Slow Roasted Salmon Nicoise Salad with Poached Radishes & Asparagus

Switch things up with this springtime take on salmon nicoise salad from, featuring poached radishes, tender asparagus & a punchy lemon shallot dressing.

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Switch things up with this springtime take on salmon nicoise salad from, featuring poached radishes, tender asparagus & a punchy lemon shallot dressing.



For the slow roasted salmon:

  • Four 6 oz / 170 g skin-on salmon fillets (see notes)
  • 1 tbsp / 15 ml avocado oil or olive oil
  • 1/2 tsp fine sea salt

For the salmon nicoise salad:

  • A bunch of medium radishes, about 10 or so
  • 1 tbsp / 15 ml avocado oil or extra virgin olive oil
  • 1 tbsp / 15 ml chicken or vegetable broth
  • 34 eggs, optional, omit for AIP
  • 1/2 lb / 225 g thin asparagus spears
  • Handful of lettuce leaves
  • Thinly sliced English cucumber
  • 1/2 cup / 80 g Kalamata olives
  • 1/4 cup / 40 g rinsed salted capers

For the lemon shallot dressing:


SLOW ROAST: Preheat the oven to 275 F / 135 C. Line a rimmed baking sheet with parchment paper and place the salmon fillets on the sheet, skin side down. Rub each fillet with a little of the oil and sprinkle with salt. Roast for 15 – 20 minutes, depending on the thickness of the fillets, until the fish is fork tender, just beginning to flake and still just lightly pink in the middle. (If you have a meat thermometer, you’ll want the internal temperature to be about 120 F / 49 C). Remove from the oven and let rest.

POACH: While the salmon is roasting, trim the radishes of their ends and cut them in half. Add the radishes to a small skillet, along with the oil and broth. Over low medium heat, cook the radishes, stirring a few times, until their color has faded to a dusty pink and they are lightly glazed & just barely fork tender but not soft, about 5 or 6 minutes. Remove from the heat.

SOFT BOIL: Set up an ice bath in your kitchen sink to cool the eggs down when they’re done, then make the eggs to your own preference. For these slightly jammy eggs, I set mine in the 6 Quart Instant Pot on a trivet and poured in 1 cup / 240 ml of water. Use the Low Pressure setting and cook for 3 minutes before doing a Quick Release. Carefully transfer the eggs to the ice bath and peel once they’re cool enough to handle.

BLANCH: Bring a pan of salted water to a boil. Trim the asparagus of any tough ends, then add them to the boiling water. Cook until crisp but tender, about 60 – 90 seconds, then transfer to the ice bath to prevent the asparagus from overcooking. Once cool, lay the asparagus on a clean dish towel to absorb any excess water.

WHISK: Mash the anchovy with a fork until it’s broken up and almost like a paste. Add to a small bowl and slowly whisk in the olive oil, a little at a time. Repeat with the lemon juice, then add the shallot and seasoning, to taste. (Don’t be tempted to blend the dressing together with an immersion blender, or similar. The results will be an overly thick, pink mess!)

ASSEMBLE: On a large platter, lay down the lettuce and sliced cucumber. Gently flake the salmon with a fork and add that next, adding the poached radishes, blanched asparagus, olives and capers. If you’re including the eggs, cut them in half and add them to the platter, too. Serve the dressing on the side so that people can dress their salmon nicoise, to taste.



You could also swap out the slow roasted salmon for my Same Day Hot Smoked Salmon.