This recipe is sponsored by Sea Cuisine. We’re using their Potato & Herb Cod to create today’s easy and delicious recipe! Crunchy, flavorful and so quick and easy to throw together for lunch! Cod Niçoise Salad is a quick spin on the traditional French salad that comes to us from the French city of Nice. We’re swapping out the tuna and boiled potatoes for buttery delicious cod fillets crusted with potatoes and herbs. It starts with a base of mixed green, topped with your favorite mix of olives, ripe tomatoes, crispy cucumbers, soft boiled eggs, tender green beans, and it’s all drizzled in the most delicious lemon vinaigrette flavored with red wine vinegar, dijon mustard, and your typical vinaigrette ingredients. This salad is going to be on repeat during the warmer months for us! We love the light crunch of the baked cod fillets with the fresh ingredients in this salad. I can’t even begin to tell you how good the smell is when the fillets are baking in the oven!
Ingredients for Cod Nicoise Salad recipe:
Sea Cuisine Potato & Herb Cod: This is a great little shortcut to get lunch or dinner on the table super fast! The cod fillets are made with potato, cheese, chives and garlic seasoned crust loaded with 17 grams of protein per serving!Mixed Baby Greens: Mixed greens are the base of this Nicoise salad. Feel free to swap them for fresh spinach or arugula.Green Beans: You’ll want to use green beans or haricots verts that are cleaned and trimmed. Eggs: I usually make soft boiled eggs by boiling them in water for 6 minutes total. Feel free to boil the eggs for up to 10 minutes if you usually prefer them more set.Olives: Nicoise olives are typically used to make this classic French salad. They are difficult to find in my area, so I like to use a mix of olives for this recipe. Usually I prefer kalamata, oil cured black olives, and Castelvetrano olives. But you could certainly use green olives here as well or just one kind. Be sure to drain the olives before adding them to the salad.Tomatoes: I use vine-ripened tomatoes for this recipe but you can certainly use grape tomatoes, or replace them with 1¼ cups cherry tomatoes.Persian Cucumbers: Persian cucumbers are my favorite because they contain less seeds than typical English cucumbers.Fresh Lemon Juice: Freshly squeezed juice gives the lemony dressing the best flavor.Red Wine Vinegar: is the vinegar used for the dressing. We’ll use less of this so that the lemon flavor is more pronounced.Minced Garlic: Minced garlic is an ingredient used in the dressing. Feel free to omit this if you aren’t a fan.Dijon Mustard: Mustard plays a two-part role in a vinaigrette. The first is that it provides flavor. The second, it helps emulsify the dressing so that the acid and oil create a harmonious blend.Honey: Added to the dressing to balance the tart elements, like lemon juice.Olive Oil: I like to use a good-quality extra-virgin olive oil for this recipe as it gives the dressing the best flavor.
How to make a Cod Nicoise Salad:
This is seriously the lightest, protein-packed lunch or dinner recipe! A big thank you to our friends over at Sea Cuisine for sponsoring this post!
