Spring Salmon Nicoise Salad

This recipe works in combination with: Chicken, Spinach & Leek Risotto, Crispy Parmesan Chicken & Garlic Green Beans, Smoked Salmon & Asparagus Frittata. This recipe features in these meal plans: Spring Specials.

Salmon, new potatoes, green beans and boiled eggs tossed with dressed watercress, spinach and rocket leaves.

Ingredients

  • 3 medium new potatoes (approx 70g each), quartered
  • 80g of fine trimmed green beans
  • 75g of watercress, spinach and rocket
  • 2 salmon fillets
  • 2 free range medium eggs, washed under cold water
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £3.53
  • Store cupboard: Typical
  • Calories per serving: 518
  • 5-a-day per serving: 1
  • Print Recipe
Spring Salmon Nicoise Salad photo
Tasty?

599 cooks think so

Method

  1. To make the dressing, mix together the oil, vinegar and lemon juice. Season with salt and pepper and set aside.
  2. Preheat the grill to high. Place the salmon on a baking tray and season with salt and pepper. Grill for 10-15 minutes, or until the salmon begins to flake. Let the salmon cool, then flake into large pieces.
  3. Meanwhile, cook the potatoes and eggs in lightly salted boiling water for 8-10 minutes. Drain and run the eggs under cold water until cool. Shell the eggs, cut into pieces and set aside. In a separate saucepan, cook the green beans in lightly salted boiling water for 3-4 minutes, or until tender.
  4. Toss the salad leaves, flaked salmon, potatoes, eggs and green beans with the dressing and serve immediately.

Cook's tips

Olives are normally included in a Nicoise salad but omitted in this case to bring a fresh spring flavour to the dish.


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