Niçoise Salad with King Salmon

A Niçoise salad is the perfect entertaining dish for a long weekend or festive lunch! Mix it up with king salmon rather than tuna, and serve with some of our other healthy entertaining dishes.

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25 minutesPrep Time

45 minutesCooking Time

6Servings

Shop Ingredients

Makes 6 servings

500 g cooked king salmon filletSorry this product is not available at your store

200 g green beansSorry this product is not available at your store

1 bunch asparagusSorry this product is not available at your store

200 g Low Carb potatoesSorry this product is not available at your store

1 punnet mix colour cherry tomatoesSorry this product is not available at your store

2 large ripe tomatoesSorry this product is not available at your store

1 head of butter lettuceSorry this product is not available at your store

4 large eggsSorry this product is not available at your store

1 bunch of chopped chivesSorry this product is not available at your store

1/2 cup roughly chopped parsley leavesSorry this product is not available at your store

1 tsp saltSorry this product is not available at your store

1/2 tsp pepperSorry this product is not available at your store

2 tbsp extra virgin olive oil (for the dressing)Sorry this product is not available at your store

1 tbsp Dijon mustard (for the dressing)Sorry this product is not available at your store

1 tbsp red wine vinegar (for the dressing)Sorry this product is not available at your store

1 shallot, finely chopped (for the dressing)Sorry this product is not available at your store

2 anchovy fillets, minced (for the dressing)Sorry this product is not available at your store

1/2 cup Niçoise or black olives (for the dressing)Sorry this product is not available at your store

Pinch of sugar (for the dressing)Sorry this product is not available at your store

Directions

Preheat oven to 190C. In a baking tray, bake the salmon until just cooked through, approx 10-15 mins.
Scrub the potatoes and remove the string from the green beans. Remove the rough ends of the asparagus.
In a large pot of salted water, blanch the green beans and asparagus for 2 mins and refresh them in ice water. Then drain.
Bring the water back to a boil and cook the potato until they are tender. Drain and set aside to cool. Then cut in halves.
Boil the eggs for 5-6 mins. Remove the eggs and place them in ice water to cool, then peel.
Cut the small tomatoes in half and large tomatoes in slices, toss them with salt and pepper, leave them in the mixing bowl.
Whisk the dressing ingredients together and add the olives to it, then with a fork, slightly crush the olive in the dressing.
Cut or flake the salmon into large chunks, then gently coat all the ingredients except the eggs with some of the dressing.
Cut the eggs in half or bite-size chunks and place them on top of the salad.
Drizzle with the remaining dressing, and add a pinch of salt and pepper to taste.