Ina Garten Salmon Salad Niçoise
This vibrant, composed salad replaces tuna with roasted salmon and includes traditional Niçoise components like green beans, potatoes, tomatoes, and eggs, all dressed in a flavorful vinaigrette. It’s served arranged on a large platter, making it ideal for gatherings and buffets.
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Salad
- Method: Roasting + Boiling
- Cuisine: French-American
Ingredients
For the salad:
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1½ pounds fresh salmon fillet, skin removed
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Olive oil
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Kosher salt and black pepper
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¾ pound small red potatoes, halved
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½ pound haricots verts or thin green beans, trimmed
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4 large eggs
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1 pint cherry tomatoes, halved
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½ cup Niçoise or Kalamata olives
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Mixed salad greens or butter lettuce
For the vinaigrette:
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2 tablespoons Dijon mustard
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1 tablespoon white wine vinegar
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Juice of 1 lemon
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½ cup olive oil
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
Instructions
Preheat oven to 425°F (220°C). Place salmon on a parchment-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 12–15 minutes, until just cooked through. Let cool slightly, then flake into large pieces.
Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
In another pot, boil water and blanch green beans for 2–3 minutes until crisp-tender. Immediately transfer to an ice water bath to preserve color, then drain and pat dry.
Place eggs in a saucepan and cover with cold water. Bring to a boil, turn off heat, cover, and let sit for 10–12 minutes. Cool, peel, and slice in halves or quarters.
In a bowl, whisk together Dijon mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in olive oil until well blended.
On a large platter or shallow bowl, arrange the greens as the base. Top with potatoes, green beans, eggs, tomatoes, olives, and flaked salmon. Drizzle with vinaigrette just before serving.