Sam’s salmon niçoise
I love fish and our delegates seem to share my feelings. Inspired by the South of France, the combination of flavours in this Niçoise salad are amazing. It’s a big hit with our delegates here at the Venue.
|PREP AND COOK TIME:||EFFORT LEVEL:||SERVES:|
|45 – 60 minutes||Easy||4 people|
- 500g baby potatoes
- 200g green beans
- 4 free range eggs
- Zest and juice of 1 lemon
- 1 tbsp capers, finely chopped
- 2 tbsp extra virgin olive oil
- 1 heaped tsp wholegrain mustard
- 200g cherry tomatoes, halved
- 100g olives, halved (kalamata)
- 4 salmon fillets, skins removed
- 8 anchovy fillets (optional)
- Cook the baby potatoes in simmering water for about 15-20 minutes until tender. Add the green beans to the pan 5 minutes before they have finished cooking.
- Meanwhile, cook the eggs in boiling water for 5 minutes. Peel them and cut in half and set aside.
- To make the dressing, whisk together the lemon zest and juice, capers, olive oil, wholegrain mustard and ground black pepper.
- Lightly season the salmon. Bake or poach for around 8 to 9 minutes or until just cooked.
- In a bowl mix the halved potatoes, green beans, olives, cherry tomatoes and dressing.
- Arrange the warm salad mixture on plates, before placing the halved eggs and cooked salmon fillets on top. Finish with a squeeze of lemon juice. Bon appetit!
- The easy way to tell when fish is perfectly cooked is to put a knife into the flesh. The knife will sink straight in if it’s cooked.
- If you’re cooking tuna or salmon that you want to serve medium or rare, then you’re looking for resistance. Perfectly cooked Salmon will still be slightly pink in the middle.