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Salmon Niçoise with sun-dried tomato dressing recipe
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Try a different take on a salad Niçoise by using salmon instead of tuna and sundried tomatoes instead of fresh: the lovely dressing conjures up summer in the south of France. This recipe leaves out anchovies and eggs, but do include either/or if you like. See method
Ingredients
- 500g new potatoes
- 1 x 240g pack green beans, trimmed and halved
- 1 x 200g pack sugardrop tomatoes, halved
- 2 x 185g packs roasted salmon fillets with cracked black pepper
- 3tbsp extra virgin olive oil
- zest and juice of a lemon
- 1tsp Dijon mustard
- 1 clove garlic, crushed
- 4 sun-dried tomatoes in oil, drained and finely chopped
- 2tbsp basil leaves
- 125g salad leaves
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
1600kj
385kcal
19%
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Fat
22g
31%
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Saturates
4g
20%
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Sugars
5g
6%
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Salt
0.1g
0%
of the reference intake
Carbohydrate 24.7g
Protein 23.1g
Fibre 4.5g
Method
Try a different take on a salad Niçoise by using salmon instead of tuna and sundried tomatoes instead of fresh: the lovely dressing conjures up summer in the south of France. This recipe leaves out anchovies and eggs, but do include either/or if you like.
- Halve any larger potatoes and boil until tender, about 15mins. Add the beans for the last 4mins until just cooked but still crisp. Drain the vegetables, tip into a salad bowl and cool.
- Add the tomatoes and the salmon, flaked into chunks.
- Mix the olive oil with the lemon zest and juice, mustard, garlic, sun-dried tomatoes and basil, and pour over the salad.
- Add the salad leaves, mix gently, season and serve with crusty bread.
See more Salad recipes