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An overhead photo of fan fried salmon with crispy skin and a salad on the side.

Extra Crispy Salmon Nicoise

Crispy salmon nicoise salad made extra crispy. Which goes perfectly with this wonderful, fresh salad Nicoise.
Course Main Course
Cuisine French
Keyword crispy salmon skin, Nicoise salad recipe, salmon salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 people
Calories 721 kcal
Author Nicolas

Ingredients

Ingredients

  • 150 g baby potatoes/new potatoes washed and cut into inch thick dices
  • 2 tablespoons of olive oil
  • 2 eggs at room temperature
  • Some ice
  • 80 g of marinated jarred/tinned artichokes quartered
  • 100 g of cherry tomatoes halved
  • 50 g of black olives halved
  • 150 g of cos lettuce leaves washed dried and ripped into chunky pieces
  • 1 anchovy fillet finely chopped
  • A good handful of flat leaf parsley roughly chopped
  • 2 teaspoons of capers
  • 1 shallot peeled and sliced thin
  • 2 Salmon portions with skin on make sure they are scaled
  • Salt and pepper for seasoning

Dressing

  • 1 tablespoons of red wine vinegar
  • 3 tablespoons of olive oil
  • ½ garlic clove peeled and finely chopped
  • 1 teaspoon of Dijon mustard
  • Salt and pepper for seasoning

Instructions

Dressing

  1. Whisk all of the ingredients in a bowl for about 1 minute until the dressing thickens and is well combined.

Salad

  1. 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.
  2. 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.
  3. Crack the eggs then carefully peel them. It helps to peel them under some running water.
  4. Put the artichokes, cherry tomatoes, black olives, lettuce leaves, chopped anchovy, parsley, capers and sliced shallots in a bowl.
  5. 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.
  6. 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.

Assembly

  1. Add some of your dressing to the salad mixture (you can keep the rest in the fridge), then mix together with your clean hands.
  2. 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.
  3. Enjoy your Crispy Salmon Nicoise Salad!

Recipe Video

Recipe Notes

Nutrition Facts
Extra Crispy Salmon Nicoise
Amount Per Serving
Calories 721 Calories from Fat 485
% Daily Value*
Fat 53.9g83%
Saturated Fat 8.4g53%
Cholesterol 244mg81%
Sodium 601mg26%
Potassium 1492mg43%
Carbohydrates 20.7g7%
Fiber 6.4g27%
Sugar 2.9g3%
Protein 45.3g91%
Calcium 130mg13%
Iron 8.6mg48%
* Percent Daily Values are based on a 2000 calorie diet.