Salmon Niçoise Salad with Champagne Vinaigrette
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Ingredients & Equipment
What we send
- 6 ouncesgreen beans
- 1/2English cucumber
- 1plum tomato
- 8 ouncespeanut potatoes
- 10 ouncessalmon
- 2 packetsunsalted butter
- 1 tablespoonChampagne vinegar
- 1 packetDijon mustard
- 3 ouncesmixed lettuces
- 1/4 cupNiçoise olives
- 1/8 ounceparsley
- 1/8 ouncechives
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium nonstick pan with lid
Bring a medium pot of water to a boil over high heat. Rinse all produce. Trim and discard ends of green beans (line up the ends to trim them all at once). Halve cucumber lengthwise, then thinly slice crosswise on a diagonal. Halve tomato lengthwise, then cut crosswise into ¼-inch half-moons. Thinly slice chives. Roughly chop parsley leaves, discarding stems. Peel shallot and mince enough to yield 1 tablespoon.
Cook potatoes and green beans
Season boiling water generously with salt. Add potatoes and cook until tender, about 8 minutes. Then, add green beans and cook until green beans are bright green and potatoes are tender when pierced with a knife tip, about 2 minutes more. Drain and return to pot, off heat. Meanwhile, pat salmon dry with paper towel.
Season salmon all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon flesh-side down and sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until salmon is cooked through and opaque, 3-5 minutes more. Remove pan from heat and cover to keep warm.
Season potatoes and green beans
Place pot with green beans and potatoes over medium heat and add butter, parsley, half of chives, ¼ teaspoon salt, and pepper as desired. Cook, stirring, until combined and butter is melted, 1-2 minutes. Remove pot from heat and set aside until ready to serve.
Make Champagne vinaigrette
In a large bowl, whisk together Champagne vinegar, mustard, shallot, and remaining chives. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired. Add mixed lettuces to bowl with vinaigrette, waiting to toss until ready to serve.
Plate salmon Niçoise salad
Divide mixed lettuces between serving plates. Place salmon in center of plates. Arrange olives, cucumbers, and tomato on 1 side of salmon. Arrange green beans and potatoes on other side of salmon. Drizzle any remaining Champagne vinaigrette over salmon Niçoise salad, and dig in!