Extra Crispy Salmon Nicoise Recipe

Name: Extra Crispy Salmon Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1 Tablespoon Red Wine Vinegar; 3 Tablespoons Olive Oil; 1/2 cloves Garlic, Finely Chopped; 1 teaspoon Dijon Mustard; 1 pinch Salt And Pepper, Or To Taste; FOR THE SALAD:; 2 Tablespoons Olive Oil, Divided; 150 grams Baby Potatoes Or New Potatoes; 2 whole Eggs; 5 cubes Ice, As Needed; 80 grams Marinated Tinned Artichokes, Quartered; 100 grams Cherry Tomatoes, Halved; 50 grams Black Olives, Halved; 150 grams Cos Lettuce Leaves, Washed, Then Roughly Torn Into Chunky Peices; 1 piece Anchovy Fillet, Finely Chopped; 15 grams Flat Leaf Parsley, Roughly Chopped; 2 teaspoons Capers; 1 whole Shallot, Peeled And Thinly Sliced; 2 pieces Salmon With The Skin On (Make Sure Fish Is Scaled)

Servings: persons

FOR THE DRESSING:
1 Tablespoon Red Wine Vinegar
3 Tablespoons Olive Oil
1/2 cloves Garlic, Finely Chopped
1 teaspoon Dijon Mustard
1 pinch Salt And Pepper, Or To Taste
FOR THE SALAD:
2 Tablespoons Olive Oil, Divided
150 grams Baby Potatoes Or New Potatoes
2 whole Eggs
5 cubes Ice, As Needed
80 grams Marinated Tinned Artichokes, Quartered
100 grams Cherry Tomatoes, Halved
50 grams Black Olives, Halved
150 grams Cos Lettuce Leaves, Washed, Then Roughly Torn Into Chunky Peices
1 piece Anchovy Fillet, Finely Chopped
15 grams Flat Leaf Parsley, Roughly Chopped
2 teaspoons Capers
1 whole Shallot, Peeled And Thinly Sliced
2 pieces Salmon With The Skin On (Make Sure Fish Is Scaled)

1
Whisk dressing ingredients in a bowl for about 1 minute, until dressing thickens and is well combined.
2
Preheat a frying pan on medium-high heat, making sure it gets nice and hot. Add about 1 tablespoon olive oil, then add potatoes. Fry for about 10 minutes until cooked and golden brown, tossing and stirring occasionally. When potatoes are done, season with salt and pepper, turn heat off and transfer onto paper towels to drain. Do not discard the pan.
3
Meanwhile, put eggs in a pot and add enough cold water to cover. Bring water to a boil and as soon as water is boiling, turn heat down low to a gentle simmer. Simmer eggs for another 7 minutes. While eggs are cooking, put ice in a bowl and fill with water. Use a slotted spoon to gently transfer eggs to the ice cold water and leave for 1-2 minutes, then drain. Crack eggs then carefully peel. It helps to peel them under some running water.
4
Put artichokes, cherry tomatoes, black olives, lettuce leaves, chopped anchovy, parsley, capers and sliced shallots in a bowl.
5
Make a couple of incisions in the salmon skin. Season salmon both sides with salt and pepper. Preheat frying pan again on high heat, ensuring it is nice and hot. Add the rest of your olive oil and then gently place the salmon in the pan skin-side down. Fry for 4 minutes, then use a fish spatula to carefully flip the salmon. Fry for another 1-2 minutes on the other side. Transfer salmon to a plate or board.
6
Carefully remove the skin away from the salmon (I like to use a small knife for this). Get the pan back on the heat, then add salmon skin back to the pan on the other side that isn't crispy. Fry for about 30-60 seconds, then transfer onto kitchen paper to drain.
7
Add some of your dressing to the salad mixture (you can keep the rest in the fridge), then mix together with clean hands. Serve salmon in the middle of a plate with the crispy skin. Add some of the salad mixture on the side. Garnish with crispy potatoes and eggs. Enjoy!

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE DRESSING:, 1 Tablespoon Red Wine Vinegar, 3 Tablespoons Olive Oil, 1/2 cloves Garlic, Finely Chopped, and more.

Yes, Extra Crispy Salmon Nicoise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Extra Crispy Salmon Nicoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions