Fresh salmon niçoise

On a balmy summer evening, a warm salad is satisfying yet light. Traditionally, niçoise is made with canned tuna, but the omega-3 fatty acids in the fish don’t make it through the canning process, so we’ve used wild salmon instead

Prep:15 mins
Cook:23 mins

Serves 4
Easy

Nutrition per serving

kcal 404
fat 19g
saturates 4g
carbs 23g
sugars 0g
fibre 8g
protein 31g
salt 0.6g

Ingredients

1 red onion (about 130g), finely chopped
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
12 pitted Kalamata olives, quartered
2 tbsp chopped dill
2 tsp chopped tarragon leaves
400g small baby potatoes
2 eggs
320g fine green beans, trimmed
4 wild salmon fillets (about 100-125g each), defrosted if frozen
2 x 160g Little Gem lettuces, 1 shredded
4 tomatoes, cut into wedges

Method

Combine the onion, vinegar, oil, olives and herbs in a medium bowl.
Boil the potatoes in the base of a steamer for 10 mins. Add the eggs (top up with boiling water from the kettle if they’re not submerged). Tip the green beans into a pan and put the steamer on top, then cook for 8 mins more.
Remove the potatoes and eggs from the steamer, but don’t drain. Add the salmon to the water and cook for 5 mins. Stir the warm potatoes into the dressing.
To serve, divide half the lettuce between two plates (or pile onto one platter) along with half the green beans and tomatoes, then spoon half the dressed potatoes on top. Remove and discard any skin from the salmon, then flake half the fish over the salad. Peel one egg, halve and serve one half over each salad. Chill the remaining ingredients for the next day to eat cold. Will keep covered and chilled for up to a day.