Salmon Nicoise Salad – A Retro Taste Brought Bang Up to Date


Nicoise is the eponymous name of a typical salad from Nice in the Cote D’Azur region of France. It is an extremely ordered salad with groups of food arranged on a bed of gem lettuce. Each vegetable component is prepared separately and then placed with precision on the lettuce. The salad traditionally consists of the flavours of Provence, artichoke hearts, ripe tomato wedges, diced red peppers, green beans and wedges of hard-cooked eggs topped with tuna canned in olive oil. The salad is then decorated with olives and tinned anchovies and dressed with Dijon mustard. Today the salad is often made with cherry tomatoes and boiled new potatoes crushed rather than the palm hearts.


Salmon Marinade Recipe
1 Kilo of Salmon
2 Tablespoons Dijon Mustard
3 Tablespoons extra virgin olive oil
Zest and Juice from 1/2 an unwaxed lemon
3 cloves Garlic, minced
Sea Salt
Freshly ground pepper

For the Niçoise Salad
4 hard boiled eggs, peeled and quartered,
2 red onions peeled with a mandolin
12 boiled new potatoes
350 g french beans topped and tailed, boiled and drained
16 cherry tomatoes halved
12 black olives
20 large caper berries
Mixed lettuce leaves, or little gem lettuce

Tangy Apricot Dressing
3 Tablespoons Apricot, nectarine or peach preserve with no added sugar
Juice of 1 lemon
1 Tablespoons Dijon Mustard
1 Tablespoon Cider Vinegar
Sea Salt
Freshly ground black Pepper
6 Tablespoons Extra Virgin Olive Oil

Wash the salmon and remove the pin bones with tweezers. Preheat your oven to 500 degrees. Place the
salmon in a glass bowl and pour in the marinade ingredients. Cover and marinade for half an hour and half way through preheat your oven to 500 degrees. Cook the salmon for about eight minutes until it is just cooked, cool and flake into large chunks.

To make the salad dressing
Whisk together all the ingredients except the olive oil in a small bowl and then whisk in the olive oil slowly. Serve in a glass jar for people to help themselves to.

To assemble the salad
Place the mixed lettuce leaves on a large flat platter and arrange the salad ingredients in a circle around the outside of the plate. Pile the cooked salmon in the centre and serve immediately with the dressing.