Ina Garten Salmon Salad Nicoise recipe is made with fresh salmon, Yukon gold potatoes, haricots verts, ripe tomatoes, hard-cooked eggs, watercress, green olives, and optional anchovies this delicious meal takes 60 minutes to prepare and serves 8 people.
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š Why Youāll Love This Salmon Salad Nicoise Recipe:
- Fresh ingredients make this Salmon Salad NiƧoise both healthy and flavorful.
- The marinade and vinaigrette add a delicious tangy taste.
- Itās a complete meal with protein, veggies, and healthy fats.
- Simple steps make it easy to prepare in just 60 minutes.
ā What Is Ina Garten Salmon Salad Nicoise Recipe?
Ina Garten’s Salmon Salad NiƧoise is a vibrant dish made with fresh salmon, Yukon gold potatoes, haricots verts, ripe tomatoes, hard-cooked eggs, watercress, and olives the salad boasts a mix of tender, flaky salmon and crisp vegetables, all dressed in a tangy vinaigrette.
š£ Ina Garten Salmon Salad Nicoise Ingredients
- 4 lemons, zested and juiced
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 6 pounds skin-on fresh salmon fillets
- 3 pounds small Yukon gold potatoes
- 1 1/2 pounds haricots verts, stems removed
- 3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
- 12 hard-cooked eggs, peeled and cut in 1/2
- 1 bunch watercress or arugula
- 1/2 pound large green olives, pitted
- 1 can anchovies, optional
Vinaigrette:
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
š„How To Make Ina Garten Salmon Salad Nicoise
- Preheat the oven to 500Ā°F.
- For the marinade, mix lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt, and 1/2 tablespoon pepper in a small bowl. Set aside.
- Place the salmon on a foil-covered sheet pan and drizzle with the marinade. Let it sit for 15 minutes.
- Boil potatoes with 2 tablespoons of salt in a large pot. Reduce heat and simmer for 10-15 minutes until just tender. Drain and let steam in the colander for 15-20 minutes, then slice thickly.
- Cook the salmon in the oven for 12-15 minutes until almost done. Let it rest for 15 minutes, then remove the skin and break into pieces.
- Blanch the haricots verts in boiling salted water for 1 1/2 minutes. Drain and cool in ice water. Drain again.
- For the vinaigrette, mix vinegar, mustard, salt, and pepper. Slowly whisk in olive oil until combined. Set aside.
- Arrange salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives, and anchovies (if using) on a platter. Drizzle with vinaigrette and serve the rest on the side.
š Recipe Tips:
- Cook potatoes until just tender: Overcooked potatoes can become too soft and lose texture.
- Blanch haricots verts briefly: Aim for bright green, crisp beans by cooling them in ice water after boiling.
- Substitute ingredients wisely: Use arugula for watercress and cherry tomatoes for a sweeter flavor.
- Adjust spiciness: Add red pepper flakes to the vinaigrette if you like a spicy kick.
- Avoid overcooking salmon: Check for doneness after 12 minutes to keep the salmon tender and flaky.
š What To Serve With Salmon Salad Nicoise?
Serve Salmon Salad NiƧoise with Horseradish Sauce, French Onion Dip, Baked Fontina Cheese, Chipotle Nuts and Jalapeno Cheddar Crackers for a complete and balanced meal.
š How To Store Leftovers Salmon Salad Nicoise?
- In The Fridge. Store leftovers salmon salad nicoise in an airtight container in the refrigerator for up to 2 days.
- In The Freezer. Freezing leftovers salmon salad nicoise is not recommended as the vegetables and eggs do not thaw well.
FAQāS
Can you make NiƧoise salad ahead of time?
Yes, prepare the ingredients and store them separately in airtight containers assemble and dress the salad just before serving to maintain freshness and texture.
What are the best vegetables for Salmon NiƧoise salad?
The best vegetables include Yukon gold potatoes, haricots verts, ripe tomatoes, and watercress or arugula, offering a mix of textures and flavors.
Can you use other types of fish in NiƧoise salad?
Yes, other fish like tuna, mackerel, sardines, or shrimp can be used, providing different flavors and textures while maintaining Mediterranean roots.
How do you keep NiƧoise salad fresh for longer?
Store the components separately in airtight containers in the refrigerator. Add the dressing just before serving to keep the salad fresh and crisp.
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Ina Garten Salmon Salad Nicoise Nutrition Facts
Amount Per Serving
- Calories: 550
- Protein: 45g
- Carbohydrates: 30g
- Total Fat: 30g
- Saturated Fat: 5g
- Fiber: 7g
- Sugar: 6g
- Sodium: 900mg
- Cholesterol: 200mg
Ina Garten Salmon Salad Nicoise
Description
Ina Garten Salmon Salad Nicoise recipe is made with fresh salmon, Yukon gold potatoes, haricots verts, ripe tomatoes, hard-cooked eggs, watercress, green olives, and optional anchovies this delicious meal takes 60 minutes to prepare and serves 8 people.
Ingredients
Vinaigrette:
Instructions
- Preheat the oven to 500Ā°F.
- For the marinade, mix lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt, and 1/2 tablespoon pepper in a small bowl. Set aside.
- Place the salmon on a foil-covered sheet pan and drizzle with the marinade. Let it sit for 15 minutes.
- Boil potatoes with 2 tablespoons of salt in a large pot. Reduce heat and simmer for 10-15 minutes until just tender. Drain and let steam in the colander for 15-20 minutes, then slice thickly.
- Cook the salmon in the oven for 12-15 minutes until almost done. Let it rest for 15 minutes, then remove the skin and break into pieces.
- Blanch the haricots verts in boiling salted water for 1 1/2 minutes. Drain and cool in ice water. Drain again.
- For the vinaigrette, mix vinegar, mustard, salt, and pepper. Slowly whisk in olive oil until combined. Set aside.
- Arrange salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives, and anchovies (if using) on a platter. Drizzle with vinaigrette and serve the rest on the side.
Notes
- Cook potatoes until just tender: Overcooked potatoes can become too soft and lose texture.
Blanch haricots verts briefly: Aim for bright green, crisp beans by cooling them in ice water after boiling.
Substitute ingredients wisely: Use arugula for watercress and cherry tomatoes for a sweeter flavor.
Adjust spiciness: Add red pepper flakes to the vinaigrette if you like a spicy kick.
Avoid overcooking salmon: Check for doneness after 12 minutes to keep the salmon tender and flaky.