Salmon Niçoise

A sophisticated twist on the classic Niçoise salad featuring roasted salmon, purple potatoes, haricots verts, and eggs, all dressed with a tangy anchovy-mustard vinaigrette and topped with crispy fried capers.

4 servings

1 hr 15 min

Published October 4, 2025

Ingredients

•8 ounces small purple potatoes
•1 teaspoon Kosher salt
•4 ounces haricots verts
•6 large eggs
•2 tablespoons olive oil
•¼ cup capers
•1 pound salmon fillet
•½ teaspoon black pepper
•4 fillets anchovy fillets
•1 tablespoon whole grain Dijon mustard
•½ teaspoon sugar
•1 whole lemon
•½ medium shallot
•4 cups frisée
•¼ cup niçoise olives
•pitted

Cooking Instructions

1.
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.
20 min
2.
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.
5 min
3.
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.
13 min
4.
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.
5 min
5.
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 center), 10-12 minutes. Let cool.
12 min
6.
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 1/4 cup oil. Season vinaigrette with salt and pepper.
10 min
7.
Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.
5 min
8.
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.
5 min

Ingredients

•8 ounces small purple potatoes

•1 teaspoon Kosher salt

•4 ounces haricots verts

•6 large eggs

•2 tablespoons olive oil

•¼ cup capers

•1 pound salmon fillet

•½ teaspoon black pepper

•4 fillets anchovy fillets

•1 tablespoon whole grain Dijon mustard

•½ teaspoon sugar

•1 whole lemon

•½ medium shallot

•4 cups frisée

•¼ cup niçoise olives

•pitted

Cooking Instructions

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.

20 min

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.

5 min

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.

13 min

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.

5 min

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 center), 10-12 minutes. Let cool.

12 min

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 1/4 cup oil. Season vinaigrette with salt and pepper.

10 min

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

5 min

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.

5 min