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Salmon nicoise
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try a refreshing twist on classic nicoise salad with fresh salmon for dinner. Get prepped and dive in!
Ingredients:
  • 750g waxy potatoes (see note)
  • 450g green beans
  • 6 eggs
  • Extra virgin olive oil, to drizzle
  • 4 x 150g skinless salmon pieces, deboned
  • 1 tsp fennel seeds
  • 250g large cherry tomatoes
  • 1 butter lettuce
  • 75g small black olives
  • 1 eschalot
  • 1/2 lemon
  • 1 clove garlic
  • 1/4 bunch basil
  • 5.90 gm Dijon mustard
  • 40.00 ml white wine vinegar
  • 160ml (2/3 cup) extra virgin olive oil
  • 4 anchovy fillets
Instructions:
  • Clean the potatoes thoroughly, then submerge them in a saucepan filled with salted water. Bring the water to a boil and cook the potatoes for around 15 minutes until they are easily pierced with a fork. Drain the potatoes before using in the recipe.
  • First, bring a saucepan of salted water to a lively boil. Trim the beans, add them to the pan, and cook for 3 minutes or until tender. Use a slotted spoon to transfer the beans to a colander, then refresh them under cold water. Next, add the eggs to the saucepan and cook for 7 minutes for almost hard-boiled perfection.
  • For the vinaigrette, start by finely chopping the eschalot and placing it in the food processor bowl. Squeeze in 1 tablespoon of fresh lemon juice and crush in the garlic. Add basil leaves, mustard, vinegar, oil, and anchovies to the bowl. Blend everything until smooth.
  • Preheat a heavy-based frying pan over high heat. Drizzle oil over fish, sprinkle with chopped fennel seeds, and season with salt and pepper. Sear fish for 2 minutes on each side or until cooked to your liking. Let it rest in the pan for 5 minutes before serving.
  • Cut the potatoes into 1.5cm-thick rounds and place them in a bowl. Halve the tomatoes, then add them to the potatoes along with the beans and half of the dressing. Toss everything together. Peel the eggs, tear them into small pieces, and add to the bowl. Wash and dry the lettuce, then toss it in another bowl with the remaining dressing.
  • Arrange a beautiful platter by layering the potato mixture, lettuce, and flaked salmon. Sprinkle with olives before serving.

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