Description
Ina Garten’s salmon salad nicoise brings Mediterranean elegance to your table with fresh ingredients and classic French flavors. Crisp green beans, tender salmon, and briny olives create a perfect harmony that delights palates and transports diners to coastal France.
Ingredients
Scale
Protein:
- 6 pounds (2.7 kg) skin-on fresh salmon fillets
- 12 hard-cooked eggs, peeled and cut in ½
- 1 can anchovies, optional
Vegetables and Aromatics:
- 3 pounds (1.4 kg) small Yukon gold potatoes
- 1 ½ pounds (680 g) haricots verts, stems removed
- 3 pounds (1.4 kg) ripe tomatoes, cut into wedges (6 small tomatoes)
- 4 garlic cloves, minced
- 1 bunch watercress or arugula
- ½ pound (227 g) large green olives, pitted
Dressing and Seasonings:
- 4 lemons, zested and juiced
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) Dijon mustard
- ¼ cup (60 ml) champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup (120 ml) good olive oil
Instructions
- Heat the oven to 500°F (260°C), preparing a foil-lined sheet pan for the salmon.
- Create a vibrant marinade by combining freshly squeezed lemon juice, grated lemon zest, extra virgin olive oil, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper in a small mixing bowl.
- Generously coat the salmon with the prepared marinade and allow it to marinate for 15 minutes at room temperature, enabling the flavors to penetrate the fish.
- In a large pot, submerge whole potatoes in salted water and bring to a gentle simmer. Cook for 10-15 minutes until barely fork-tender, then drain and let steam in the colander to remove excess moisture before slicing into thick rounds.
- Transfer the marinated salmon to the preheated oven and roast for 12-15 minutes until nearly cooked through. Remove and let rest for 15 minutes, then carefully remove the skin and break into rustic chunks.
- Quickly blanch the haricots verts in rapidly boiling salted water for 1½ minutes, immediately shocking them in an ice bath to preserve their vibrant green color and crisp texture. Drain thoroughly.
- Whisk together red wine vinegar, additional Dijon mustard, salt, and pepper. Gradually incorporate olive oil to create a smooth, emulsified vinaigrette.
- Artfully arrange the roasted salmon, sliced potatoes, blanched haricots verts, ripe cherry tomatoes, soft-boiled eggs, peppery watercress, briny olives, and optional anchovies on a large serving platter. Drizzle generously with the prepared vinaigrette, serving extra dressing on the side for individual preference.
Notes
- Customize heat levels by sprinkling red pepper flakes into the vinaigrette for extra zest.
- Swap leafy greens like watercress with peppery arugula to transform the salad’s flavor profile.
- Maintain salmon’s delicate texture by monitoring cooking time closely, pulling from heat around 12 minutes.
- Preserve haricots verts’ vibrant green color and crisp texture through quick blanching and immediate ice bath.
- Prevent potato mushiness by removing from heat when they’re just fork-tender, ensuring perfect bite and consistency.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 700 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 50 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 300 mg