Salmon Nicoise with Caper Vinaigrette
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 1/2 cup olive oil
- 1 lemon, juiced
- 2 tablespoons champagne vinegar
- 2 tablespoons shallot, minced
- 2 tablespoons capers, rinsed and chopped
- 2 cloves garlic, minced
- 1 teaspoon dijon mustard
- kosher salt and freshly cracked black pepper to taste
- 6 cups market lettuce or little gem
- 8 ounces small red potatoes
- 2 tablespoons champagne vinegar
- 10 ounces haricot verts, trimmed
- 1 cup cherry tomatoes, halved
- 6 radishes thinly sliced
- 4 eggs, hard boiled and cut in half
- 1/4 cup nicoise olives or castelvetrano
- 1 pound salmon cut into 4, 4-ounce filets
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper to taste
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Preparation
Step 1
Place the potatoes in a small pot and cover with water. Bring to a boil and cook for 8 minutes. Drain and set aside to cool then cut in half and sprinkle with 2 tablespoons champagne vinegar, salt and pepper.
Step 2
Fill a medium bowl with ice water and set aside. Heat 2 inches of water in a skillet to boiling, season with salt and blanch the haricots verts until just tender 1-2 minutes, remove from the boiling water and place in the ice bath to stop them from cooking and maintain the color.
Step 3
Toss the cut tomatoes with a little olive oil and salt and pepper. Combine all vinaigrette ingredients into a bowl and whisk to combine, or place into a mason jar and shake.
Step 4
Dry the salmon filets with a paper towel and sprinkle the salmon with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the hot pan and cook the salmon flesh side down first 2-3 minutes until there’s a golden crust. Flip the salmon and continue to cook 2-3 minutes more. Remove the salmon and serve flaked over the salad.
Step 5
To build the salad, divide the lettuces between 4 plates, top each with a pile of potatoes, haricots verts, cherry tomatoes, sliced radishes, boiled eggs and olives. Top with flaked salmon and drizzle heavily with the caper vinaigrette
Step 6
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