The Niçoise salad originated out of Nice France in the early 20th century. Before we go any further though we think it may be helpful if we clarify the pronunciation of Niçoise. It sounds like nēˈswäz.
Since the early 20th century there have been numerous variations of a Niçoise Salad, but we think you’ll agree that our version is the best one.
SALMON NIÇOISE SALAD WITH BALSAMIC VINAIGRETTE BREAKDOWN
A great Niçoise Salad is all about quality ingredients — think farm fresh, organic, sustainable, non-GMO, and pasture raised.
Also important to a great Niçoise salad is amazing flavor combinations.
Utopihen Pasture Raised Eggs —
The quality of our Pasture Raised Eggs comes first and foremost — we had to start our list with all the good details. We believe that hens should be pasture raised so they can live happy lives. Happy to us means an outdoor lifestyle, sun, fresh air and lots of territory to run!
As good as all that sounds it just keeps getting better because our eggs come from farms that are Certified Humane. This means that our hens are raised under the requirements of Humane Farm Animal Care. We treat our hens ethically because we believe it’s our duty to our hens and to you as our caring consumer.
As if all this wasn’t enough, we need to mention a few more things. Because of how we care for our hens, their eggs are more nutritious. Their all-natural diet of plants and insects in combination with healthy feed and our promise to never give our hens antibiotics or hormones, make our eggs all-the-better for you and your family — now that’s something we can both feel proud of.
Eggs are a wonderful source of protein, vitamin D, Omega-3 fatty acids and Beta-carotene.
Salmon —
A great choice for our Niçoise salad. Rich in Omega-3 fatty acids, protein, vitamins A, B and D as well as the minerals, magnesium, selenium and potassium. Not to mention the rich, flavor of Salmon tastes amazing with all the other ingredients in our Niçoise salad.
Crispy Potatoes —
Golden brown and crispy on the edges, adding these to your salad is a no-brainer. But just in case you need more convincing, potatoes are a great source of fiber and potassium. They also add a unique, much needed texture to each bite. How do you make crispy potatoes? Cut your new potatoes in half and sauté them with olive oil face down so that the cut side gets golden brown and crispy. Flip as needed to avoid burning as they cook.
Veggies —
Not all salads are just about the lettuce. In fact, we’d like to think that lettuce, as much as we love it, takes a back seat in this salad. We have sweet beets, crispy green beans, asparagus and crunchy cucumbers. What’s not to love?
Olives and Capers —
This briny partnership brings a great punch to our crunchy veggies, flaky salmon and soft-yolk eggs. They are the 1 – 2 punch of flavor every Niçoise salad needs.
Balsamic Vinaigrette —
Every salad needs a delicious dressing. Think of it as the belt or piece of jewelry that ties an outfit together. That’s exactly what a dressing does for a salad. Our Balsamic dressing is a little sweet, a little vinegary and has all the flavor you need to call this salad a tasty meal.
HOW TO CREATE YOUR SALMON NIÇOISE SALAD WITH BALSAMIC VINAIGRETTE
A great salad is all about layering. You want to be able see all your toppings and be able to get a good mix of flavors with each bite. So, let’s get started.
Lettuce —
Spread your lettuce out onto your plate or platter. You can choose whether to keep the lettuce leaves whole (and cut while you eat) or chop it ahead of time. Either way will work.
Salmon —
In one area of your plate or platter arrange your salmon. Whole filets look beautiful for presentation. Flaky bites make for ready-to-go eating. Either will work.
Crispy Potatoes —
Place the golden crispy potatoes on the center of your plate or platter.
Veggies —
Arrange your veggies around your plate or platter. We chose to cluster our veggies in groups.
Eggs —
Place your halved eggs in any open areas so they stand out.
Olives and Capers —
Scatter these around the top of your salad. Doing so will keep the eye moving across the salad and all the great ingredients will get noticed.
Dressing —
Drizzle some dressing on for looks. However, we like to serve extra dressing on the side. That way each person can decide how much or how little dressing they want on their salad.
Salmon Niçoise Salad with Balsamic Vinaigrette
Ingredients
Salmon
- 2 Salmon Filets
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Extra Virgin Olive Oil
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 tsp Honey
- 1 tsp Pressed Garlic
- Pinch of Pepper
Salad
- 4 cups Romaine Lettuce
- 2 large Utopihen Pasture Raised Eggs, soft boiled
- 2 Beets, cleaned and cooked
- 6 Asparagus Stalks, cooked
- 1 cup Green Beans, cleaned and steamed
- 1 cup Potatoes, halved and sautéed until golden brown
- 1/2 cup Persian Cucumber, sliced
- 1/4 cup Kalamata Olives
- 2 tbsp Capers
- Pinch of Salt
- Pinch of Pepper
Instructions
Salmon
- Heat olive oil in medium sauté pan.
- Salt and pepper your salmon filets.
- Sauté the first side until cooked to an opaque pinkish color, about 3-4 minutes. Flip and cook the second side the same way. Salmon will be perfectly sautéed when it is firm and its flesh is opaque all the way through.
Crispy Potatoes
- Heat olive oil in medium sauté pan.
- Cut your new potatoes in half and sauté them with olive oil face down so that the cut side gets golden brown and crispy.
- Flip occasionally to avoid burning as they cook.
Veggies
- Boil beets for 15-20 minutes (depending on the size of your beets) until they can easily be pierced with a fork.
- Peel beets once they are cooked and cooled.
- Steam asparagus and green beans.
- Keep veggies al dente. Steam until bright green, the outside should be softer but inside will be a little crunchy.
Dressing
- Mix all ingredients in bowl or dressing bottle. As you mix, the dressing will emulsify and thicken.
Salad
- Layer the romaine lettuce on plate or platter.
- Break up salmon and place on top of lettuce.
- Arrange layers of green beans, eggs, potatoes, cucumbers, beets, asparagus, olives and capers.
- Drizzle each salad with dressing, sprinkle with salt and pepper.
NOTES:
- Do your best to keep your beans and asparagus al dente, in other words with a little crunch. Mushy veggies are not a salads best friend. Simply steam each until bright green, the outside should be softer but inside will be a little crunchy.
- We went with Romaine lettuce, but if you would like to try a different variety — go for it!
- Enjoy all the flavors in this delicious nutrition packed Salmon Niçoise Salad with Balsamic Vinaigrette.
