salmon nicoise salad

This salad is the perfect transition from summer to fall. Hearty but still light and with all the best produce still available.

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1 shallot or 3 scallions, minced
2 garlic cloves, minced
1 cup pitted kalamata olives
1 orange, zest
1 tbsp red wine vinegar
¼ tsp chili flakes
¼ cup olive oil
2 eggs, hard boiled and peeled
1 1/2 lbs green beans, trimmed, blanched, and cooled
3 lbs baby potatoes, boiled in salted water until tender
1 lb cherry tomatoes, halved
5 sprigs parsley, roughly chopped (optional)
2 sprigs basil, torn into small pieces (optional)
4 6oz skin-on filets of salmon


  1. In a food processor, pulse the shallot, garlic, and a pinch of salt until finely chopped
  2. Add the olives and pulse until roughly chopped Add the orange zest, vinegar, chili flakes, olive oil, and pulse to combine
  3. Taste the olive relish and add salt if desired Slice the eggs into rounds or chop to into medium-sized pieces In a large bowl combine the cooked green beans, potatoes, cherry halves, egg, and herbs.
  4. Dress with a big glug of olive oil, pinch of salt, and a couple grinds of black pepper
  5. Blot the salmon dry and season liberally with salt In a large frying pan, heat a quarter cup or so of neutral oil over high heat until almost smoking Place the fish, skin-side down, in the hot oil (be careful, it will spit and splatter)
  6. With a spatula, press the fish into the pan ensuring good contact between the fish skin and the pan
  7. Reduce the heat to medium and sear the fish until the skin is golden brown and it releases from the pan easily (4-5 minutes)
  8. When the skin is fully seared, turn off the heat and gently flip the filets and lightly sear the flesh side until the salmon is cooked to medium (1-2 minutes)
  9. Divide the green bean salad between four plates
  10. Nestle the salmon next to the salad, skin-side up Spoon the olive relish over the salmon and salad and serve