SALMON NICOISE SALAD

A Niçoise salad is a traditional French dish originating from the city of Nice. It typically features a combination of fresh ingredients, including ripe tomatoes, hard-boiled eggs, green beans, and small briny olives, often black Niçoise olives. I have opted for kalamata olives which are easy to source.

Typically served with tuna either cooked fresh or from a can, this salad I have gone with salmon which in Australia is a more common fish to cook with. The simple poaching method, allows the potatoes, salmon and beans to get poached in intervals, making the cooking seamless. The same hot water gets used to hard boil the eggs whilst you put the salad together.

SALMON NICOISE SALAD

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SALMON NICOISE SALAD 〰️

Serves 2

6 baby carisma potatoes (cut into quarters)

500gm skin off salmon

150gm green beans (trimmed and halved)

200gm cherry tomatoes

2 small cos lettuce (washed, rough large chopped)

20 kalamata olives (halved)

2 eggs

3 anchovies

1 tea sp Dijon mustard

2 tbl sp white wine vinegar

2 tbl sp olive oil

Salt (to taste)

  1. Place large pot of salted cold water on high heat and add in the cut potatoes in. Bring to a high simmer and then lower heat to gently simmer and let the potatoes bubble away for 10 minutes. Add in the salmon pieces, place lid on top and cook for 4 minutes, then add in the green beans and cook for a further 2 minutes. 16 minutes total simmering time. Take out the potatoes, salmon and beans and place on plate to cool.

  2. For the hard boiled eggs, use the big pot of water, by raising the heat and bringing to a rolling boil. Add in the 2 eggs and cook for 6 minutes and 30 seconds at a simmer. Remove from water and place in fridge to cool before removing shell and cutting in half.

  3. For the dressing, place 1 anchovy, dijon, white wine vinegar, olive oil and salt (to taste in a bowl and mix together, pressing down on the anchovy to break it up into the dressing.

  4. To put the salad together, in a large bowl add in the cherry tomatoes, cos lettuce, kalamata olives, boiled potatoes, boiled green beans and the poached salmon torn into pieces. Add the dressing over the top and mix together. Serve in bowl and finish with hard boiled eggs and the remaining anchovies.