Oil-Poached Halibut Nicoise Featured

Oil-Poached Halibut Nicoise

You might think you know Salade Nicoise until you experience this delicious twist, just for halibut. A composed salad of blanched French green beans, wedged heirloom tomatoes, steamed and chilled fingerling potatoes is topped with (no, not tuna) wild Pacific halibut poached in oil, thyme, peppercorn, lemon peel, bay leaf, shallot and garlic. Here's a second twist: A deviled egg (in lieu of hard boiled) includes a yummy yolk seasoned with mayonnaise, mustard, paprika, minced cornichon pickles and finely minced shallot. Bringing it all together is a lovely vinaigrette of tarragon, chives, dill, egg yolk, mustard powder, red wine vinegar, olive oil and Castelvetrano olives adding depth of flavor. Get your fork ready for this spring salad, just for the halibut nicoise. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Oil-Poached Halibut Niçoise

Serves 4

Poached Halibut


4 each 3-ounce halibut portions
3 cups olive oil
1 shallot, peeled and sliced
2 cloves garlic, peeled and sliced
6 thyme sprigs
6 peppercorns
1 bay leaf
peel of one lemon


Preheat oven to 300 F. Place all ingredients in a 4-inch deep ovenproof pan and cover with foil. Bake 20 minutes or until the fish reads 130 F in the middle. Remove from the oven, remove foil and place in the fridge to cool. Once cooled, remove the halibut from the oil and reserve.

Vinaigrette Recipe


1 tablespoon shallot, minced
1 tablespoon Dijon mustard
1/2 cup red wine vinegar
2 cups olive oil
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh marjoram, finely chopped
1 tablespoon fresh tarragon, finely chopped
2 tablespoons parsley, finely chopped
1/2 cup Castelvetrano olives
dash chili flakes
salt and pepper to taste


In bowl of a food processor or blender, combine shallot, mustard and vinegar until smooth. Slowly drizzle the oil into the mixture to create an emulsion while the machine is running. Stop machine, add herbs, olives and chili flake and then quickly pulse once more. Reserve.

Salad Niçoise Recipe


2 pounds fingerling or new potatoes, blanched
1 pound french green beans (haricot verts), blanched
1/2 pound asparagus tips
2 cups heirloom cherry tomatoes, halved
4 hardboiled eggs, peeled and cut in half
8 each L'Escala anchovy fillets


To assemble the salad, mix blanched potatoes with 1/2 cup vinaigrette and let marinate for at least one hour. In a large bowl, combine blanched green beans, asparagus tips and tomato with 1/2 cup vinaigrette. Arrange all the dressed vegetables in the middle of the plate and place one piece of poached halibut on each plate. Roll a fillet of anchovy into a little cylinder and place on top of each egg as a garnish. Voila!

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