Prep time
Cook time
Total time
Serves: Serves 4
For the dressing:
  • ⅓ cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar or champagne vinegar
  • 1 tablespoon minced shallot or red onion
  • 1 clove garlic, minced
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped scallion
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar or honey
  • salt and pepper
For the salad:
  • 4-6 eggs
  • 1 pound small new potatoes, halved or quartered
  • 1 bunch thin asparagus spears or green beans
  • Olive oil
  • Salt and pepper
  • 16 oz. salmon fillet
  • Assorted lettuce, washed and dried
  • 3 medium tomatoes, cut into wedges
  1. Start by making the dressing. Combine all dressing ingredients in a bowl and mix together.
  2. In a small pot, cover the eggs completely with cold water. Bring to a boil. Once it’s boiling, remove the pot from the heat. Allow the eggs to sit in the hot water for five minutes, and immediately transfer the eggs to a bowl of ice water. Set aside.
  3. Boil the potatoes until fork tender and sauté the asparagus in some oil with salt and pepper until tender but still a bit crisp.
  4. While all that’s going, season your salmon with salt and pepper. In a cast iron pan or skillet, heat a tablespoon of olive oil over medium high heat. Add the salmon and get a good sear on both sides. Lower the heat and continue to cook, covered, until just cooked through. Peel your eggs and cut them in half.
  5. To assemble, add a bed of lettuce to your plate. In big blocks of color, lay the tomato wedges, potatoes, asparagus, eggs, and salmon on top of the salad. Drizzle your dressing over the top and serve!
Recipe by The Woks of Life at https://thewoksoflife.com/warm-salmon-salad-nicoise/