Broiled Salmon Niçoise Salad

Prep 15 min
Total 25 min
Serves 4



454 g
green beans, trimmed
300 g
baby potatoes
2 tbsp
Dijon mustard, divided
3 tsp
honey, divided
2 tsp
1/2 tsp
salt, divided
3 tbsp
1 tbsp
shallot, finely chopped
2 tbsp
coarsely chopped tarragon
250 g
radishes, quartered
2 tbsp
niçoise olives, pitted and halved
soft-boiled eggs, halved (optional)
1 pint
cherry tomatoes, halved (optional)


1. Bring a pot of salted water to a boil. Add green beans. Cook until tender-crisp, 3 to 4 min. Scoop out with a slotted spoon and place in a bowl of ice water. Add potatoes to boiling water and cook until fork-tender, about 12 min. Drain and run under cold water. Pat dry beans and potatoes. Cut potatoes in half.

2. Position rack in top third of oven, then preheat broiler. Line a baking sheet with foil. Arrange fish on prepared sheet. Stir 1 tbsp Dijon with 1 tsp honey, lemon zest and 1/4 tsp salt in a small bowl. Spread mustard mixture over fish. Broil until a small paring knife inserted into thickest part of fish comes out warm, 5 to 8 min.

3. Whisk oil, lemon juice, shallot and remaining 1 tbsp Dijon, 2 tsp honey and 1/4 tsp salt in a medium bowl. Whisk in tarragon.

4. Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Add potatoes to same bowl and toss with 2 tbsp dressing. Arrange beside beans. Toss radishes with 1 tbsp dressing and add to platter. Scatter olives over veggies and drizzle with remaining dressing. Then, top with fish, soft-boiled eggs and cherry tomatoes.

Kitchen tip:
Niçoise salad traditionally includes hard-boiled eggs, but soft-boiled ones make it even tastier.


Calories 504, Protein 35 g, Carbohydrates 27 g, Fat 29 g, Fibre 5 g, Sodium 922 mg. Excellent source of Vitamin A
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