Salmon Niçoise Salad Grilling Salmon is a great way to help it pair well with red wines. Learn how to make a Salmon Nicoise Salad recipe from our Napa California Winery Chef. Silver Oak Recipes: Salmon Niçoise Salad American
Salmon Niçoise Salad

Salmon Niçoise Salad

Lemon, Rosemary and Sea Salt

Grilled fish pairs well with red wine, and our Alexander Valley Cabernet Sauvignon is so food-friendly, it’s a perfect match with this light and fresh salad. If possible, make the dressing one day in advance to allow the flavors to develop.

Serves 4 / Total Time:


Make the dressing:

  1. In a small bowl, mash the garlic and anchovy to form a paste.
  2. Add the mayonnaise, lemon juice, buttermilk, and mustard and whisk to blend. Season to taste with salt and pepper.

Prepare the salmon:

  1. Whisk the marinade ingredients in a small bowl. Pat the salmon filets dry with a paper towel and arrange in one layer in a baking dish. Pour the marinade over the fish and turn to coat. Let stand for 30 minutes.
  2. Lightly brush the grill grates with vegetable oil (be careful of flare-ups). Arrange the salmon, flesh-side down, on the grill and cook, with the lid closed, until the fillets release easily from the grates with a spatula, about 5 minutes.
  3. Turn the filets over and continue to cook to your desired doneness, about 5 minutes more, depending on the thickness of the filets. Remove from the grill.

Assemble the salad:

  1. Place the lettuce in a large bowl, add 1 to 2 tablespoons dressing, and toss to coat. Spread the lettuce on a serving platter.
  2. Place the potatoes, beans, tomatoes, and olives in the same bowl, add ½ cup dressing and toss to coat. If desired, add more dressing to taste.
  3. Mound the vegetables over the lettuce. Arrange the salmon over the vegetables and garnish with the eggs. Serve immediately.

Silver Oak Recipes: Salmon Niçoise Salad

Wine Pairings

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