Niçoise-Style Salmon Salad
Makes 6 servings
  • ¾ pound baby yellow potatoes, halved
  • ½ pound haricots verts
  • 2 tablespoons olive oil
  • 1 (1-pound) salmon fillet, skinned and sliced about 1 inch thick
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 cups loosely packed torn green leaf lettuce
  • 3 hard-boiled eggs, halved
  • ½ cup sliced red onion
  • ½ cup pitted Kalamata or Niçoise olives, halved
  • ½ cup loosely packed fresh basil leaves
  • Red Wine Vinaigrette (recipe follows)
  1. In a large saucepan, place potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat; simmer until tender, about 8 minutes, adding haricots verts during last 2 minutes. Drain and rinse under cold water to stop the cooking process.
  2. In a large skillet, heat oil over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet. Cook until medium, 3 to 4 minutes per side, or to desired degree of doneness. Remove from skillet. Let cool for 20 minutes. Break into large chunks.
  3. On a large platter, arrange lettuce, potatoes, haricots verts, salmon, eggs, and onion. Sprinkle with olives and basil. Serve with Red Wine Vinaigrette.
Recipe by Southern Lady Magazine at