Salmon Niçoise

Salmon Niçoise

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
oil, for cooking
4 x 125g salmon fillets
2 baby cos lettuces, torn into bite-sized pieces
4 cold cooked potatoes, diced
350g green beans, blanched
2 tomatoes, cut into wedges
4 hard-boiled eggs, cut into wedges
100g kalamata olives
40ml Lemon dressing
chopped flat-leaf parsley, to garnish

Method

  1. Heat a large heavy-based frying pan over medium–high heat and add a splash of oil. Add the salmon fillets, skin-side up, and cook for 4–5 minutes. Turn and cook for a further 4–5 minutes, or until the salmon is almost cooked through. It should still be pink in the middle.
  2. Scatter a layer of lettuce over a large platter, then add a second layer, comprising potato, beans, tomato, egg and olives. Drizzle with the lemon dressing and arrange the salmon fillets on top. Sprinkle on the chopped parsley and serve.

Variations

  • Tuna niçoise

    Instead of fresh salmon fillets, make a classic Niçoise using 475 g tinned tuna. Break into chunks and scatter over the lettuce with the other salad ingredients.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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