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Salmon nicoise-style salad

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  • Healthier living
  • Dairy free
  • Egg free
  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Diabetes friendly
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

This easy salmon nicoise salad combines salmon, fresh veggies and a mustardy dressing to create a dish that’s perfect for sharing with friends.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
salmon nicoise

Ingredients

  • 700g baby white potatoes, thickly sliced
  • 400g green beans, trimmed
  • 4 free-range eggs
  • 4 Coles salmon portions, skin off
  • 3 large tomatoes, cut into wedges
  • 120g pkt Coles Australian Rocket
  • 1/3 cup (80ml) lemon juice
  • 1 tsp Dijon mustard
  • 1/4 cup (55g) almond kernels, toasted, chopped

Nutritional information

Per serve: Energy: 2297kJ/550 Cals (26%), Protein: 38g (76%), Fat: 29g (41%), Sat Fat: 6g (25%), Sodium: 151mg (8%), Carb: 30g (10%), Sugar: 9g (10%), Dietary Fibre: 9g (30%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place potatoes in a large saucepan and cover with water. Place over high heat and bring to the boil. Reduce heat to medium and simmer for 10 mins or until tender, adding the beans in the last 3 mins of cooking. Refresh under cold water. Drain well.

  2. Step 2

    Meanwhile, bring a small saucepan of water to the boil. Add the eggs and cook for 5 mins for soft yolks or until eggs are cooked to your liking. Refresh under cold water.

  3. Step 3

    Heat a large non-stick frying pan over medium-high heat. Season the salmon with pepper. Cook for 3 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Use a fork to coarsely flake the salmon.

  4. Step 4

    Arrange potato mixture with tomato, rocket and salmon on a serving plate.

  5. Step 5

    Whisk the lemon juice and mustard in a small bowl until well combined. Drizzle over the salad. Peel each egg and cut them in half. Arrange over the salad with almonds to serve.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Got leftover almonds? To maintain their freshness and crunch, keep them in an airtight container in a cool, dark place or the fridge.

A French classic: the easiest salmon salad you’ll ever make

Everyone knows the classic nicoise salad – made with fish, tomato, hard-boiled eggs and olives. It was invented in France in the 19th century and is a super easy, protein-packed, main-meal salad. Traditionally it’s made with canned tuna but any fish rich in omega-3 will work, including fresh tuna, canned salmon or even fresh salmon, like we’ve used in this recipe.  

The nicoise salad debate: what is salmon nicoise?

There are so many variations on a nicoise salad it’s almost impossible to get it wrong. Generally, you’ll see tomatoes and hard-boiled eggs in the recipe. After that though, you might find potatoes, anchovies, olives, green beans (sometimes cooked, sometimes raw), some type of leafy green, and tuna or salmon. 

The dressing is also open to interpretation – sometimes this easy salad will get a drizzle of olive oil and nothing else. Other times, you'll find a tangier dressing – we’ve used Dijon mustard and lemon juice to give our salad nicoise with salmon a little kick. 

In short, you can do no wrong when it comes to the ingredients you use. Take a look in the fridge and see what would work in your salmon nicoise salad. What you find will determine if you end up with a salmon salad with potatoes, an egg and salmon salad,  or even a salmon and bean salad. This healthy recipe is a great way to use up leftovers and the last bits of mustard in the jar, too. We guarantee, that whichever way you go,  you’ll still end up with a perfect salad with salmon.

Tips for choosing the right salmon for salmon nicoise

Once you’ve decided to make a salmon nicoise recipe, you need to pick the right salmon. Yes, you can use canned salmon. If that’s your preference, drain it well before adding it to the other ingredients. If you want to make it super special and serve this salmon salad recipe to friends, we suggest going for fresh salmon with the skin off. Our guide to cooking salmon shows a couple of different methods for getting it right but you want it cooked on the outside and ensure it’s still a little pink in the centre. (If you love crispy-skinned salmon, Curtis Stone has some tips on cooking that, too.)

How to achieve restaurant-quality presentation

Traditionally, fresh salmon nicoise salads are tossed together and served well-combined, and if you’re using canned salmon for this recipe, go ahead and do that before serving. If, like us, you’re using fresh salmon, arrange all the ingredients separately on a large serving platter instead. Liberally season with salt and pepper and present it at the table as is. Once everyone is ready to eat, toss the salmon and potato salad in front of your guests and dive in. 

FAQs

Salmon nicoise-style salad

Salmon nicoise-style salad
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Ingredients
  • 700g baby white potatoes, thickly sliced
  • 400g green beans, trimmed
  • 4 free-range eggs
  • 4 Coles salmon portions, skin off
  • 3 large tomatoes, cut into wedges
  • 120g pkt Coles Australian Rocket
  • 1/3 cup (80ml) lemon juice
  • 1 tsp Dijon mustard
  • 1/4 cup (55g) almond kernels, toasted, chopped
    Description

    This easy salmon nicoise salad combines salmon, fresh veggies and a mustardy dressing to create a dish that’s perfect for sharing with friends.

    Method
    1. Step 1

      Place potatoes in a large saucepan and cover with water. Place over high heat and bring to the boil. Reduce heat to medium and simmer for 10 mins or until tender, adding the beans in the last 3 mins of cooking. Refresh under cold water. Drain well.

    2. Step 2

      Meanwhile, bring a small saucepan of water to the boil. Add the eggs and cook for 5 mins for soft yolks or until eggs are cooked to your liking. Refresh under cold water.

    3. Step 3

      Heat a large non-stick frying pan over medium-high heat. Season the salmon with pepper. Cook for 3 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Use a fork to coarsely flake the salmon.

    4. Step 4

      Arrange potato mixture with tomato, rocket and salmon on a serving plate.

    5. Step 5

      Whisk the lemon juice and mustard in a small bowl until well combined. Drizzle over the salad. Peel each egg and cut them in half. Arrange over the salad with almonds to serve.