Salmon Nicoise

A subtle twist on an old classic dish, tuna nicoise.  This salad can be eaten hot or cold and is perfect to make the night before if you need food on the go... Try to use the freshest eggs you can find and preferably local and free range.  Eggs are high in protein and extremely good for you but are high in cholesterol so you should limit your intake to no more than 2 per day!

You will need...

Medium baking dish
2 saucepans, one with a lid
4 salmon fillets
4 free range eggs
2 romaine lettuce, finely sliced
Handful of rocket or pea shoots
150g green beans, tops and tails removed
15 cherry tomatoes, quartered
15 Halkidiki olives, halved
400g Jersey Royals, scrubbed (if in season) or Charlotte potatoes, halved or quartered if large
1 tbsp butter
1 tbsp extra virgin olive oil (optional)
1 tbsp balsamic vinegar (optional)
Handful of freshly snipped chives
1/2 lemon
1 tsp rapeseed or olive oil

To make...

Serves 4

  1. Preheat the oven to 200/180 (fan)
  2. Put the potatoes into a pan with some water, add a little salt and bring to the boil and cook for about 15 minutes or until tender, drain, add the butter, put the lid on and leave to cool slightly
  3. Drizzle 1 tsp of oil into a baking dish, then place the salmon on top of the oil, (this will stop the skin completely sticking to the baking dish), lightly season and cook for 15 minutes or until cooked to your liking
  4. Bring a pan of water to the boil and cook the beans for a few minutes, scoop out and run under a cold tap, leave to cool
  5. In the same pan, bring the water back to the boil, cook the eggs for 5 minutes, drain and fill the saucepan with cold water, leave for a few minutes, drain again, peel the eggs
  6. Assemble the lettuce, rocket or pea shoots, tomatoes and olives between 4 plates
  7. Snip the chives into the potato pan and divide them evenly between the plates, do the same with the beans
  8. Remove the salmon from the oven, squeeze of the lemon and flake the fish with two forks, place the salmon onto the plates
  9. Season everything lightly and drizzle with extra virgin olive oil and balsamic vinegar (if using)
  10. Serve immediately or leave everything to cool if eating the salad the next day

Nutritional Info
Per Serving
416 kcal | 24g fat | 6g saturates | 12g carbs | 5.4g sugars | 5.2g fibre | 35g protein | 0.74g salt


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