- Serves 4
- Prep Time: 30 mins
- Cook Time: 12 mins
- Nutritional Information: Calories 380 Fat 10g Sodium 1g
Ingredients
- 1 x barbeque or non-stick frying pan
- 4 x skinless salmon fillets
- 8 x hard boiled quail’s eggs or 4 hens’ eggs cut into quarters
- 110 g cooked fresh green beans or asparagus
- 8 x plump stoned olives
- fresh or tinned anchovies
- 225 g boiled baby potatoes
- 8 x radishes
- 4 x red cherry tomatoes halved
- 4 x yellow cherry tomatoes halved
- a combination of spinach, watercress and rocket
- finely chopped fresh parsley
- vinaigrette dressing
- olive oil
Method
-
1
Lightly brush the salmon fillets with olive oil and cook on a hot barbeque or in a frying pan for 5 to 6 minutes a side, until cooked through
-
2
Dress the beans and baby potatoes in vinaigrette dressing and chopped parsley
-
3
Place the spinach, watercress and rocket onto a large platter
-
4
Carefully pile the salmon into the centre of the dish and then arrange all the other ingredients around the salmon
-
5
Finally drizzle a little of the vinaigrette over the salmon and sprinkle with a little of the parsley to finish
Comments
Salad Nicoise is usually made using tuna fish but this version using salmon produces a wonderful summer salad especially if the salmon has been barbequed, but equally good in winter using a non stick frying pan
