Salmon Niçoise Salad

This is a standby in our house, and although not really seasonally appropriate in fall or winter, it would be the perfect meal accompanied by a soup in either season. You can also easily adapt this meal to be vegan by omitting the eggs and instead of fish making a cannellini bean salad (which I have done before and it's turned out quite well).

Salmon Niçoise Salad,

serves 4

Adapted from

Everyday Food

For the Cannellini-Bean Niçoise Salad recipe go




4-5 red new potatoes

8 oz green beans, trimmed

2 skinless salmon fillets (about 6 oz each) or very high quality canned (2 cans)

2 heads red leaf, romaine, or boston lettuce

4 plum tomatoes

3 large eggs, hardboiled

1 medium red onion (not shown in pic)

1 jar or tin anchovy fillets drained (optional)

1/4  cup Niçoise olives

Dijon Vinaigrette

Dijon Vinaigrette

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

Coarse salt and pepper

1/4 cup olive oil

In a medium bowl, whisk juice, mustard and a pinch of salt and pepper until combined.

Whisking constantly, add olive oil in a slow steady stream; whisk until thickened.

In a 5 quart pot, bring 1/2 inch water to a boil, salt and add pototoes. Cover and cook, turning occasionally, until tender, about 14 minutes.

With a slotted spoon, transfer the potatoes to a bowl. Set aside to cool. Add the green beans to the pot of boiling water. Cover and cook until tender, about 4 minutes. Remove beans to a ice bath, drain and set aside.

Fill a deep skillet with 1/4 inch water. Season the salmon on both sides with salt and pepper and place in the skillet. Bring the water to a gentle simmer, cover and cook until the salmon is opaque, about 10-14 minutes. Transfer to a plate and flake with a fork and allow to cool.

While the salmon is cooking, tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs (use a wet pairing knife) and thinly slice the onion.

On a large platter, arrange all the ingredients and serve with the vinaigrette.