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Salmon niçoise

Tender salmon, briny olives, and crisp-tender green beans all soak up the zippy, perfectly balanced dressing in this variation on a classic tuna Niçoise.



Pickled Shallots

  • 1 cup (240 ml) red wine vinegar
  • 1/4 cup (60 ml) sugar
  • 4 shallots, peeled and sliced think (rings)

Oil-Poached Salmon

  • 4 whole cloves garlic, peeled and crushed
  • 2 sprigs thyme
  • 2 lemons, zested
  • 2 cups (470 ml) olive oil
  • 1 4-5oz. (113-142g) cross-cut salmon 'steak'
  • Salt and pepper to taste


  • 1 cup (240 ml) strained, reserved and cooled salmon poaching oil
  • 2 lemons, juiced
  • 2 tablespoons (30 ml) Dijon mustard
  • 2 teaspoons (10 ml) anchovy paste
  • 1 tablespoon (15 ml) capers, finely chopped
  • Salt and pepper to taste


  • 4 eggs
  • 1/2 pound (227 g) haricots verts, stem ends trimmed
  • 8 baby red potatoes
  • 1 pound (454g) lettuce mix (such as arugula, crunchy inner leaves of red leaf lettuce)
  • 1/2 pint (240 ml) red cherry tomatoes
  • 1/2 pint (240 ml) yellow cherry tomatoes
  • 1/2 cup (120 ml) Niçoise olives


For the Pickled Shallots

  1. In a small saucepan over medium-high heat, bring vinegar and sugar to simmer, stirring until sugar is dissolved.
  2. Pour over in shallots in a sealable container, cover tightly, and cool completely for about 30 minutes.
  3. When ready, drain well and discard marinade. Will keep in the refrigerator for up to one week.

For the Oil-Poached Salmon

  1. In a small straight-sided saucepan or sauté pan, combine the olive oil, garlic, thyme, and lemon zest and bring it to 175 F (80 C). Let simmer for 15 minutes.
  2. Let the salmon come to room temperature and season generously with salt and pepper. Add the salmon fillets to the pan with the olive oil and simmer for 10-15 minutes until just flaking.
  3. Remove from the oil to a plate and cool completely.
  4. Strain the oil through a fine-mesh sieve and discard the aromatics. Cool completely and reserve for the vinaigrette.

For the Vinaigrette

  1. In a medium bowl, whisk together reserved, cooled olive oil, lemon juice, mustard, anchovy paste, and capers. 
  2. Season with salt and pepper. 
  3. Set aside.

For the Salad

  1. Bring a pot of lightly salted water to a boil. Prepare an ice bath.
  2. Boil the eggs for seven and a half minutes and transfer them to the ice bath to stop the cooking and cool completely.
  3. When cool, carefully peel and halve the eggs. Please note that the yolks should be jammy and may be difficult to work with. Set aside.
  4. Fill a medium saucepan with salted water and bring to a boil. Prepare an ice bath.
  5. When boiling, blanch the haricots verts until crisp-tender, one to two minutes, then transfer the beans to the ice bath to stop the cooking.
  6. When cool, drain well and pat dry.
  7. Prepare an ice bath. Place potatoes in a medium-sized pot. Cover with cold salted water. Bring to a boil and reduce heat to simmer.
  8. Cook potatoes until easily pierced with a paring knife, about 8 minutes, then immediately transfer to the ice bath to stop the cooking.
  9. When cool, drain well and pat dry. Cut in half lengthwise and set aside.

To Serve

  1. Toss the greens with some of the vinaigrette and arrange them on a serving platter.
  2. In turn, toss the potatoes, haricots verts, and cherry tomatoes separately with dressing and arrange over lettuce.
  3. Flake and arrange the salmon over salad and drizzle with dressing.
  4. Garnish with the halved eggs, Pickled Shallots, and Niçoise olives. Serve and enjoy!