Serving Plate
• 
  Santoku Knife
• 
  California Ranch Extra Virgin Olive Oil

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1161Total Fat: 67gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 481mgSodium: 846mgCarbohydrates: 80gFiber: 15gSugar: 11gProtein: 64g

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