July 11, 2022
Recipes Salmon Niçoise
- 4 x 125g/ 4 1/2 oz ASC certified salmon fillets, skinned and pin boned
- Sea salt and freshly ground black pepper
- 4 tbsp olive oil
- 8 sprigs soft thyme, leaves picked
- 400g/ 14 oz baby new potatoes, halved if large
- 160g/ 5 1/2 oz fine green beans, trimmed and halved
- 2 tsp Dijon mustard
- 6 quail eggs
- 1 lemon, zested and juiced
- 1⁄2 red onion, finely chopped
- 320g/ 11 3⁄4 oz cherry tomatoes, halved
- 60g/ 2 1⁄2 oz mixed pitted olives
Super light and full of flavour this Salmon Niçoise is a modern twist on a French classic. Perfect for a touch of alfresco dining in the summer, whether that’s out in the garden, at a BBQ or a picnic.
- Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Lay the salmon onto a roasting tray. Drizzle with a little of the olive oil, season with salt and pepper and scatter half the thyme over the top.
- Place in the oven to roast for 20 minutes until golden and cooked through. The fish will flake when pressed gently.
- Meanwhile, tip the potatoes into a large saucepan, cover with water and set over a high heat. Bring to the boil, then turn the heat down and simmer for 10 minutes until nearly tender.
- Add the green beans and continue to cook for another 3-4 minutes until the beans and potatoes are tender.
- Bring a small pan of water to the boil. Add the quail eggs and simmer for 2 minutes 20 seconds then remove and drain straight away. Run under cold water for a few minutes to cool totally.
- Roll the eggs against the side of the pan to crack the shells, then peel them under water – it’s the easiest way to get the shell off!
- Cut in half and set aside.
- Pour the remaining olive oil into a large bowl, add the mustard, lemon zest and juice and whisk until combined. Season with salt and black pepper.
- Add the cooked potatoes and green beans, red onion, tomatoes and olives and toss lightly to combine.