Salmon Niçoise

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant salmon Niçoise is a nutritious twist on the classic French bistro favourite. By replacing traditional tuna with roasted salmon fillets, the dish gains a rich, buttery texture and a boost of heart-healthy omega-3 fatty acids. The addition of crispy fried capers and a punchy anchovy and lemon vinaigrette elevates the fresh ingredients, creating a vibrant harmony of salty, zesty, and earthy flavours.

Ideal as a sophisticated weekend lunch or a light evening meal, this colourful salad is as visually striking as it is wholesome. It perfectly balances lean protein with slow-release carbohydrates from the purple potatoes and crunch from the blanched green beans. Serve it on a large sharing platter for a communal dining experience that feels both indulgent and nourishing.

Ingredients for Salmon Niçoise

230g small purple potatoes
מלח כשר
110g haricots verts, trimmed
6 large eggs, room temperature
2 tablespoons plus 60ml olive oil
60ml drained capers, patted dry
450g skin-on salmon fillet
פלפל שחור טחון טרי
4 anchovy fillets packed in oil
1 tablespoon whole grain Dijon mustard
1/2 teaspoons sugar
1 לימון
1/2 medium shallot, finely chopped
950ml frisée or mâche
60ml niçoise olives, pitted

How to make Salmon Niçoise

Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes. Transfer potatoes to a plate with a slotted spoon.

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Return water in pot to a boil and cook eggs 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.

Preheat oven to 425°. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the centre), 10–12 minutes. Let cool.

Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining 60ml oil. Season vinaigrette with salt and pepper.

Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.

Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.