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King Salmon Niçoise Salad Board


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20 min
25 min
King Salmon Niçoise Salad Board

King salmon is coated with an herb butter, quickly roasted, and paired with colorful veggies and a tarragon-studded vinaigrette in this elegant Niçoise salad board – perfect for entertaining!


For the Vinaigrette:

  • 1 tablespoon minced shallots

  • 1 tablespoon minced fresh tarragon

  • 1 tablespoon minced fresh flat-leaf parsley

  • 1 tablespoon minced fresh chives

  • 2 tablespoons white wine vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly cracked black pepper

  • 1/3 cup extra-virgin olive oil

For the Veggies:

  • 1 1/2 pounds new potatoes

  • 8 ounces haricot verts

  • 1 pint grape tomatoes, halved

For the Salmon:

  • 1/4 cup unsalted butter, softened

  • 1 teaspoon fresh tarragon, minced

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon freshly cracked black pepper

  • 1 (13-ounce) King salmon fillet, pin bones removed

For Serving:

  • Butter lettuce leaves

  • 2 hard-boiled eggs, peeled and sliced

  • 1 1/2 T drained capers

  • 1/4 cup pitted Niçoise or kalamata olives

  • Lemon wedges

  • Freshly cracked black pepper


  1. Preheat oven to 425°F. Bring a large pot of salted water to a boil.

  2. Make the vinaigrette: In a large bowl, whisk together vinaigrette ingredients (shallots through olive oil). Place 1/2 cup of the vinaigrette in a small bowl or pitcher, leaving the rest in the bowl. Set aside.

  3. Once the water is boiling, add potatoes and cook until tender when pierced with a knife, about 10-15 minutes.

  4. While the potatoes are cooking, fill a large bowl with ice water. When the potatoes are done cooking, use a spider or slotted spoon to remove them from the boiling water and plunge them into the bowl of ice water. Let them sit for 1-2 minutes, then use the same spoon to remove them and add them to the bowl of vinaigrette. Toss to coat, then remove potatoes to a serving dish, leaving any excess vinaigrette in the bowl.

  5. Add beans to the boiling water and cook for 2 minutes. Strain beans and add to a bowl of ice water (adding more ice if it has melted), then drain and toss with vinaigrette.

  6. Cook the salmon: In a small bowl, stir together butter, tarragon, salt and pepper. Pat salmon dry then place it on a rimmed baking sheet (a quarter sheet pan works well here), skin-side down. Smear butter mixture on top of the salmon and bake in preheated oven for 10 minutes or until the fish flakes easily with a fork.

  7. To serve: Place the dish of potatoes on a large board or platter. Place the reserved vinaigrette on the board along with the salmon. Remove beans from the bowl of vinaigrette and scatter over the board along with butter lettuce leaves, hard-boiled eggs, olives, capers, and lemon wedges, if desired. Crack some black pepper over the eggs, and serve.


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