Imagine a dish that transports you straight to the sun-drenched coastlines of France with every single bite - this Salmon Nicoise Salad is not just a meal, it's a gourmet experience waiting to happen! Combining the rich, perfectly seared salmon with crisp green beans, vibrant cherry tomatoes, and a zesty basil vinaigrette, this recipe promises to elevate your home cooking from ordinary to extraordinary. Whether you're looking to impress a date, treat yourself to a restaurant-quality meal, or simply want to explore French-inspired cuisine, this salad is your ticket to culinary bliss.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 4 cups mixed greens
- 1 cup green beans, trimmed
- 2 hard-boiled eggs, quartered
- 1/2 cup cherry tomatoes, halved
- 1/4 cup olives, pitted
- 1/4 cup fresh basil
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the green beans by blanching them in boiling salted water for 3-4 minutes until crisp-tender. Immediately transfer to an ice bath to stop cooking and preserve their bright green color. Drain and set aside.
- Season salmon fillets with salt and pepper on both sides. Heat a non-stick skillet over medium-high heat with a tablespoon of olive oil. Cook salmon for 4-5 minutes per side, or until it reaches an internal temperature of 145°F (medium), with a golden-brown crust.
- While salmon is cooking, prepare the basil vinaigrette by combining olive oil, red wine vinegar, chopped fresh basil, salt, and pepper in a small bowl. Whisk until well emulsified.
- Hard-boil eggs by placing them in cold water, bringing to a boil, then removing from heat and letting sit covered for 10 minutes. Cool in ice water, peel, and quarter.
- Arrange mixed greens on two plates. Top with blanched green beans, halved cherry tomatoes, and pitted olives.
- Place cooked salmon fillets on top of the salad. Arrange quartered eggs around the salmon.
- Drizzle the basil vinaigrette over the entire salad just before serving. Garnish with additional fresh basil leaves if desired.
Tips
- Salmon Searing Secret: Pat your salmon fillets dry before cooking to ensure a beautiful golden-brown crust. Use a hot skillet and avoid moving the fish too much while cooking.
- Green Bean Brilliance: The ice bath is crucial - it stops the cooking process and maintains that vibrant green color and crisp texture.
- Vinaigrette Versatility: Make extra basil vinaigrette and store in the refrigerator. It's perfect for other salads or as a marinade.
- Egg Perfection: For easy peeling, use slightly older eggs and shock them in ice water immediately after boiling.
- Presentation Matters: Arrange ingredients artfully on the plate for that professional restaurant-style look. The visual appeal can enhance the entire dining experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 10g
Protein: 35g
Fat: 32g
Saturated Fat: 6g
Cholesterol: 220mg
