Enjoy this warm salmon fillet salad Nicoise as a fancier alternative to tinned tuna. Wonderful for warm summer evenings and al fresco dining.
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For the vinaigrette
1 1/2 tablespoons red wine vinegar
6 tablespoons olive oil
salt and freshly ground black pepper, to taste
For the salad
1 tablespoon olive oil
2 salmon fillets
salt and pepper, to taste
4 handfuls cooked runner beans, chopped
1 small red onion, sliced
12 pitted black olives
1 small green pepper, seeded and thinly sliced
1 small red pepper, seeded and thinly sliced
3 ripe tomatoes, quartered
3 hard boiled eggs, peeled and halved
a few sprigs fresh parsley, chopped
Method Prep:15min › Ready in:15min
For the vinaigrette:
Combine all vinaigrette ingredients and whisk well.
For the salad:
In a frying pan over a medium heat, warm the oil then add the salmon fillets and season well with salt and pepper. Fry skin side down for 10 to 12 minutes before turning over and cooking for a further 6 to 8 minutes. When the salmon is evenly pink throughout remove from the heat and allow to rest for 5 minutes. Remove the skin and flak into large pieces.
Arrange the beans on a large serving plate. Add the salmon, then the onions, olives and sliced peppers. Arrange the egg halves in a symmetrical pattern around the edge of the salad, then do the same with the tomatoes.
Drizzle the salad with the vinaigrette right before serving. Sprinkle with parsley.