We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Salmon & Mustard Vinaigrette
with Niçoise-Style Salad
35 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
-
2 Servings
- Est. 590 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Tonight’s Niçoise-style salad highlights all the varied textures and bright flavors the southern French dish is known for. Hearty potato, crisp green beans, and juicy tomatoes make a delicious base for salmon—seared and flaked into pieces to ensure a balance of flavors in each bite. And no Niçoise would be complete without flavor-packed black olives and a hard-boiled egg.
Tonight’s Niçoise-style salad highlights all the varied textures and bright flavors the southern French dish is known for. Hearty potato, crisp green beans, and juicy tomatoes make a delicious base for salmon—seared and flaked into pieces to ensure a balance of flavors in each bite. And no Niçoise would be complete without flavor-packed black olives and a hard-boiled egg.
Get Cooking
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
-
1 Cage-Free Farm Egg
- 6 oz Green Beans
- 1 Russet Potato
- 6 oz Heritage Globe Or Cocktail Tomatoes
- 1 bunch Chives
- 2 Tbsps Red Wine Vinegar
- 1½ Tbsps Whole Grain Dijon Mustard
- 1 oz Pitted Niçoise Olives
-
1 oz Pickled Peruvian Peppers
- 1 Shallot
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the dressing:
Heat a large pot of salted water to boiling on high.
Heat a separate, small pot of salted water to boiling on high.
Wash and dry the fresh produce.
Halve the potato crosswise; cut lengthwise into 1-inch-wide wedges.
Cut off and discard the stem ends of the green beans.
Quarter the tomatoes; place in a bowl and season with salt and pepper.
Thinly slice the chives.
Peel the shallot and mince to get 2 tablespoons (you may have extra).
In a bowl, whisk together the shallot, vinegar, mustard, and 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
2
Cook the potato:
Add the potato to the large pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
3
Blanch & shock the green beans:
While the potato cooks, fill a large bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the small pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Reserving the bowl of ice water, using a slotted spoon or tongs, transfer the shocked green beans to a paper towel-lined plate and pat dry.
4
Cook & peel the egg:
While the potato continues to cook, add the egg to the same small pot of boiling water. Cook for exactly 9 minutes. Drain thoroughly and transfer to the same bowl of ice water to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board and quarter lengthwise; season with salt and pepper.
5
Cook & flake the salmon:
While the egg cooks, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down. Cook 3 to 4 minutes per side, or until lightly browned and cooked to your desired degree of doneness. Transfer to a cutting board. When cool enough to handle, using 2 forks, flake the fillets into large pieces.
6
Finish the salad & plate your dish:
To the pot of cooked potato, add the shocked green beans, seasoned tomatoes, peppers, olives, and half the dressing. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the flaked salmon and seasoned egg. Drizzle with the remaining dressing. Garnish with the chives. Enjoy!
1
Prepare the ingredients & make the dressing:
Heat a large pot of salted water to boiling on high.
Heat a separate, small pot of salted water to boiling on high.
Wash and dry the fresh produce.
Halve the potato crosswise; cut lengthwise into 1-inch-wide wedges.
Cut off and discard the stem ends of the green beans.
Quarter the tomatoes; place in a bowl and season with salt and pepper.
Thinly slice the chives.
Peel the shallot and mince to get 2 tablespoons (you may have extra).
In a bowl, whisk together the shallot, vinegar, mustard, and 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
2
Cook the potato:
Add the potato to the large pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
3
Blanch & shock the green beans:
While the potato cooks, fill a large bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the small pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Reserving the bowl of ice water, using a slotted spoon or tongs, transfer the shocked green beans to a paper towel-lined plate and pat dry.
4
Cook & peel the egg:
While the potato continues to cook, add the egg to the same small pot of boiling water. Cook for exactly 9 minutes. Drain thoroughly and transfer to the same bowl of ice water to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board and quarter lengthwise; season with salt and pepper.
5
Cook & flake the salmon:
While the egg cooks, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down. Cook 3 to 4 minutes per side, or until lightly browned and cooked to your desired degree of doneness. Transfer to a cutting board. When cool enough to handle, using 2 forks, flake the fillets into large pieces.
6
Finish the salad & plate your dish:
To the pot of cooked potato, add the shocked green beans, seasoned tomatoes, peppers, olives, and half the dressing. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the flaked salmon and seasoned egg. Drizzle with the remaining dressing. Garnish with the chives. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered