Poached Salmon Niçoise

Beautiful food photography: a classic Niçoise salad topped with poached salmon and finished with a honey lemon tea dressing. Recipe made using Tetley Honey Lemon Ginseng Green tea.

Tossed in a honey lemon tea dressing, our fresh and simple take on the French Niçoise salad is a healthy and satisfying meal.

Preparation time: 15 minutes
Cook time: 30 minutes
Total time: 45 hours
Serves: 4



  • 1/3 cup (75 mL) water
  • 2 Honey Lemon Ginseng Green Tea tea bags
  • 1/4 cup (60 mL) olive oil
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 tsp (2 mL) each salt and freshly ground pepper


  • 6 cups (1.5 L) water
  • 8 Honey Lemon Ginseng Green Tea tea bags
  • 2 cloves garlic
  • 2 bay leaves
  • 12 mini potatoes, cut in half
  • 2 tsp (10 mL) salt
  • 1/2 lb (250 g) green beans, trimmed
  • 4 - skinless salmon fillets, about 5 oz (150 g) each
  • 1/2 lemon, thinly sliced
  • 2 cups (500 mL) halved cherry tomatoes
  • 3/4 cup (175 mL) pitted black olives
  • 1/2 red onion, thinly sliced
  • 8 cups (2 L) mixed salad greens
  • Lemon wedges



  1. Pour water into a small saucepan. Bring to a boil and pour over tea bags. Steep, covered, for 5 minutes.
  2. Carefully, squeeze the tea bags to release as much liquid as possible. Discard.
  3. Whisk tea with olive oil, lemon juice, honey, mustard, salt, and pepper until well combined. Set aside.


  1. Bring water to a boil in a saucepan.
  2. Remove from heat. Add tea bags, garlic, and bay leaves. Steep, covered, for 5 minutes.
  3. Carefully, squeeze the tea bags to release as much liquid as possible. Discard.
  4. Lower to a simmer. Add potatoes and salt.
  5. Gently boil over medium heat for 10-12 minutes or until almost fork tender.
  6. Add green beans and continue cooking for 3-5 minutes or until potatoes are tender and green beans are tender-crisp.
  7. Remove potatoes and green beans, reserving the poaching liquid.
  8. Reduce heat to low and bring to a very light simmer. Add salmon and lemon slices. Poach for 8-10 minutes or until fish starts to flake. Remove from poaching liquid.
  9. Cool slightly. Flake into chunks. Set aside.
  10. Toss potatoes, green beans, cherry tomatoes, olives, and red onion with dressing until coated. Gently toss with greens and salmon.
  11. Divide among 4 plates and serve with lemon wedge.


  • Store the potato mixture separately from the greens and salmon and pack for a cold lunch.
  • Using tea in the salad dressing adds flavour and reduces the amount of oil and lemon juice needed.


Per serving: 508 calories, 32 g fat, 75 mg cholesterol, 644 mg sodium, 24 g carbohydrates, 5 g fibre, 8 g sugars, 33 g protein.