I grew up going on vacation to South of France where a nicoise has always been a statement. I tried it with salmon this time to mix it up a little and I was so happy to find out that the flavors go perfectly will together. —Virginie Degryse
green beans, cooked
green onions, chopped
butter lettuce, washed and dried
red wine vinegar
fresh herbs ( tarragon, chives, flat parsley..) chopped
Heat up 1 tbsp of grapeseed oil in a pan and when the pan is really hot put the fish skin side up and let it cook for 3-5 minutes ( let it cook without touching it and it will create a nice brown crust), flip over and put the pan in the oven for 8-10 minutes depending on the thickness of the fish and how you like it cooked. I prefer mine pink inside so I tend to go for less time.
Meanwhile place the lettuce in a salad bowl, add the potatoes, olives, greens beans, onions (and the anchovies if you like them).
Prepare the dressing by mixing mustard and vinegar together and slowly adding the olive oil (I do it in a sealed container and shake it, much easier).
Add the herbs on top of salad, drizzle some dressing and sprinkle with salt and pepper.
When the fish is cooked break it down into pieces, discard the skin and place on top of the salad.