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Y’all know I love a good salmon dish and a satisfying salad to go with it, so this Salmon and Kale Niçoise Salad hits all the marks for me!
On a trip to Malibu, we went to Malibu Farm and I ordered their version of this salmon salad. As soon as I had it, I knew I had to try and recreate it at home. It’s also a super family-friendly recipe because you can deconstruct it and just serve any picky eaters the salmon, green beans, and potatoes.
I love this dish because it’s packed with protein (you get a double dose from both salmon and hard-boiled eggs), plus so many fresh, crunchy veggies. This version features all of the hallmarks of a classic niçoise salad — green beans, potatoes, and cherry tomatoes — but feel free to tweak it based on what’s in season or available near you!
ingredients:
- Extra Virgin Olive Oil
- Freshly Squeezed Lemon Juice
- Dijon Mustard
- Anchovy Paste
- Garlic
- Dried Thyme
- Dried Oregano
- Kosher Salt
- Freshly Ground Black Pepper
- Yukon Gold Potatoes
- Green Beans
- Kale
- Avocado Oil
- Center-Cut Salmon Fillets
- Niçoise Olives
- Capers
- Hard-Boiled Eggs
- Cherry Tomatoes
step-by-step:
step one: make the vinagriette
In a food processor or high-powered blender, add the olive oil, lemon juice, Dijon mustard, anchovy paste, garlic, thyme, oregano, salt, and pepper. Blend until smooth, 30 seconds to 1 minute. Set aside.
step two: cook the potatoes
Place the potatoes and salt in a deep, 3-quart saucepan and cover with water. Bring to a boil, then reduce heat to low and cook until potatoes are fork-tender, 20 to 25 minutes. Drain, then set aside. Once cool, cut the potatoes into quarters and set aside.
step three: blanch the green beans
Refill the same saucepan with water and bring to a boil. Add the green beans and salt and cook for about 3 minutes, or until just tender. Drain and rinse under cold running water to stop the cooking. Set aside.
step four: massage the kale
Place the kale in a large bowl and add the salad dressing. Using your hands, massage the kale until the leaves start to soften, about 3 minutes. Set aside.
step five: preheat the grill
Heat the grill over medium-high heat (about 400℉). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here.
step six: cook the salmon
Brush the top of the salmon with olive oil and season generously with 1 teaspoon salt and 1/2 teaspoon pepper. Place the salmon on the grill and cook, covered, for about 3 minutes. Using a metal spatula, carefully flip the fish. Close the grill lid and cook for 2 to 5 minutes until you reach your desired doneness.
step seven: divide and serve
Divide the marinated kale amongst 4 plates and serve with the potatoes, olives, capers, hard-boiled eggs, tomatoes, blanched green beans, and grilled salmon.
recipe faqs:
This would be great with grilled shrimp, swordfish, tuna, or even chicken!
Yes! Once the salmon has been placed on the grill, do not move the fillets until you are going to flip them over — otherwise they may fall apart. They should flip easily when they have nice grill marks on them.
The cook time will also vary depending on how thick your fish is. The salmon fillets should be just barely opaque throughout when done.
I can’t wait for you all to fire up your grills and enjoy this Salmon and Kale Niçoise Salad yourselves! Tag me on social @thedefineddish so I can see your final dish!
looking for more salmon recipes? try these!
Seared Salmon with Lemon-Chive Beurre Blanc
Grilled Salmon Tacos with Jalapeño Tartar Sauce
Easy Lemon Thyme Roasted Salmon
Salmon and Kale Niçoise Salad
Ingredients
For the Vinaigrette:
- 1/2 cup extra virgin olive oil
- juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon anchovy paste
- 1 garlic clove
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- kosher salt, to taste
- freshly ground black pepper, to taste
For the Salad:
- 6 small Yukon gold potatoes
- 1 teaspoon kosher salt, plus more as needed
- 3/4 pound green beans
- 2 bunches kale, stemmed and chopped finely
- avocado oil, for grilling
- 4 (6- to 8-ounce) center-cut salmon filets
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup nicoise olives or kalamata olives, halved
- 2 tablespoons capers, plus more to taste
- 4 hard-boiled eggs, halved
- 1/2 cup cherry tomatoes, halved
Instructions
- In a food processor or high-powered blender, add the olive oil, lemon juice, Dijon mustard, anchovy paste, garlic, thyme, oregano, salt, and pepper. Blend until smooth, 30 seconds to 1 minute. Set aside.
- Place the potatoes and salt in a deep, 3-quart saucepan and cover with water. Bring to a boil, then reduce heat to low and cook until potatoes are fork-tender, 20 to 25 minutes. Drain, then set aside. Once cool, cut the potatoes into quarters and set aside.
- Refill the same saucepan with water and bring to a boil. Add the green beans and salt and cook for about 3 minutes, or until just tender. Drain and rinse under cold running water to stop the cooking. Set aside.
- Place the kale in a large bowl and add the salad dressing. Using your hands, massage the kale until the leaves start to soften, about 3 minutes. Set aside.
- Heat the grill over medium-high heat (about 400℉). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here.
- Brush the top of the salmon with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Place the salmon on the grill and cook, covered, for about 3 minutes. Using a metal spatula, carefully flip the fish. Close the grill lid and cook for 2 to 5 minutes until you reach your desired doneness.
- Divide the marinated kale amongst 4 plates and serve with the potatoes, olives, capers, hard-boiled eggs, tomatoes, blanched green beans, and grilled salmon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was INCREDIBLE. Literally can’t beat that salad dressing. Yum!
Made this one tonight. I’ve had versions of this salad at restaurants and none taste as fresh or are as filling as this one. YUM. Thanks!
YAY! Glad it was a hit!!