Dining and Cooking
Salads

Valerie Bertinelli’s Cold-Poached Salmon Nicoise Salad | Valerie’s Home Cooking | Food Network



Valerie poaches salmon with white wine, lemon and fresh dill for a nicoise salad. Crispy potatoes make this classic salad even more exciting!
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Valerie Bertinelli’s Cold-Poached Salmon Nicoise Salad | Valerie’s Home Cooking | Food Network

31 Comments

  1. deborah cox

    I love your presentation and this recipe is el perfecto for my special diet in all categories except I can not add salt to mine. Amazing!

  2. musicallday

    This looks so classically French and good. Instead of poaching the salmon, could you broil/grill it?

  3. Greg Johnson

    Interesting vide but in Nice a Niçoise would never have salmon. In fact, I have lived in France and the worst Niçose that I ever ate was in Nice.

  5. Don Clark

    Great recipe! And thanks for not salting and sugaring everything to death, plus no hot spice snuck in!

  6. F C

    Disgusting gag-inducing dish. Why ruin a perfectly good salad? Runny eggs with salmon and wet green beans with the stems still sticking on them. X20 the normal quantity of salt, egg with mustard and dill up to your eyeballs. All these ingredients are perfect by themselves, this is just heavy, creamy and gross.

  10. jan may

    You inspired me to make this for dinner for my brother and his family. It was delicious and perfect for us. Thank you! I have never done salmon that way before and found it so easy and tasty.

  12. janjr165

    This salad looks beautiful, but it doesn’t look appetizing to me. The thought of runny eggs and cold, crispy potatoes in my salad just doesn’t seem salivating to me at all.

  16. Carla Barnes

    Ok, I made this and it's FANTASTIC! Honestly, I'm OBSESSED and I've made it A LOT! LOVE, LOVE, LOVE the flavors! Great recipe, Valerie!! VB fan from forever, but I'm a new fan to your cooking show. LOVE your friendly, bright approachable style. And I adore how your son calls you, "Ma!" 😉

  17. radion oakmont

    very beautiful work of art this is astonishing and i love fish myself very much i will definetely will do this when i get the chance too that just looks so delightful and the lemon dill accents will add so much for the salmon.

  21. yepperoo yepperoo

    Valerie, I just came across your vid. Wow! Impressed with how easy this seems to be for you. Looking forward to watching more.

  30. aurielambert

    no valerie. alcohol does not ‘burn off’ in cooking. unless, maybe, hard boil for at least three hours, but not all will burn off.

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