GEOFF’s Niçoise Salad with Ōra King Salmon…
⏱️ Enjoy with your favourite beverage | 5 min read
I’ve always loved how a handful of simple ingredients can create something truly special, and this Niçoise salad is exactly that. While the traditional French version uses tuna, I’ve given it an Australian twist by using beautiful Ōra King Salmon from Fair Seafood.
What I love about this salad is how it celebrates leftovers in the most elegant way. After baking a piece of salmon for dinner, I found myself with just enough left over to create this salad. The key is building it in layers – those waxy Kipfler potatoes that soak up the dressing, crisp green beans with a bit of snap, soft-boiled eggs with creamy yolks, and the richness of the Ōra King salmon balanced by salty anchovies and olives.
As I mentioned to my significant other when serving this up, it’s all about the delicate balance of taste and texture. The result? A resounding “wow, this is good” – happy days in this household indeed! I’ve topped mine with edible flowers because, well, why not make it beautiful?
GEOFF’s Niçoise Salad with Ōra King Salmon…
"A Niçoise salad reimagined around Ōra King almon – the classic French composed salad given a premium New Zealand king salmon treatment, where the richness of the fish elevates every element on the plate."
Ingredients
Equipment
Method
- 1. Step 1: Prepare the DressingMash the garlic and 2 anchovy fillets with a pinch of salt using the flat of a knife blade on your chopping board, or use a mortar and pestle. Combine this paste with the Dijon mustard and red wine vinegar in a small bowl. Slowly whisk in the olive oil until emulsified. Season with pepper and set aside.2. Step 2: Steam the Vegetables and Eggsa) Using a Steam Oven: Place the Kipfler potatoes in a perforated steam container and steam at 100°C for 27 minutes. After 20 minutes, add the eggs (straight from the fridge) and green beans to the steam container. Continue steaming for the final 7 minutes (or 6 minutes if you prefer jammy eggs).b) Remove the beans and eggs immediately and plunge them into a bowl of iced water to stop the cooking process. The potatoes should be tender when pierced with a knife. Allow them to cool slightly.c) Traditional Boil Method (if you don't have a steam oven): Bring a large pot of salted water to the boil. Add the Kipfler potatoes and cook for 15minutes. Add the green beans and cook for 5 minutes, then remove the beans with a slotted spoon and plunge into iced water. Continue cooking the potatoes for another 5-10 minutes until tender. Drain and cool slightly.d) For the eggs, bring a separate pan of water to a simmer. Add the eggs (straight from the fridge) and cook for 7-8 minutes for firm eggs, or 6-7minutes for jammy yolks. Transfer immediately to iced water to cool.3. Step 3: Prepare Your IngredientsOnce cool enough to handle, halve or quarter the potatoes while still warm. Toss them in a large bowl with 2 tablespoons of the dressing and leave to cool completely – they'll absorb all that flavour beautifully.Drain the beans and peel the eggs, then halve them lengthwise.4. Step 4: Build Your Salada) This is where the magic happens. In your large bowl with the dressed potatoes, add the cooked beans, lettuce quarters, and olives. Add most of the remaining dressing and gently toss to combine.b) Divide the salad mixture between six serving bowls or arrange on alarge platter. Top with the quartered tomatoes and halved eggs. Flake thesalmon over the top, then arrange the remaining anchovy fillets decoratively. Drizzle with any remaining dressing and season with freshly cracked white pepper.c) Scatter with chopped parsley and edible flowers if using.
Nutrition
Notes
Serving Suggestions
- I serve this as a complete meal on warm summer evenings, though it’s substantial enough for lunch too.
- A crusty sourdough bread on the side is perfect for mopping up that gorgeous dressing.
- If you’re feeling fancy, a chilled glass of Riesling or Vermentino pairs beautifully with the richness of the salmon and the salty elements.
- On the salmon: If you don’t have leftover cooked salmon, simply season a 700gm piece with salt and pepper, drizzle with olive oil, and bake at 200°C for 15-20 minutes until just cooked through. Let it cool before flaking.
- Potato options: While I love Kipfler for their waxy texture and buttery flavour, any waxy potato variety will work well. The key is dressing them while still warm so they absorb the flavours.
- Using a steam oven: If you’re using a Miele steam oven at 100% steam, 7 minutes gives you a firm egg straight from the fridge. For a jammy consistency, reduce the time to 6 minutes.
- Make ahead: You can prep all the components a few hours ahead and keep them refrigerated separately. Bring to room temperature and assemble just before serving for the best flavour.
- Variations: Feel free to swap the salmon for tuna (traditional), or other Australian fish like Barramundi or Murray River Cod. Some versions include capers – feel free to add a tablespoon to the dressing if you like that extra briny punch.
- Store any leftover salad components separately in airtight containers – the dressed salad will keep for up to 2 days, though the lettuce may wilt
- Leftover salmon and eggs will keep refrigerated for 2-3 days; store them separately from the dressed vegetables
- The dressing can be made up to 5 days ahead and stored in a sealed jar in the fridge – just give it a good shake before using
- If preparing the salad for meal prep, keep all components separate and only dress and assemble just before serving to maintain the best texture
