Gordon Ramsay Salmon Nicoise Salad Recipe
gordon ramsay salmon nicoise salad recipe features salmon, eggs, tomatoes, olives, and greens—light, healthy, and packed with Mediterranean flavor.
Equipment
- Large pot (for boiling potatoes and eggs)
- Small pot (for green beans)
- Frying pan or skillet
- Mixing bowl
- Knife and cutting board
- Slotted spoon
- Salad bowl or serving platter
Ingredients
For the Salad
- 2 salmon fillets about 150g each
- 200 g baby potatoes
- 150 g green beans trimmed
- 2 large eggs
- 1 cup cherry tomatoes halved
- 1/2 cup black olives preferably Niçoise olives
- 1 small red onion thinly sliced
- Mixed lettuce leaves or arugula
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1 clove garlic minced
- Salt and black pepper to taste
Instructions
Step 1: Cook the Potatoes
- Boil the baby potatoes in salted water for about 10–12 minutes until tender. Drain and let them cool slightly before slicing in halves.
Step 2: Cook the Eggs
- Place the eggs in boiling water and cook for 7–8 minutes for a slightly soft center. Transfer to cold water, peel, and cut into halves.
Step 3: Blanch the Green Beans
- Boil green beans for 2–3 minutes until bright green and tender-crisp. Immediately transfer to ice water to stop cooking.
Step 4: Cook the Salmon
- Season the salmon with salt and pepper. Heat a skillet with a little olive oil and cook the salmon for about 3–4 minutes per side until golden and just cooked through.
Step 5: Make the Dressing
- In a bowl, whisk together olive oil, Dijon mustard, lemon juice, vinegar, garlic, salt, and pepper until smooth.
Step 6: Assemble the Salad
- Arrange lettuce on a platter. Add potatoes, green beans, tomatoes, olives, and onion. Place the salmon on top and add the eggs.
Step 7: Drizzle and Serve
- Drizzle the dressing over the salad and serve immediately.