NICOISE SALAD WITH SALMON AND BEANS
THIS DELICIOUS VARIATION OF THE CLASSIC FRENCH SALAD IS THE ULTIMATE SUMMER MEAL. LIGHT AND NUTRITIOUS, IT GOES PERFECTLY WITH A CRISP SAUVIGNON BLANC!
INGREDIENTS
For the fish
- 1 salmon fillet
- 30 ml. olive oil
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1/4 of teaspoon of mustard
- 1 lemon (juice and zest)
- Freshly ground pepper
- Salt
For the salad
- 100 gr. green salad
- 5 baby potatoes
- 100 gr. boiled white beads
- 100 gr. fresh green beans
- 1 tablespoon capers
- 1 red pepper
- 5-6 cherry tomatoes
- 6-7 olives
- 2 eggs
For the dressing
- 60 ml. olive oil
- 4 anchovies
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1 teaspoon of mustard
- 1 1/2 Tablespoon white vinegar
- 1 lemon (juice and zest)
- 6-7 basil leaves
- 3-4 sprigs of parsley
- Chilli flakes
- Freshly ground pepper
- Coarse salt
INSTRUCTIONS
1. Start with the fish: In a bowl, mix all the marinade ingredients except the fish. Slightly break the clove of garlic so that it gives off its aromas and add it to the mixture. Place the fish in a bowl and pour over the marinade mixture you prepared. Marinate the salmon for at least 40 minutes.
2. Prepare the dressing for the salad: Finely chop all the vegetables but keep separately 2 tablespoons of parsley and 6-8 basil leaves. Place the herbs in a bowl, add the rest of the ingredients and at the end, season it, taste it and correct the acidity and salt.
3. Put the beans in a bowl, pour over 2-3 tablespoons of the dressing and mix. To the rest of the dressing, add the anchovy fillets and mix well by pressing with a fork until they melt.
4. Put the potatoes to boil until they soften, while they are hot, cut them into thick slices and dress them with 3-4 tablespoons of the dressing.
Boil the green beans until they soften and immediately place them in ice water so that they maintain their vivid color. Boil the eggs for 6.5-7 minutes or depending on how you prefer the yolk and cut the cherry tomatoes in half.
5. Roast the pepper and cut it into strips, while baking the salmon in a non-stick pan or on the grill. Place the green salad in a bowl, add all the ingredients, leaving at the end the fish which we "break" into large pieces with a fork and the eggs that we cut in half.
Pour a little more dressing over and serve!
Notes on the recipe
- Instead of salmon you can use tuna, trout or any fresh fish that you will fillet
- You can prepare the vegetables earlier and compose the salad just before serving.
Eva Monochari
Food Blogger
