“Niçoise.” You may have seen the word previously on a menu, but are not entirely sure how to pronounce it. Niçoise (pronounced “nee-swahz”) is a classic French dish often found in European Bistros and adored by culinarians around the world. Although you can find more traditional iterations that only use cooked tuna and raw vegetables, this is a more nouveau take with grilled salmon, boiled eggs, and blanched vegetables. Some briny olives and capers add salty interest, while the tangy lemon vinaigrette packs the punch.
Feel free to play around with the vegetables you choose to dress up this salad, like adding tomatoes for a more traditional approach. I used Castelvetrano olives, mostly because I really enjoy their briney flavor, but salty anchovies would be a great punch of flavor.
WHAT YOU'LL LOVE
- Indirect-heat salmon: Cooking the portions skin side down away from the fire keeps the flesh from scorching while the skin protects it and makes the fillets easy to flip.
- Ice-bath vegetables: Shocking blanched green beans and boiled fingerling potatoes in ice water stops the cooking, so they stay bright and tender instead of going soft in the container.
- Five-minute eggs: A short boil sets the whites and leaves the yolks soft and creamy, which works as a rich dressing for the salad.
- Separate vinaigrette: Keeping the Dijon-lemon dressing and the salmon apart from the vegetables until eating keeps everything fresh through the morning.
Grilled Salmon Niçoise Salad
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
French
Servings
5
Prep Time
45 minutes
Cook Time
10 minutes
Calories
442
Satisfy your taste buds with our recipe for delicious Grilled Salmon Salad: savory grilled salmon, boiled eggs, and blanched vegetables are enlivened with capers and olives, and finished with a zesty lemon vinaigrette.
Ingredients
- 1 Whole Side of Atlantic Salmon (skin on preferred)
-
Cattleman’s Grill Ranchero Seasoning, as needed
- 5 Mini seedless cucumbers, cut into large bite-size pieces
- 12 oz Green beans, trimmed and cut in half
- 1.5 lb petite fingerling potatoes
- 6 eggs
- 10 oz Castelvetrano Olives (although you can substitute your preferred kind)
- Capers, for garnish
- Kosher salt (for blanching vegetables)
- Fresh cracked black pepper, for garnish
-
3 cups Extra Virgin Olive Oil
- 1 cup fresh lemon juice
-
8 tbsp Dijon Mustard
-
4 tsp Reida Raw Wildflower Honey
- 1 tbsp Kosher salt
- 1 tbsp Black pepper
Lemon Vinaigrette:
Directions
Grilled Salmon:
- Preheat your grill for medium-high heat, or 475°F if using a pellet smoker. Clean your side of salmon, ensuring it is free of pin bones and scales. Using a filet knife or chef’s knife, cut the salmon filet into 5 – 6 portions, depending on the size of the filet.
- Generously season the flesh with Ranchero Seasoning. The skin will not need seasoning, but will add more flavor and maneuverability on the grill if left on.
- Place the salmon filets skin-side down in an area of the grill that promotes indirect cooking. This means away from the heat source. So either on an upper secondary shelf or further away from hot coals. Cook the salmon skin side down for five minutes, then flip to finish cooking. Once the salmon has reached an internal temperature of 150°F, pull from the grill, and set aside on a plate to cool in the fridge.
Lemon Vinaigrette:
Measure Dijon mustard, fresh lemon juice, honey, salt, and pepper into a large bowl and whisk together. Add olive oil in a slow, thin stream while whisking constantly to emulsify. Conversely, it is possible to combine all the ingredients together with a blender to create an emulsion.
Blanched Vegetables:
- Bring a large pot of heavily-salted water to a rapid boil. Drop in the trimmed green beans all at once and allow them to cook in the water until the water begins to boil rapidly again. Take the green beans out of the water and transfer to an ice bath to chill.
- Place all the potatoes in a large pot and cover with water. Heavily salt the water. Bring potatoes and salted water to a boil and continue to cook until just fork-tender, about 20-25 minutes. Transfer potatoes to an ice bath and reserve until cooled.
Medium-Boiled Eggs:
Place the eggs in a medium pot and submerge them in lukewarm water. (No salt or baking soda in the water!) Bring the eggs to a boil over medium high heat. Once the water is boiling, reduce the heat and let them cook for just 5 minutes more. Once that time is up, place them into ice water to cool immediately. Once they are absolutely and completely cooled, peel them underwater.
Salad Assembly:
- Place your cooled blanched vegetables, cut cucumbers, and peeled eggs together in a bowl. Remove skin and flake your salmon filet. Hold salmon and vinaigrette separately from the vegetables until ready to eat for maximum freshness. Enjoy!
Recipe Note
Recipe FAQ
Why cook the salmon skin side down over indirect heat?
The skin shields the flesh from direct heat and keeps the fillet together, so it can be flipped without breaking. Cooking away from the fire lets the salmon cook through gently instead of charring on the outside before the middle is done.
What internal temperature should the salmon reach?
This recipe pulls the salmon at 150°F, above the USDA minimum of 145°F for fish. Chill it afterward before it goes into the salad.
Why blanch the green beans and shock them in ice water?
A quick boil until the water returns to a rolling boil cooks the beans just through. The ice bath stops the cooking immediately, which keeps them bright green and crisp-tender.
Why salt the potato water heavily?
Potatoes absorb salt as they cook, so well-salted water seasons the fingerlings all the way through, rather than leaving them bland inside.
Why start the eggs in lukewarm water, with no salt or baking soda?
Bringing them up gradually from lukewarm water to a boil reduces the chance of cracks. Skipping salt and baking soda keeps the shells from sticking, and peeling underwater helps the shell release.
Are medium-boiled eggs safe to pack in a lunchbox?
Medium-boiled yolks are soft and not fully set. Anyone who is pregnant, elderly, very young, or has a weakened immune system can boil the eggs for 10-12 minutes instead so the yolks are firm.
Why keep the salmon and vinaigrette separate from the vegetables?
Dressing makes vegetables soften and release water as they sit, and flaked salmon can take on its flavor too quickly. Holding them apart until eating keeps each component fresh.
How should I store and pack this salad?
Keep it refrigerated at 40°F or below until you leave. In a lunchbox, pack it with an ice pack, and eat it within 2 hours once it leaves a cold environment. Cooked salmon and eggs are best within 3-4 days in the refrigerator.
How indoor-friendly is this recipe?
5 out of 5. A 475°F oven or a broiler can cook the salmon the same way, and the rest of the salad is stovetop and mixing-bowl work.
Recipe Highlights
Indirect-heat salmon: Cooks gently and flips without breaking.
Ice-bath vegetables: Stay bright and crisp-tender.
Five-minute eggs: Add creamy, soft yolks.
Separate vinaigrette: Keeps the lunchbox salad fresh.
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Nutrition
Nutrition
- Nutrition Serving Size
- 17.9 oz
- per serving
- Calories
- 442
- Carbs
- 34 grams
- Protein
- 25 grams
- Fat
- 24 grams
- Sodium
- 1836 milligrams
