Name: Warm salmon Niçoise
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 400g baby new potato halved; 2 salmon fillets skin on, (about 140g/5oz each); small handful black olive (we like Kalamata); small handful sundried tomato chopped; 1 garlic clove crushed; juice 1⁄2 lemon; 1 tbsp olive oil; 200g green beans

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Warm salmon Niçoise

Warm salmon Niçoise

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 3.6 out of 5.12 ratingsRate

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A fresh way to serve a salmon fillet. Summery and light, this Niçoise is a lovely summer dish

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

400g baby new potato

halved
2 salmon fillets

skin on, (about 140g/5oz each)
small handful black olive

(we like Kalamata)
small handful sundried tomato

chopped
1 garlic clove

crushed
juice 1⁄2 lemon
1 tbsp olive oil
200g green beans

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Nutrition: per serving

kcal518
fat26g
saturates5g
carbs37g
sugars6g
fibre5g
protein36g
salt1.32g

low

Method

step 1

Bring half a large steamer to the boil, tip the potatoes into the water, then lay the salmon fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins until the salmon is cooked through, then remove and set aside. Continue to cook the potatoes for another 5-8 mins until tender, adding the beans for the final couple of mins. Drain the veg, then tip into a large bowl.
step 2

Add the olives and tomatoes to the potatoes and beans, then gently flake in chunks of the cooked salmon, discarding the skin. Whisk together the garlic, lemon and oil with some seasoning, and loosen with a few drops of water. Pour the dressing over the salad, toss well, and serve.

RECIPE TIPS

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A fresh way to serve a salmon fillet. Summery and light, this Niçoise is a lovely summer dish

Recipe from Good Food magazine, July 2008

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A star rating of 3.6 out of 5.12 ratings

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