Sockeye Salmon Nicoise Salad

The classic Niçoise salad gets a Pacific Northwest upgrade with wild sockeye salmon in place of tuna. Deep-red, omega-3-rich sockeye pairs beautifully with the traditional cast of characters — tender haricots verts, briny olives, jammy soft-boiled eggs, and baby potatoes, all dressed in a sharp Dijon vinaigrette. This is a composed salad that doubles as a complete, satisfying meal.

Ingredients

• 4 wild sockeye salmon portions (5-6 oz each), thawed
• 8 oz haricots verts (French green beans), trimmed
• 8 oz baby potatoes, halved
• 4 large eggs
• 1 cup cherry tomatoes, halved
• ⅓ cup Niçoise or Kalamata olives
• 4 cups mixed greens or butter lettuce
• Salt, pepper, and olive oil for cooking

Dijon Vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, minced
• Salt and pepper to taste

Instructions

1. Cook components: Boil potatoes in salted water until tender, about 12 minutes. Remove with a slotted spoon. In the same water, blanch haricots verts 3 minutes, then plunge into ice water. Soft-boil eggs 7 minutes, ice bath, then peel and halve.
2. Cook the salmon: Season portions with salt and pepper. Sear skin-side down in an oiled skillet over medium-high heat, 4 minutes per side. Let rest, then break into large flakes.
3. Make the vinaigrette: Whisk olive oil, red wine vinegar, Dijon mustard, shallot, salt, and pepper in a small bowl.
4. Compose the salad: Arrange greens on a large platter. Group potatoes, haricots verts, tomatoes, olives, and eggs in sections. Place salmon flakes in the center. Drizzle vinaigrette over everything and serve.