{"id":22112,"date":"2022-07-02T09:50:30","date_gmt":"2022-07-02T15:50:30","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=22112"},"modified":"2022-07-02T09:50:31","modified_gmt":"2022-07-02T15:50:31","slug":"warm-salmon-nicoise-salad-platter","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/warm-salmon-nicoise-salad-platter\/","title":{"rendered":"Warm Salmon Nicoise Salad Platter"},"content":{"rendered":"

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<\/a><\/p>\n

\"Jamie<\/p>\n

Warm Salmon Nicoise Salad<\/h2>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Fresh salmon replaces the original; tuna, in this Nordic version of the classic French salad.<\/p>\n

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.<\/p>\n

What is Nicoise Salad?<\/h2>\n

Salad Ni\u00e7oise 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. <\/span><\/p>\n

American-Style Ni\u00e7oise 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. <\/span><\/p>\n

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.<\/p>\n

\"summer
\nNicoise Salad is a great meal prep salad!<\/h2>\n

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.<\/p>\n

Nicoise salad dressing<\/h2>\n

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.<\/p>\n

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. <\/p>\n

If you end up with extra dressing, serve it with a Caesar Salad. <\/p>\n

Pan fry salmon with or without skin?<\/h2>\n

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.<\/p>\n

This means that as much protein as possible remains in the fish, which makes it tender and buttery.<\/p>\n

You don’t have to eat the skin if that’s not your thing. You can easily peel the salmon skin off.<\/p>\n

\"a<\/p>\n

How to pan-fry salmon:<\/h2>\n

Pat the salmon dry and salt each side. The skin side can be seasoned more.<\/p>\n

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.<\/p>\n

Turn the heat down to medium, turn the salmon fillet over and fry on the flesh side for 1-2 minutes more.<\/p>\n

The exact cooking time depends on the thickness of the fish.<\/p>\n

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.<\/p>\n

\"overhead<\/p>\n

Nicoise Salad variations: <\/h2>\n