Whisk all of the ingredients in a bowl for about 1 minute until the dressing thickens and is well combined.
Pre-heat a frying pan on medium-high heat, making sure it gets nice and hot. Add half of your olive oil, then add your potatoes. Fry for about 10 minutes until cooked and golden brown tossing/stirring occasionally. When the potatoes are done, season them with salt and pepper, turn the heat off and transfer them onto kitchen paper to drain. Do not discard the pan.
Meanwhile, put your eggs in a pot, then add enough cold water to cover them. Bring the water to a boil, as soon as the water is boiling, turn the heat down low to a gentle simmer. Simmer the eggs for a further 7 minutes. While your eggs are cooking, put the ice in a bowl and fill with water. Use a slotted spoon to gently transfer the eggs to the ice cold water and leave for 1-2 minutes, then drain.
Crack the eggs then carefully peel them. It helps to peel them under some running water.
Put the artichokes, cherry tomatoes, black olives, lettuce leaves, chopped anchovy, parsley, capers and sliced shallots in a bowl.
Make a couple of incisions in the salmon skin. Season the salmon both sides with salt and pepper. Pre-heat the frying pan again on high heat, ensuring it is nice and hot. Add the rest of your olive oil and then gently place the salmon in the pan skin side down. Fry for 4 minutes, then use a fish slice to carefully flip the salmon. Fry for another 1-2 minutes on the other side. Transfer the salmon to a plate or board.
Carefully remove the skin away from the salmon (I like to use a small knife for this). Get the pan back on the heat, then add your skin back to the pan on the other side that isn't crispy. Fry for about 30-60 seconds, then transfer onto kitchen paper to drain.
Add some of your dressing to the salad mixture (you can keep the rest in the fridge), then mix together with your clean hands.
Serve the salmon in the middle of a plate with the crispy skin. Add some of your salad mixture on the side. Garnish with your crispy potatoes and your eggs.
Enjoy your Crispy Salmon Nicoise Salad!
Make some incisions in the salmon skin before frying it, that will make it even crispier.
Make sure the skin is scaled before you fry it.
Like most salad, dress this one at the last minute before serving it. Do not dress the salad in advance.
Extra Crispy Salmon Nicoise
Amount Per Serving
Calories 721Calories from Fat 485
% Daily Value*
Saturated Fat 8.4g53%
* Percent Daily Values are based on a 2000 calorie diet.