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.

45 – 60 minutesEasy4 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)


  1. 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.
  2. Meanwhile, cook the eggs in boiling water for 5 minutes. Peel them and cut in half and set aside.
  3. To make the dressing, whisk together the lemon zest and juice, capers, olive oil, wholegrain mustard and ground black pepper.
  4. Lightly season the salmon. Bake or poach for around 8 to 9 minutes or until just cooked.
  5. In a bowl mix the halved potatoes, green beans, olives, cherry tomatoes and dressing.
  6. 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.
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