Salmon Niçoise Salad with Dijon Vinaigrette

Hi there folks! How is everyone’s summer going so far? I can’t believe we’re halfway into June already!

During the summer I love to sneak in some delicously healthy meals in between the comfort food dishes and desserts. This Salmon Niçoise Salad with Dijon Vinaigrette is just that.

If you’re a regular follower here at the BHK, you know I was not born a salad lover. I have a twin sister who was always about the fruit and salads growing up. But for me, it’s taken time to come around. I like my salads nice and hearty. I’m not just a greens in a bowl kinda girl. I need stuff…lots of good stuff to entice me.

A traditional Niçoise salad includes tuna, which I also love, but I decided to substitute some salmon in today’s version.

Why You’ll Love this Recipe

It’s packed with a deliciously healthy list of ingredients that will keep you satisfied for hours.

We all know about the importance of protein in our diets, so this recipe fits the bill.

Ingredients You’ll Need

• dijon mustard
• red wine vinegar
• lemon
• garlic
• coarse kosher salt and pepper
• granulated sugar
• extra virgin olive oil
• paprika
• garlic powder
• dried thyme leaves
• skinless salmon fillets
• fingerling potatoes
• haricots verts
• romaine lettuce
• tomatoes
• hard boiled eggs
• olives (mix of pitted green and kalamata)

Step-By-Step Instructions

The first step is to make your dijon vinaigrette by combining your mustard, vinegar, lemon juice, garlic, salt, pepper and sugar in a jar or small bowl. You’ll slowly whisk in the olive oil until well combined and then set aside.

The second step is to make your blackening spice by combining paprika, garlic powder, salt, pepper and dried thyme leaves in a small bowl. Mix thoroughly. Set aside.

The third step is to pat your salmon dry with a paper towel and let the fillets come to room temperature for 10 minutes before cooking. Drizzle fillets with olive oil and then sprinkle with some of the blackening spice. Heat one tablespoon of olive oil over medium heat in a large nonstick skillet. Add the salmon fillets and cook until golden brown on one side, about 4 minutes. Turn and continue to cook for an additional 3 minutes until firm to the touch. Let cool, then flake into big chunks. (as pictured)

The fourth step is to place the potatoes in a large saucepan with 1 tsp. salt. Add water to the pan until potatoes are covered by about 2 inches. Bring to a boil over high heat, then reduce heat to a simmer and cook until potatoes are fork tender, about 7-8 minutes. Remove potatoes from water to a bowl and let cool. Then halve eat potatoes lengthwise. Bring the water in the saucepan to a boil over high heat and add the haricots verts. Cook for 2 minutes. Drain in a colander and rinse with cold water to stop the cooking. Drain again. Set aside.

The fifth step is to place the chopped romaine in a large bowl and toss with some of the dijon vinaigrette to taste. Place the romaine in the center of a large platter. Place the salmon, halved potatoes, haricots verts, tomatoes, eggs and olives around and on top of the lettuce. Drizzle with some extra vinaigrette and sprinkle with salt and pepper to taste. Serve immediately.

I love the blackening seasoning because it gives this salad even more flavor, and the tangy dijon vinaigrette works perfectly for the dressing.

I enjoy this salad for dinner with a nice glass of Sauvignon Blanc, and the leftovers make for a fabulous lunch the next day.

Please let me know if you give it a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Salmon Niçoise with Dijon Vinaigrette

Author: MaryAnn Dwyer

Servings: 6 servings

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Packed with a delicious list of healthy ingredients, this Salmon Niçoise Salad with Dijon Vinaigrette is perfect for a healthy, light and tasty lunch or dinner!

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Ingredients  

Dijon Vinaigrette

• 2 tsp. Dijon mustard
• 1 1/2 Tbsp. red wine vinegar
• 1 Tbsp. fresh lemon juice
• 1-2 garlic clove, minced
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• pinch of granulated sugar
• 1/2 cup extra virgin olive oil

Blackening Spice

• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 1/2 tsp. dried thyme leaves

Salad

• 4 skinless center-cut wild salmon fillets, about 6 oz. each and one-inch thick
• 3 Tbsp. extra virgin olive oil
• 1 1/2 lb. fingerling potatoes, halved
• 1 lb. haricots verts, trimmed
• 1/2 head romaine lettuce, roughly chopped
• 4 Campari tomatoes, cut into wedges
• 6 hard-boiled eggs, peeled and cut into quaters
• 2/3 cup olives, I use a mixture of green and Kalamata olives

Instructions 

Dijon Vinaigrette

• In a small bowl, combine mustard, vinegar, lemon juice, garlic, salt, pepper and sugar. Slowly whisk in the olive oil. Set aside.

Blackening Spice

• In a small bowl combine the paprika, garlic powder, salt, pepper and thyme leaves. Mix thoroughly. Set aside.

Salad

• Pat salmon dry with a paper towel and let the fillets come to room temperature for 10 minutes before cooking. Drizzle fillets with olive oil and then sprinkle with some of the blackening spice. Heat one tablespoon of olive oil over medium heat in a large nonstick skillet. Add the salmon fillets and cook until golden brown on one side, about 4 minutes. Turn and continue to cook for an additional 3 minutes until firm to the touch.Let cool, then flake into big chunks. (as pictured)
• Place potatoes in a large saucepan with 1 tsp. salt. Add water to the pan until potatoes are covered by about 2 inches. Bring to a boil over high heat, then reduce heat to a simmer and cook until potatoes are fork tender, about 7-8 minutes. Remove potatoes from water to a bowl and let cool. Then halve eat potatoes lengthwise. Bring the water in the saucepan to a boil over high heat and add the haricots verts. Cook for 2 minutes. Drain in a colander and rinse with cold water to stop the cooking. Drain again. Set aside.
• Place the chopped romaine in a large bowl and toss with some of the Dijon vinaigrette to taste. Place the romaine in the center of a large platter. Place the salmon, halved potatoes, haricots verts, tomatoes, eggs and olives around and on top of the lettuce. Drizzle with some extra vinaigrette and sprinkle with salt and pepper to taste. Serve immediately.

Keyword: Dijon Vinaigrette, eggs, sausage, comfort food, olives, potatoes, salmon, tomatoes

Cuisine: French

Course: Salad, Side Dish