Recipe Salmon Niçoise Salad - April/May 22
Salmon Niçoise Salad With Herb, Caper And Walnut Dressing
This is a delicious protein-packed salad full of beneficial omega-3 anti-inflammatory fats. Using walnut oil in the dressing is an easy way to further boost your intake of these healthy fats. This creamy dressing is equally delicious drizzled over any cooked fish or seafood.
Preparation time: 15 minutes
Cooking time: 10 minutes
2 boneless salmon or trout fillets, about 120g each, skin on
2 tbsp walnut oil
1 tbsp olive oil
2 tbsp capers
Juice of ½ lemon
Zest of 1 lemon
1 tsp Dijon mustard
2 tbsp chopped fresh herbs eg. parsley, basil
Salt and freshly ground black pepper
6 new potatoes, halved
60g French beans, halved
Bag of mixed lettuce leaves
½ cucumber, cut into ribbons
1 tbsp capers
10 cherry tomatoes, halved
30g black or green olives, pitted
1 hard-boiled egg, cut into quarters
1 Bring a large steamer to the boil, tip the potatoes into the water then lay the fish fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins, until the fish is cooked through, then remove and set aside.
2 Blanch the beans for 1-2 minutes then drain.
3 Place the mixed leaves in a large bowl and toss in the potatoes, cucumber, capers and beans. Scatter over the olives and tomatoes.
4 Flake the fish into large chunks, discarding the skin, and add to the salad with the egg.
5 Whisk all the ingredients for the dressing together and season to taste. Drizzle over the salad just before serving.
Nutrition per serving: 567kcal, fat 36.8g (of which saturates 5.6g), carbohydrates 21.9g (of which sugars 4.7g), protein 34.2g