Salmon Nicoise Salad Recipe

Preparation Instructions

1. 1

   Cook the Potatoes

   Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool, then slice in half.

2. 2

   Prepare the Eggs

   Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off heat and let sit for 10-12 minutes. Drain and cool in ice water before peeling.

3. 3

   Cook the Salmon

   Season the salmon fillets with salt and pepper, then grill or pan-sear over medium heat for about 4-5 minutes per side, or until cooked through. Let rest before flaking.

4. 4

   Blanch the Haricots Verts

   In a pot of boiling salted water, blanch the haricots verts for about 2-3 minutes until bright green. Drain and transfer to ice water to stop cooking.

5. 5

   Fry the Capers

   In a small pan, heat oil over medium heat and fry the capers until crispy. Drain on paper towels.

6. 6

   Assemble the Salad

   In a large bowl, combine the potatoes, radishes, cherry tomatoes, haricots verts, flaked salmon, and white anchovies. Drizzle with tapenade and toss gently.

7. 7

   Prepare the Vinaigrette

   Whisk together sherry vinegar, Dijon mustard, and maple syrup. Gradually whisk in olive oil until emulsified. Season with salt and pepper to taste.

8. 8

   Serve

   Plate the salad, top with hard-boiled egg halves, fried capers, and drizzle with vinaigrette before serving.