Poached Salmon Niçoise Salad with Herbed Green Beans

• 680 g wild-caught salmon⇄
• 400 g mixed salad greens⇄
• 8 count eggs⇄
• 120 g olives⇄
• 40 g capers⇄

Rinse the salmon under cold water and pat dry with paper towels; set aside. Wash and dry the mixed greens thoroughly. Gather eggs for boiling and measure out olives and capers for assembly.

💡 Use a salad spinner to ensure greens are completely dry for better dressing adherence.

• 400 g green beans⇄
• 20 g fresh herbs (parsley or dill)⇄

Trim the ends of the green beans and rinse under cold water. Finely chop the fresh herbs and set aside for later use.

💡 Trim green beans quickly by lining them up in a bunch and cutting off ends with one slice.

• 8 count eggs⇄

Place eggs in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce to a simmer for 9-10 minutes for hard-boiled eggs, then transfer to an ice bath to stop cooking. Peel once cooled.

💡 Add a pinch of salt to the water to make peeling eggs easier.

• 680 g wild-caught salmon⇄
• 8 g salt⇄
• 4 g black pepper⇄

In a large skillet, bring 2-3 cups of water to a gentle simmer (about 80°C) with a pinch of salt. Add salmon fillets skin-side down and poach for 8-10 minutes until the flesh flakes easily with a fork and appears opaque. Remove carefully with a slotted spatula and let cool slightly.

💡 Keep the water at a bare simmer to avoid overcooking the delicate salmon.

• 400 g green beans⇄
• 30 ml olive oil⇄
• 20 g fresh herbs⇄

Place green beans in a steamer basket over boiling water, cover, and steam for 5-7 minutes at 100°C until bright green and tender-crisp. Remove from heat, toss with a drizzle of olive oil and chopped herbs while warm.

💡 Don’t over-steam; green beans should retain a slight crunch for texture.

• 90 ml olive oil⇄
• 60 ml lemon juice⇄
• 20 g fresh herbs⇄
• 8 g salt⇄
• 4 g black pepper⇄

In a small bowl, whisk together olive oil, lemon juice, finely chopped herbs, salt, and pepper until emulsified. Taste and adjust seasoning if needed.

💡 Whisk vigorously to blend the oil and lemon juice for a cohesive dressing.

• 400 g mixed salad greens⇄
• 680 g poached salmon⇄
• 8 count hard-boiled eggs⇄
• 120 g olives⇄
• 40 g capers⇄

Spread mixed greens evenly across a large serving platter. Flake the cooled salmon into large chunks and arrange over the greens. Halve the eggs and place them around the salmon, then scatter olives and capers evenly. Drizzle the dressing over the entire salad just before serving.

💡 Assemble the salad at the last moment to keep greens crisp and vibrant.