Nicoise Salad with Grilled Salmon Recipe

This salad is perfect to make if you are after something filling, with a delicious flavour! The spice on the salmon is my favourite part of this recipe, it really gives it that extra something. Try this on the weekend and invite your friends around for a spring lunch!

If you love salmon as much as I do, try one of my other favourite recipes, grilled salmon with fennel and orange salad!

Nicoise Salad with Grilled Salmon Recipe

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins
Serves: 1
Dietary preferences: Pescatarian, Gluten-free, Nut-free, Dairy-free

Ingredients:

• 1 large egg
• 1 medium potato, peeled and cut into 3 cm cubes
• 6 green beans, ends trimmed and halved
• 2 tsp olive oil
• juice of ½ lemon
• ½ tsp dijon mustard
• ¼ garlic, crushed
• ½ tsp fresh dill, finely chopped, plus extra to garnish (optional)
• ½ tsp honey
• 2 tsp Cajun spice 
• 100g salmon fillet, skin removed and deboned
• 5 cherry tomatoes, halved
• ¼ small red onion, thinly sliced
• 4 kalamata olives, pitted and halved
• 1 large handful cos lettuce leaves
• sea salt and freshly ground black pepper, to taste
   

Method:

1. Place the egg in a saucepan and fill with cold water until it covers the egg by 2 cm. Bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 7-8 minutes. Remove the egg with a slotted spoon and place in a bowl of iced water. Leave for 1 minute. Gently tap the egg on the bench to crack the shell and peel. Cut the egg in half.

2. Add 5 cm of water to a saucepan and insert the steamer basket. Cover with a lid and bring the water to the boil over high heat, then reduce the heat to medium. Add the potato and steam for 8-10 minutes or until tender. Set aside to cool. 

3. Add the beans and steam, covered, for 2-3 minutes or until tender-crisp. Refresh under cool running water and drain well. Set aside. 

4.To make the dressing, whisk the olive oil, lemon, mustard, garlic, dill and honey together in a small bowl.

5. Place the Cajun spice mix on a flat plate. Light coat both sides of the salmon with the spice, shaking off any excess.

6. Heat a non-stick fry pan over medium-high heat and spray lightly with oil spray. Add the salmon and cook for 5-6 minutes, or until cooked to your liking, turning occasionally. 

7. Place the potato, beans, tomatoes, onion, olives and lettuce in a mixing bowl. Drizzle over the dressing, season with salt and pepper, if desired, and toss gently to combine.

8. To serve, place the salad in a serving bowl and top with the salmon and egg. Sprinkle with extra dill, if desired. Enjoy!