Salmon Niçoise Salad

cook time:

45 min

total time:

45 min

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As a private chef, I absolutely love the week of Passover. I welcome the dietary restrictions as a creative challenge – one that allows me to eat and serve within the bounds of something really special. This salad is one I make for my clients for a sunny lunch, when they are craving crunch, creaminess, and tang. Loaded with a variety of Passover friendly treats and served over a bed of arugula and romaine mix, this salad will satiate any palate! My best advice with this salad is to make little bowls of all the fixings and then, when you are ready (with no stress), plate them all together over a bed of salad and serve to your lovers.

Ingredients

For the salmon:

  • 2 salmon fillets, skin on
  • 3 tbsp walnuts, toasted and crushed
  • ¼ tsp garlic powder
  • ¼ tsp Atlantic sea salt

Ingredients

For the tomatoes:

  • 250 gr grape tomatoes, halved
  • ½ red onion, thinly sliced
  • ¼ tsp grey salt
  • ½ tsp red wine vinegar
  • ½ tsp extra virgin olive oil

Ingredients

For the beets:

  • 2 large beets, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • ½ tsp grey salt
  • ¼ bunch italian parsley, finely chopped
  • ¼ squeeze of lemon

Ingredients

For the potatoes:

  • 8 red baby potatoes, sliced and boiled in salty water
  • 1 tbsp dill, finely chopped
  • 1 tbsp chives, thinly sliced
  • 1 tbsp extra virgin olive oil

Ingredients

For the asparagus:

  • ½ bunch asparagus, peeled and trimmed
  • 1 lemon, zest
  • ½ lemon, juice
  • 2 tbsp extra virgin olive oil
  • ¼ tbsp Atlantic sea salt

Ingredients

For cucumber/radishes:

  • 2 persian cucumber, sliced
  • 4 small red radishes, quartered
  • 1 lemon, zest
  • ½ lemon, juice
  • ¼ tsp salt

Ingredients

For the Salad:

  • 1 head of romaine, thinly chopped
  • 120 gr arugula (small bag)
  • 1 lemon, juice
  • Extra virgin olive oil
  • Atlantic sea salt (to taste)

Ingredients

For the salmon:

  • 2 salmon fillets, skin on
  • 3 tbsp walnuts, toasted and crushed
  • ¼ tsp garlic powder
  • ¼ tsp Atlantic sea salt

Ingredients

For the tomatoes:

  • 250 gr grape tomatoes, halved
  • ½ red onion, thinly sliced
  • ¼ tsp grey salt
  • ½ tsp red wine vinegar
  • ½ tsp extra virgin olive oil

Ingredients

For the beets:

  • 2 large beets, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • ½ tsp grey salt
  • ¼ bunch italian parsley, finely chopped
  • ¼ squeeze of lemon

Ingredients

For the potatoes:

  • 8 red baby potatoes, sliced and boiled in salty water
  • 1 tbsp dill, finely chopped
  • 1 tbsp chives, thinly sliced
  • 1 tbsp extra virgin olive oil

Ingredients

For the asparagus:

  • ½ bunch asparagus, peeled and trimmed
  • 1 lemon, zest
  • ½ lemon, juice
  • 2 tbsp extra virgin olive oil
  • ¼ tbsp Atlantic sea salt

Ingredients

For cucumber/radishes:

  • 2 persian cucumber, sliced
  • 4 small red radishes, quartered
  • 1 lemon, zest
  • ½ lemon, juice
  • ¼ tsp salt

Ingredients

For the Salad:

  • 1 head of romaine, thinly chopped
  • 120 gr arugula (small bag)
  • 1 lemon, juice
  • Extra virgin olive oil
  • Atlantic sea salt (to taste)

Ingredients

For the salmon:

  • 2 salmon fillets, skin on
  • 3 tbsp walnuts, toasted and crushed
  • ¼ tsp garlic powder
  • ¼ tsp Atlantic sea salt

Ingredients

For the tomatoes:

  • 250 gr grape tomatoes, halved
  • ½ red onion, thinly sliced
  • ¼ tsp grey salt
  • ½ tsp red wine vinegar
  • ½ tsp extra virgin olive oil

Ingredients

For the beets:

  • 2 large beets, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • ½ tsp grey salt
  • ¼ bunch italian parsley, finely chopped
  • ¼ squeeze of lemon

Ingredients

For the potatoes:

  • 8 red baby potatoes, sliced and boiled in salty water
  • 1 tbsp dill, finely chopped
  • 1 tbsp chives, thinly sliced
  • 1 tbsp extra virgin olive oil

Ingredients

For the asparagus:

  • ½ bunch asparagus, peeled and trimmed
  • 1 lemon, zest
  • ½ lemon, juice
  • 2 tbsp extra virgin olive oil
  • ¼ tbsp Atlantic sea salt

Ingredients

For cucumber/radishes:

  • 2 persian cucumber, sliced
  • 4 small red radishes, quartered
  • 1 lemon, zest
  • ½ lemon, juice
  • ¼ tsp salt

Ingredients

For the Salad:

  • 1 head of romaine, thinly chopped
  • 120 gr arugula (small bag)
  • 1 lemon, juice
  • Extra virgin olive oil
  • Atlantic sea salt (to taste)

Lets Start Cooking!

step 1

Prepare all the fixings. Preheat the oven to 425°F or 220°C

step 2

The beets: add the cubed beets to the parchment paper lined baking sheet and drizzle with EVOO and season with salt. Bake for 40 minutes. Remove from the oven and set aside. When cooled, toss with chopped parsley and lemon juice.

step 3

The salmon: in a small bowl combine the toasted and crushed walnuts, garlic powder, and salt. Place the salmon (skin side up) on a parchment paper lined baking sheet and lightly coat the exposed sides with the walnut mixture. Bake in the preheated oven for 15 minutes. Remove from the oven and slice into 1 inch pieces.

step 4

The potatoes: in a bowl combine the boiled and sliced red baby potatoes with dill, chives, and extra virgin olive oil. Season with salt to taste.

step 5

The asparagus: steam the peeled and trimmed asparagus for 4 minutes. Remove from heat and place into a long plate. Season with EVOO, lemon juice, lemon zest, and salt. Cut into 1 1/2 inch pieces. Set aside.

step 6

The tomatoes: in a small bowl combined, halved tomatoes, sliced red onion, red wine vinegar, EVOO, and sea salt. Toss and set aside.

step 7

The cucumbers/radishes: in a small bowl combine sliced cucumber, radish, lemon zest, lemon juice, and salt. Toss and set aside.

step 8

The whole salad: in a medium sized bowl combine the chopped romaine and arugula. Add lemon juice, grey salt, and EVOO. Toss and plate on a large platter.

step 9

Add each fixing into a small little section of the platter (as seen in the image)- plating high or wide and enjoy!

step 10

YASSS!

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