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A salmon quinoa salad nicoise style
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Salmon Quinoa Salad (Nicoise Inspired!)

A delicious nicoise inspired salmon quinoa salad.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Author Marissa

Ingredients

For the Salad

  • 2 salmon filets about 5–6 oz each
  • 1 cup quinoa uncooked
  • 8 oz green beans
  • 8 baby Dutch yellow potatoes halved
  • 4 radishes thinly sliced
  • 1 avocado sliced
  • 2 tablespoon capers
  • 2 eggs
  • Olive oil
  • ½ tsp oregano
  • ½ tsp thyme
  • 2 teaspoon Kosher Salt
  • Freshly ground pepper, to taste

For the Champagne Vinaigrette

  • ¼ cup champagne vinegar can sub red wine vinegar
  • 2 teaspoon Dijon mustard
  • 1 ½ teaspoon honey
  • ½ small shallot finely minced (or 1 teaspoon grated)
  • ⅓ cup extra virgin olive oil
  • Salt & freshly ground black pepper to taste
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano

Instructions

  • Rinse quinoa and cook according to package directions. Fluff with a fork and set aside to cool.
  • Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Remove potatoes and halve. (Keep water boiling for green beans)
  • Blanch the green beans. Add beans to boiling salted water for 2–3 minutes until crisp-tender. Transfer to an ice bath to stop cooking. Keep water boiling for eggs
  • Place Greens Beans and Halved Potatoes on a sheet pan, drizzle with olive oil and season with salt, ½ teaspoon thyme, and ½ teaspoon oregano. Broil on high in oven for about 4 minutes or until slightly crispy.
  • Cook the eggs. Gently lower in eggs and cook for 7 minutes for jammy yolks. Transfer to ice bath, peel, and slice in half.
  • Sear the salmon. Season salmon with salt and pepper. Heat a drizzle of olive oil in a skillet over medium-high heat. Cook salmon 3–4 minutes per side, until golden and flaky. Remove skin if desired and flake or slice.
  • Make the vinaigrette. Whisk champagne vinegar, Dijon, honey, and shallot. Slowly stream in olive oil while whisking until emulsified. Stir in ¼ teaspoon oregano and ¼ teaspoon thyme.
  • Assemble the salad. In 2 separate bowls, arrange ½ cup cooked quinoa, 2-3 sliced potatoes, green beans, radishes, avocado, 1 egg (peeled and halved), a salmon filet, and capers. Drizzle with vinaigrette and serve immediately.