The Ultimate Wild Sockeye Salmon Salad aka Salad Niçoise

The Ultimate Wild Sockeye Salmon Salad aka Salad Niçoise


8 ounces small potatoes

Kosher salt

4 ounces haricots verts, trimmed

6 large eggs, room temperature

2 tablespoons plus 1/3 cup olive oil

¼ cup drained capers, patted dry

1 pound skin-on salmon fillet

Freshly ground black pepper

4 anchovy fillets packed in oil

1 tablespoon whole grain Dijon mustard

½ teaspoon sugar

1 lemon, juiced

½ medium shallot, finely minced

1 tablespoon chopped fresh basil

4 cups romaine

¼ cup niçoise olives, pitted


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.

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.

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.

Meanwhile, heat 2 Tbsp. 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.

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.

Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Whisk in lemon juice and add minced shallot, then slowly whisk in remaining 1/3 cup oil. Season vinaigrette with basil, salt and pepper.

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

Arrange arugula radicchio an 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.

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