Salmon niçoise salad with Za’atar & preserved lemon dressing.

14/04/20254passionfood

Prep time: 40 minutes

Cook time: 15 minutes

Serves: Serve 4 :

Today, I had a little trouble coming up with a title for the recipe I’m sharing with you. In the end, I decided to call it “ salmon Niçoise salad with za’atar and preserved lemon dressing”. While my salad’s ingredients differ from the traditional Niçoise salad recipe, I wanted to highlight that. Over the years, this famous salad has evolved, and I wanted to present my own version inspired by Moroccan and Middle Eastern flavors, particularly with the Za’atar and preserved lemon.

What’s wonderful about this salad is its versatility: you can create it according to your taste by adding any vegetables you like. This salad can handle all kinds of variations! Here, you’ll find the crunch of fresh veggies, the tenderness of roasted salmon and potatoes, the tanginess of capers, and the sweetness of tomatoes. Every bite is an invitation to travel and discover new flavors. It’s far from a boring salad; it’s a vibrant feast of flavors.

I’ve just realized that I don’t post many salads, even though I absolutely love them. It’s time to change that!

One thing is for sure: the Za’atar and preserved lemon dressing is a must-try! This harmonious blend of spices and fresh herbs takes the salad to a whole new level. Once you taste this divine dressing, you’ll understand why it’s a keeper. Trust me, you will be won over, and this salmon Niçoise will become your go-to dish for the summer season.

I also encourage you to check out the stunning “Lettuce Salad with Smoked Eggplant Yogurt, Herb Cucumbers, and Shatta” by Sami Tamimi.

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Salmon niçoise salad with Za’atar & preserved lemon dressing.

  • Prep time: 40 minutes
  • Cook time: 15 minutes
  • Total time: 55 minutes
  • Serves: Serve 4 :

Ingredients :

For the salad :

  • 2 baby romaine lettuces, washed and dried
  • 2 eggs
  • 2 salmon filets , preferably wild salmon
  • 1/2 cucumber
  • few cherry tomatoes
  • 200 g green beans , trimmed
  • 250 g new potatoes
  • some slices of red onion, using the Mandoline to get thin slices
  • 5 radish , sliced using mandoline
  • few kalamata olives, halved
  • few whole marinated caperberries, halved lengthwise
  • parsley leaves , for garnish
  • dill leaves , for garnish

For the dressing :

  • 3 tsp mustard
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice , plus the zest (preferably from an organic lemon)
  • 6 Tbsp olive oil
  • 2 Tbsp parsley leaves , finely chopped
  • 2 Tbsp dill leaves , finely chopped
  • 1 tsp pickled capers
  • 1 tsp preserved lemon , just the peel, finely chopped
  • 1 Tbsp spring onion , finely chopped
  • 1 tsp sumac
  • 1/2 Tbsp za’atar
  • Salt and freshly ground black pepper to taste

Method :

  • 1)

    Make the dressing :

    In a jar or a glass container, start by adding the mustard, salt, apple cider vinegar, and lemon juice. Close the jar and shake it until you get a creamy mixture. Next, add the remaining ingredients and shake one last time until all ingredients are well combined. Adjust the seasoning if needed.

  • 2)

    In a pot, place the new potatoes with their skins on (make sure they are washed). Cover them with cold water, add salt, and set the pot over medium heat. Cook the potatoes for 15-20 minutes after they boil, the cooking time will depend on the potatoes size. The potatoes are cooked when you insert a knife easily.

    Remove from heat, drain the potatoes, and let them cool completely before peeling and cutting them in half.

    Put the halved potatoes in a bowl with two tablespoons of the dressing. Let them sit for 30 minutes before serving so that the potatoes can soak up the dressing and absorb all the flavors.

    In this salad, I season the potatoes differently than the other vegetables. I love it when the potatoes have time to really soak up the vinaigrette flavors, especially with the za’atar, sumac, preserved lemon, and fresh herbs—it’s just delicious.

    *You can also steam the potatoes.*

  • 3)

    Meanwhile, trim the ends off the green beans and cook them in boiling salted water for 8 – 10 minutes. They should remain crisp. Once cooked, plunge them into ice water to stop the cooking and keep their bright green color.

  • 4)

    Bring a pot of water to a boil and cook the eggs for 5 minutes. After cooking, transfer them to a bowl with cold water to stop the cooking process. Peel the eggs and cut them into quarters. Set aside.

  • 5)

    In a baking dish, place the salmon fillets, drizzle with a tablespoon of olive oil, and season with salt and pepper. Bake in a preheated oven at 170°C for 5 minutes. Remove from the oven and set aside.

  • 6)

    In a serving dish, layer the lettuce, then the marinated potatoes, green beans, and the remaining salad ingredients. Garnish with parsley and dill leaves. Serve the vinaigrette on the side in a small bowl.

    Enjoy !!

Nutrition

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