Technically I don’t think you can call this salmon nicoise. You could use tuna – that would be closer. And you could add hard boiled eggs and anchovies and then it would be nicoise. But it’s in the ballpark – riffing on the concept. And it’s a dead easy, tasty weeknight meal.

salmon nicoise
Prep time
Cook time
Total time
Salmon nicoise doesn't technically exist but this dish takes the flavours of nicoise and adapts them to work with salmon. Somebody should tell the French.
Recipe type: main
Cuisine: french
Serves: 2
  • 2 salmon fillets, skinless
  • 10 small new potatoes
  • A good handful of green beans
  • 8-10 cherry or mixed small tomatoes, halved
  • a few black olives - nicoise or otherwise
  • 1-2 Tbsp simplefrench vinaigrette
  1. Boil the new potatoes in salted water until done. Don't just sit around waiting - set a timer for around 15-18 minutes and wander off and do other things. Once done, drain and set aside.
  2. Bring water in the same pot to boil, add salt and beans and blanch the beans. You want them just barely done. Drain the beans into a colander and run cold water over them to chill. You could do the ice water shock thing but this is a weeknight dinner, not a michelin starred restaurant...
  3. Gently pan fry the salmon in a bit of butter over medium-low heat (no hotter). For salmon nicoise I like my fish a bit translucent but do it as you like it. If you like sushi - go for translucent. Much better flavour and texture in my opinion. Try it sometime. If you don't like it, just throw it back into the pan and cook it some more. The potatoes and beans will keep just fine.
  4. Combine the beans and potatoes, add salt to taste and toss with the simple french vinaigrette I posted below. Be gentle - you don't want to smash the potatoes. To plate, divide the bean/potato mixture into two bowls, add the tomatoes and olives and top with the salmon. Garnish with a bit of finely minced chives if you like.

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