“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.
Grilled Salmon Niçoise Salad
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.
- 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 Saica Sicilian 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
- 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.
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.
- 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.
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.
- 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!
- Serving Size
- 17.9 oz
- per serving
- 34 grams
- 25 grams
- 24 grams
- 1836 milligrams