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Nizza Salat mit Lachs

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.