Salmon Niçoise with sun-dried tomato dressing recipe
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- Serves 4
- 10 mins to prepare and 15 mins to cook
- 385 calories / serving
- Dairy-free
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
Each serving contains
- Energy
- 1600kJ 385.0kcal
- Fat
- 22g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 24.7gProtein 23.1gFibre 4.5g
Method
- 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 thesalmon, 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
