Coho Salmon Niçoise Salad

Coho Salmon Niçoise Salad
Coho Salmon Niçoise Salad

Salty's Co-owner Kathy Kingen's favorite dish is coming to all three Salty's for just one week! This classic French salad features the fantastic coho salmon with pops of local flavors — including local green beans, potatoes and tomatoes — finished with tarragon-infused vinaigrette, briny picholine olives and a poached egg.

Coho Salmon Niçoise Salad

Serves 3-4


1 side coho salmon
to taste salt and pepper
1/2 pound baby potatoes, steamed and chilled
1/2 pound green beans, steamed and chilled
14 each baby heirloom tomatoes, halved
2 cups tarragon vinaigrette (recipe follows)
4 eggs, hard boiled, quartered
1cup picholine olives, pitted
1/4 cup micro greens or chopped herbs

  1. Season salmon with salt and pepper.
  2. Preheat oven to 400 degrees F.
  3. Wrap salmon in foil with skin side down and place in oven.
  4. Cook for 12 minutes.
  5. Place salmon on a large tray leaving room for accompaniments.
  6. Quarter baby potatoes, toss in tarragon vinaigrette and place along side salmon.
  7. Toss the green beans in the tarragon vinaigrette and place along side salmon.
  8. Toss tomatoes in the tarragon vinaigrette and place along side salmon.
  9. Place hard boiled eggs and olives around the salmon.
  10. Drizzle salmon with the remaining tarragon vinaigrette and top salmon with the micro greens to finish.

Tarragon Vinaigrette

Makes 2 cups

Tarragon Vinaigrette Ingredients

1/2 cup sherry vinegar
1 tablespoon dijon mustard
2 cloves garlic, minced
1 small shallot, minced
1 bunch tarragon, stemmed and chopped slightly
1 1/2 cups canola oil
salt to taste

Tarragon Vinaigrette Directions
  1. Place the sherry vinegar, Dijon mustard, garlic, shallot and tarragon in a blender.
  2. Blend on high for 1 minute.
  3. Drizzle in oil 1 tablespoon at a time while blender is running.
  4. Season with salt and enjoy!
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