Tuna salad niçoise is one of the most popular salads I serve in my restaurant. Clean, healthy and packed with omegas and protein, it’s my personal favorite, too! In this variation, I use king salmon and poach it lightly in a fume of aromatics. The result is a tender, flaky and succulent salmon. This salad behaves as an entrée dish and has everything you need for a nourishing meal. I always serve it with lemon vinaigrette. Fish, being parve, is perfect to have on dairy-laden Shavuot and for Shabbat afternoon lunches!

Poached Salmon Salad Niçoise


  • Poached salmon:
  • 2 pounds salmon filets
  • 5 cups water
  • 1 tablespoon pickling spice
  • 3 lemon slices
  • 2 teaspoons salt
  • 1 carrot
  • Parsley
  • Lemon vinaigrette:
  • ¾ cup extra virgin olive oil
  • Juice of two lemons
  • 2 tablespoons strong mustard
  • 2 cloves garlic, chopped
  • 4 dashes hot sauce
  • Salt and pepper, to taste
  • Salad:
  • 2 heads Belgian endive
  • 1 small head radicchio
  • 1 pound fresh asparagus, blanched and chilled
  • 6 hard-cooked eggs, halved (I love using organic eggs for this)
  • 1 large tomato, cut into wedges
  • 1 English cucumber, peeled and sliced
  • ½ cup red onion, diced
  • 1 pound potatoes, cooked (I roast mine)
  • ½ cup niçoise olives
  • 6-8 anchovy filets
  • Meyer lemons


  1. In a 2-quart pot, add all the ingredients except the salmon. Bring to a boil and then gently add the salmon filets, cover, turn heat down to a low simmer and poach for 8-10 minutes. Very carefully remove the salmon, remove the skin and allow to cool.
  2. To make the vinaigrette, whisk or shake all ingredients together until combined.
  3. Arrange all the salad components on a large platter. Add the salmon last and drizzle with lemon vinaigrette.