Warm Salmon Nicoise Salad Platter

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Warm Nicoise Salad Platter with tender Salmon, Green Beans, Nicoise Olives, and Boiled Egg! A great healthy and low carb summer salad recipe. Serve it on a platter for sharing Jump to Recipe

Jamie Oliver warm summer nicoise salad with salmon and egg on a plate

Warm Salmon Nicoise Salad

This is a great recipe for a Nicoise Salad with Salmon, Green Beans (haricots verts), and Egg is a low carb version of the Traditional Nicoise Salad. It tastes divine, is super healthy and simply a great summer salad.

My warm Nicoise salad recipe is made with pan-fried salmon fillet, green beans, tomatoes, hard-boiled eggs and Nicoise olives. It’s colorful and fun, summery, and a delicious modern spin on Traditional Salad Nicoise.

There are many Nicoise Salad recipes out there. Julia Child has a good one, and so does Jamie Oliver! In his cooking show, he made Nicoise Salad with roasted salmon and I liked the idea.

Fresh salmon replaces the original; tuna, in this Nordic version of the classic French salad.

Green beans (haricots verts) are a must in my opinion, as are the olives. And the eggs. In this recipe the salad with salmon is rounded off by a creamy egg yolk dressing.

What is Nicoise Salad?

Salad Niçoise is a French salad, with tuna, green beans, anchovies, onions, and new potatoes. It hails from Nice, on the Mediterranean Sea, though like many foods of French origin that have become famous, it has changed a bit to adapt to our tastes. 

American-Style Niçoise salads are typically served on a bed of lettuce and include cooked green beans and potatoes and are made with canned tuna. Today we’re mixing it up and use salmon. 

Although I’m quite fond of anchovies, I only put a few in the dressing, not on top of the salad. Because the salmon already has a lot of fish flavor and I find that quite enough.

summer salmon nicoise salad with cherry tomatoes, briny olives, egg and creamy Nicoise dressing
Nicoise Salad is a great meal prep salad!

If you want, you can prepare the beans and eggs in advance and store them in the fridge for a healthy lunch salad the next day. You can also make the salmon ahead of time and store it in the fridge, then flake it apart with your fork. The dressing will keep for 2 days.

Nicoise salad dressing

For the Nicoise Salad Dressing, I opted for a creamy dressing that is made with raw egg yolks, mustard, black pepper and anchovies – a twist on French dressing.

Very fresh raw egg dressings only keep for two to three days in the refrigerator. Maybe longer, but I would not want to eat it after  three days. 

If you end up with extra dressing, serve it with a Caesar Salad. 

Pan fry salmon with or without skin?

If you prepare salmon filets with skin on, the fish will be particularly tender, juicy and delicious. Searing on the skin side ensures that the salmon doesn’t get too much heat and is therefore cooked gently.

This means that as much protein as possible remains in the fish, which makes it tender and buttery.

You don’t have to eat the skin if that’s not your thing. You can easily peel the salmon skin off.

a salmon fillet being fried in a pan

How to pan-fry salmon:

Pat the salmon dry and salt each side. The skin side can be seasoned more.

Heat a medium saucepan with the oil. Place the salmon fillet directly into the hot pan, skin side down. Fry over high heat for about 2 minutes until the salmon turns whitish on the sides.

Turn the heat down to medium, turn the salmon fillet over and fry on the flesh side for 1-2 minutes more.

The exact cooking time depends on the thickness of the fish.

Just before it is done, add butter to the salmon in the pan and melt. Baste the salmon fillets several times with melted butter at a low temperature. Season with lemon juice, a pinch of salt and pepper and serve on the salad with lemon slices.

overhead shot of healthy Jamie Oliver Nicoise Salad with creamy Nicoise Dressing

Nicoise Salad variations: 

  • In spring you can also opt for green asparagus instead of beans.
  • Do you want to save time? Make it a smoked salmon nicoise and add smoked salmon instead of fresh salmon fillet.
  • You can bake the salmon on a baking sheet instead of frying it
  • new potatoes are another great addition
  • You want an Original Nice Salad? Then take canned tuna in water or oil.
  • This also tastes great with a balsamic vinaigrette or a dijon vinaigrette

Nicoise Olives Substitute: 

Nicoise Olives are usually used for making Salade Nicoise. Niçoise olives are a small French variety of black olive with a rich, briny flavor. If you can’t find them, use Kalamata olives instead.

Calories in a Nicoise Salad: 

This Nicoise Salad recipe has about 500 calories so about 100 calories more than the version with tuna! The number of calories is always depending on the size of your salmon and the amount of olives and dressing you put on. However, it is packed with healthy fats and protein. 

Did you make and love this salmon salad recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Warm Salmon Nicoise Salad Platter

Warm Nicoise Salad Platter with tender Salmon, Green Beans, Nicoise Olives, and Boied Egg! A great healthy and low carb summer salad recipe. Serve it on a platter for sharing
Course Appetizer, Salad
Cuisine American
Keyword salad nicoise platter, salmon nicoise, warm nicoise salad
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 2
Calories 500 kcal

Ingredients

  • 400 g of fresh green beans - 2 cups
  • 2 eggs

For the salmon

  • 2 salmon fillets
  • 1 tbsp oil
  • 2 tbsp butter
  • Juice 1/2 lemon
  • Salt
  • black pepper

dressing

  • 1 fresh egg yolk
  • 1 tsp capers
  • 2 anchovy fillets in oil
  • 1 tsp Dijon mustard
  • 1 grated clove of garlic
  • 4 tablespoons mild olive oil
  • 5 tbsp vegetable broth
  • Orange zest - 1 tsp

Remaining salad ingredients

  • 1/2 cup pitted black olives
  • 12 cherry tomatoes
  • 4 handfuls of lettuce of your choice
  • 4 radishes optional
  • 1/2 onion sliced

Instructions

  1. Boil the eggs. Wash the beans and cut off the stem end. Boil water, stir in 1 tsp salt and 1 tsp baking soda (optional for maintaining the green color). Boil the beans in water for about 10 minutes until they are cooked but still al dente. Drain and cool the beans.

Salmon:

  1. Pat the salmon dry and salt each side. The skin side can be seasoned more.
  2. Heat a pan with the oil. Place the salmon fillet directly into the hot pan, skin side down. Fry over high heat for about 2 minutes until the salmon turns whitish on the sides. Turn the heat down to medium, turn the salmon fillet over and fry the meat side for 1-2 minutes more.
  3. Just before it's done cooking, add the butter to the salmon in the pan and melt. Baste the salmon fillets several times with melted butter at a low temperature. Season with lemon juice, salt and pepper.

dressing

  1. For the dressing,using a immersion blender, finely puree the egg yolk with the capers, anchovies, mustard and garlic in a tall mixing bowl using a hand blender, gradually mixing in the olive oil. Stir in the broth, season with orange zest and salt. Mix in some sugar if needed.
  2. Arrange all the ingredients under "Remaining salad ingredients" on 2 plates. Serve with salmon fillet and dressing.

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