Salmon Nicoise Recipe

Season

Pat salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil, then season skin and flesh with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Zest the lemon and set zest aside; cut lemon in half and reserve for squeezing.

Cook (pan-sear)

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Place salmon skin-side down and press gently for 10 seconds to prevent curling. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip and cook flesh-side for 1–2 minutes until an instant-read thermometer reads 125–130°F for medium (or cook to preferred doneness). Remove to a plate and let rest while finishing vegetables and dressing.

Cook potatoes

Place potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes depending on size. Drain and let cool slightly, then halve or quarter potatoes so pieces are roughly bite-sized.

Cook eggs

While potatoes cook, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat, and let sit 9 minutes for hard-boiled yolks that remain creamy. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Blanch green beans

When potatoes have about 4 minutes remaining, bring a second pot of salted water to a boil. Add trimmed green beans and cook 2–3 minutes until bright green and just tender. Immediately transfer to the ice bath used for the eggs to stop cooking, then drain and pat dry.

Assemble vegetables

In a large bowl or platter, combine halved potatoes, blanched green beans, cherry tomatoes (halved if large), mixed greens, thinly sliced red onion, olives, and capers if using. Toss gently to distribute.

Make dressing

In a small skillet or bowl, warm 4 tbs extra-virgin olive oil over low heat (you want it warm, not smoking), then remove from heat. Whisk in 1 tsp Dijon mustard, 2 tbs red wine vinegar, 1 tbs lemon juice (from the lemon used earlier), 1 tbs minced shallot, 1 minced garlic clove, 1/2 tsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning. If you like a slightly creamier dressing, whisk in an additional 1/2 tsp of Dijon.

Warm the dressing (optional)

For traditional Niçoise effect, briefly return the dressing to very low heat for 20–30 seconds to take the raw edge off the shallot and garlic, then remove from heat.

Dress vegetables

Pour about two-thirds of the warm dressing over the potato/bean mixture and toss gently so vegetables are well coated. Reserve remaining dressing for drizzling over plated salads and salmon.

On a large platter or divide among four plates, arrange a bed of dressed potatoes, green beans, tomatoes, greens, olives, and onions. Nestle salmon fillets on top or to the side. Place quartered eggs around the salad. Spoon any resting juices from the salmon onto the salad and drizzle the reserved dressing over the fish. Sprinkle chopped parsley, lemon zest, and additional cracked pepper. Serve immediately with lemon halves for squeezing and anchovy fillets on the side for people who want them.