Salmon Niçoise Salad with Olive Vinaigrette

Salmon Niçoise Salad with Olive Vinaigrette

Salmon Niçoise Salad with Olive Vinaigrette, Apres All Day: 65+ Cozy Recipes to Share with Family and Friends. Photography by Ren Fuller.

Apres All Day: 65+ Cozy Recipes to Share with Family and Friends

For ski bums and non-skiers who enjoy the snow, here is a cozy winter cookbook of 65+ hearty recipes, plus beautiful photography that captures the après-ski culture and mountain town life.

Après-ski is more than just an afternoon beer in the lodge. It’s an opportunity to gather with friends and family over delicious food and drinks during the cold winter months.

This cozy cookbook invites home cooks of all levels to embrace the après culture all season long, whether they’re the first skier on the slopes in the morning or a nonskier who prefers to snuggle up by the fireplace.

There are recipes for every meal—because yes, you really can “après all day”—including Apple Pie Oatmeal as pre-ski fuel, Tater Tot Nachos, a.k.a. “Tatchos” for an indulgent snack on the couch, Classic Beef Stew with Cheesy Garlic Bread for a family potluck, and a well-deserved Kitchen Sink Skillet Cookie to end the day.

There is a section with helpful tips on cooking at altitude, plus fun sidebars featuring must-know ski lingo, ideas for game night, and more. Ski bums, outdoor enthusiasts, and anyone who lives in cold climates will appreciate the hearty recipes and beautiful photography of mountain scenery.

FOR ANYONE IN COLD CLIMES: Après-ski isn’t just for skiers, and neither is this cookbook—anyone can après, at any time of day! The recipes in this book are perfect for anyone who lives somewhere with cold winters or loves the mountains or the idea of mountain living.

GOOD GIFT FOR A RANGE OF FOLKS: With beautiful mountain scenery and photos of charming ski towns, Après All Day encapsulates a way of life. This is a lovely gift for anyone who likes to cook, as well as those who enjoy or aspire to an outdoorsy life in the mountains.

COMPELLING PACKAGE: Après All Day is full of evocative photography: a stack of blankets, signage on the slopes, chairlifts in the fog, snow-dusted pine trees, and more. The approachable recipes, informal tone, and aspirational photography will make you feel as if you are enjoying a ski weekend in the mountains with your best friend.

Perfect for:

• Home cooks who love the mountains and mountain dwellers who like to cook
• Skiers and snowboarders of all levels
• Anyone who enjoys snow activities and the après-ski culture
• Those who live in places with cold winters
• Armchair travelers

Apres All Day: 65+ Cozy Recipes to Share with Family and Friends is available at and  

Salmon Niçoise Salad with Olive Vinaigrette

I feel like a slogan for this dish could be I will hike for food! Much of my favourite snowboard terrain is accessible only by foot. Because I think about food all the time, I often use the hike to come up with recipes and plan menus. It’s a great way to distract myself from the
labour of walking up a mountain carrying my snowboard! This olive vinaigrette was a light-bulb moment on one of those uphill treks. After snowboarding that day, I went home and mixed up this umami-rich dressing and salmon salad. This is a great, healthy lunch or light dinner option. If you’re in need of something heartier, see the recipe variation that follows to bulk it up with some grains.

Serves 4

For the Vinaigrette

2 Tbsp sherry vinegar
2 Tbsp ¥nely chopped shallot
2 tsp honey
1 tsp Dijon mustard
¼ cup [180 ml] extra-virgin olive oil
¼ cup [35 g] finely chopped pitted kalamata olives
Kosher salt
Freshly ground black pepper

For the Salad

Kosher salt
4 large eggs8 oz [230 g] baby red potatoes
12 oz [340 g] salmon, cut into four equal pieces
½ tsp Italian seasoning
Freshly ground black pepper
1 Tbsp olive oil
8 oz [230 g] green beans, trimmed
5 oz [140 g] baby romaine or other mixed greens
4 oz [115 g] radishes, trimmed and sliced
Lemon wedges, for serving

  1. To make the vinaigrette: In a small bowl, combine the vinegar, shallot, honey, and mustard. Whisk in the olive oil. Stir in the olives and season with a pinch of salt and pepper. Set aside. The dressing can be made the day before.
  2. To make the salad: Bring a medium stockpot filled halfway with water to a boil and add a pinch of salt. Add the eggs and boil for 6 minutes for so-boiled eggs (my preference) or 11 minutes for hard-boiled eggs. Remove the eggs with a slotted spoon and set aside. Once cool to the touch, peel the eggs, but don’t cut until just before serving.
  3. If the red potatoes are small, boil whole. Otherwise, halve or quarter them to your desired size. Add the potatoes to the same pot of boiling water and cook for 10 to 20 minutes, or until fork-tender.
  4. While the potatoes are boiling, season the salmon fillets with the Italian seasoning and a pinch of salt and pepper.
  5. Heat the olive oil in a large sauté pan over medium-high heat. Add the salmon and cook for 4 to 6 minutes per side, or until browned and cooked through. Remove from the pan and let cool.
  6. Remove the potatoes from the boiling water with a slotted spoon and toss with 1 Tbsp of the dressing; set aside.
  7. Add the green beans to the pot of boiling water and cook for 2 to 3 minutes, just until the beans are crisp-tender and bright green. Drain and run under cool water to stop the cooking.
  8. Divide the greens evenly between four bowls. Top with a slice of salmon, two egg halves, a handful of potatoes, a handful of green beans, a few radish slices, and a wedge of lemon. Serve immediately with the dressing on the side.


If you want something a little heartier, make it a Buddha bowl: Swap the greens for cooked farro, which is a whole grain with a chewy and nutty profile. You can omit the greens altogether or, as I like to do it, use half farro and half salad greens. It’s delicious either way!

Bring 3 cups [720 ml] of low-sodium vegetable stock to a boil. Add 1 cup [180 g] of whole farro and simmer for 35 to 40 minutes, or until the farro is chewy and tender.

Drain through a fine-mesh strainer, fluff, divide between four bowls, and top with the salmon, potatoes, egg, green beans, radishes, and dressing on the side. Serve immediately.

Recipe reprinted with permission from Chronicle Books.

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