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Niçoise with salmon
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Niçoise with salmon

45 min4 serv.20 февр. 2026 г.

Description

Perfect for everyday dining. The traditional French "Nicoise" salad has many variations. I particularly like one version: with salmon, asparagus, potatoes, and eggs. The key to preparing it lies in the dressing. A combination of herbs, wine vinegar, olive oil, honey, and lemon juice pairs perfectly with the fish. Garnish as desired and serve.

Instructions

  1. 1

    Step 1

    Step 1

    First, prepare the salad dressing. In a large bowl, mix: one-third cup of olive oil, lemon juice, and wine vinegar. Finely chop the red onion (or shallot) and add it to the mixture.

  2. 2

    Step 2

    Step 2

    Then add the minced garlic clove, basil, capers, mustard, and honey, and mix well. You can also season with salt and pepper to taste.

  3. 3

    Step 3

    Step 3

    Boil the eggs: first place them in a pot with cold water, bring to a boil, turn off the heat, and let them sit in the hot water for 5 minutes. Then rinse under cold water and transfer the eggs to a plate.

  4. 4

    Step 4

    Step 4

    Boil the young potatoes until cooked, sauté the asparagus in vegetable oil, and season with salt and pepper if desired. Do not cook the asparagus for too long; it should remain crisp, not become soft.

  5. 5

    Step 5

    Step 5

    Set aside the cooked asparagus and potatoes and let them cool.

  6. 6

    Step 6

    Step 6

    While the vegetables and eggs are cooling, season the salmon with salt and pepper. Heat vegetable oil in a skillet and fry the salmon on both sides until golden brown. You can cover the skillet with a lid and let the fish steam.

  7. 7

    Step 7

    Step 7

    Take lettuce, rinse it, and tear it by hand into large pieces. Place on a plate or in a salad bowl as the salad base. Wash the tomatoes and cut them into quarters; slice the boiled eggs in half, or into quarters if they are too large.

  8. 8

    Step 8

    Step 8

    Add potatoes cut in half, eggs, tomatoes, asparagus, and place salmon on top (use a fork to break it into several pieces). Drizzle the salad with dressing. You can serve it now.

  9. 9

    Step 9

    Step 9

    Don't wait for the boiled vegetables and fish to cool completely; the salad tastes much better when warm. Serve salmon Niçoise with white wine.