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Salmon Niçoise Salad

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Salmon Niçoise Salad is full of fresh, healthy ingredients — juicy tomatoes, crisp-tender green beans, hard-boiled eggs, delicious Kalamata olives and, of course, tuna (or in this case salmon). Everything is dressed with a simple, enhanced French dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: French
Calories: 1550
Ingredients Method Nutrition Notes

Ingredients
  

  • 300 g Jersey Royal potatoes or small new potatoes if not available
  • 3 eggs
  • 150 g green beans trimmed
  • 2 shallots 1 finely sliced and 1 very finely chopped
  • 4 vine tomatoes quartered
  • 150 g pitted Greek Kalamata olives halved
  • 10 g chives or dill finely chopped
  • 1 tbsp extra virgin olive oil
  • 4 salmon fillets patted dry
For the Dressing
  • 6 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard

Method
 

  1. Bring a large and a small saucepan of water to the boil.
  2. Salt the large pan and boil the potatoes for 12 minutes.
  3. Boil the eggs for 8 minutes in the small pan, then cool under cold water.
  4. Keep the potatoes on the hob and add the green beans to the same pan.
  5. Boil for 3 minutes more, until both are tender, then drain and leave to steam-dry in the colander.
  6. Peel and quarter the eggs.
  7. Put the sliced shallot, tomatoes and olives into a serving bowl with half of the chopped dill.
  8. Season the salmon with salt.
  9. Heat the oil in a small frying pan over a high heat and, when shimmering, add the salmon skin-side down.
  10. Reduce to medium-high and cook for 4 minutes, then turn and cook for 2 to 3 minutes more.
  11. Transfer to a plate lined with kitchen paper and rest for 2 minutes; the fish should be opaque and flake easily at the thickest part.
For the dressing & to serve
  1. Whisk together the oil, vinegar and mustard with a teaspoon or two of water.
  2. Stir in the finely chopped shallot and the remaining dill, and season to taste.
  3. Add the potatoes and beans to the salad bowl and drizzle with the dressing.
  4. Season, add the quartered eggs and toss gently to coat.
  5. Divide between 2 plates and top each with salmon, then garnish with any remaining dill.

Nutrition

Calories: 1550kcalCarbohydrates: 49gProtein: 86gFat: 110gSaturated Fat: 21gSodium: 900mgFiber: 11gSugar: 12g

Notes

For extra freshness, add some sliced gem lettuce and a little chopped parsley or tarragon.

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