New-Style Salmon Niçoise Salad

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
New-Style Salmon Niçoise Salad
A new take on a classic French salad. Pan-fried Salmon on a bed of spinach, topped with sweet potato, petit pois, and a zesty honey-mustard viniagrette.
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Stoneware Serving Bowl
$95.00
SHOP NOW
Stoneware Serving Bowl
Ingredients
Method

Ingredients

  • 400g salmon fillet
  • Olive oil
  • Salt and pepper
  • 200g baby spinach, washed
  • 100g petit pois, blanched and refreshed
  • 2 orange-skinned sweet potatoes, sliced thickly and pan-fried until golden and cooked through
  • 4 medium boiled eggs
  • 100g fine green beans, blanched and refreshed
For the dressing:
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. wholegrain mustard
  • 1 Tbsp. honey
  • 125ml olive oil
  • Juice of 1 lemon
  • Salt and pepper

  • Method

  • 1
    To make the dressing, place all the ingredients in a jar and shake to emulsify.
  • 2
    Heat a Toughened Non-Stick Shallow Frying Pan with olive oil and season the skin side of salmon. Pan fry skin-side down until the salmon skin releases itself from the pan – it is now ready to turn over. Cook for a further 4 -5 minutes or to your preference.
  • 3
    Assemble the salad in the Le Creuset 24cm Vancouver Serving Bowl with all the vegetables and finish off with the neatly torn salmon and dressing. Season to your liking.