We’ve riffed on the French classic dish, Salade Niçoise, and swapped out the traditional tuna with salmon. This is a perfect way to use up any leftover salmon or, if you’re planning on only eating half of a portion one night and wondering what to do with the rest, well, here ya go! Bon appétit!
Ingredients
Kosher salt
1 pound small red new potatoes, halved
8 ounces green beans, trimmed
1 tablespoon finely chopped shallots
1 tablespoon whole grain mustard
1 tablespoon small capers
2 tablespoons red or white wine vinegar
¼ cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 to 12 ounces salmon, pin bones removed Available in Our Seafood Subscription Box
2 ½ ounces arugula or baby salad greens
2 tablespoons Niçoise olives
1 tablespoon tarragon leaves, torn
Directions
COOK THE POTATOES
Preheat the broiler with a rack 6 inches from the heat source. Bring a medium saucepan of salted water to a boil. Add the potatoes and cook until just tender when pierced with a knife, 6 to 8 minutes. Add the green beans and cook until tender and bright green, 2 to 3 minutes. Drain well and return to the pot.
MAKE THE VINAIGRETTE
Meanwhile, in a small bowl, combine the shallots, mustard, capers, vinegar, and ¼ cup oil and season with salt and pepper.
Stir half of the dressing into the potatoes and beans and transfer to a large salad bowl to cool.
COOK THE SALMON
Season the salmon all over with salt and pepper and brush with oil. Set on a foil-lined baking sheet, skin-side up and broil on upper oven rack until the skin is browned and crisp and the flesh gently flakes around the edges, 4 to 5 minutes depending on thickness. Remove the skin and break the fish into large flakes.
ASSEMBLE AND SERVE
Add the salad greens and olives to the potatoes and beans and toss. Add the salmon, drizzle with the remaining dressing, and gently toss to combine. Garnish with tarragon and serve with crispy salmon skin alongside if desired. Enjoy!
PRO TIPS
PAIR IT UP
Pair this simple French salad with a rosé from the same area in southern France. A fancy Bandol rosé would be excellent, but any French rosé with acidity and body will be perfect.
