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Salmon Niçoise with griddled little gem lettuce
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400g Jersey Royal potatoes, halved
21/2 tbsp olive oil, plus extra to drizzle
2 x 220g packs Waitrose 1 2 Wild Alaskan Sockeye Salmon Fillets
4 British Blacktail Medium Free Range Eggs
200g green beans, trimmed and halved
1 tbsp cider vinegar
¾ tsp Dijon mustard
1 small clove garlic, crushed
2 little gem lettuces, each cut into 6 wedges
100g Fragata Stoneless Manzanilla Olives Filled With Piquillo Pepper, roughly chopped
1. Preheat the oven to 220°C, gas mark 7. Bring a large pan of salted water to the boil. Cook the potatoes for 10 minutes until just tender, then remove to a bowl using a slotted spoon. Drizzle with ½ tbsp olive oil, season and toss to combine.
2. Place the salmon fillets skin-side down on a parchment-lined baking sheet. Season. Add the potatoes. Bake for 10-12 minutes, until the salmon is cooked through, is opaque and flakes easily, and the potatoes are slightly crisp. Set aside to cool slightly.
3. Meanwhile, place the eggs into the pan of boiling water and boil for 4 minutes. Add the green beans and cook for a further 5 minutes. Drain, then run under cold water until cooled. Combine the vinegar, mustard, garlic, remaining oil and seasoning in a small bowl.
4. Place a griddle pan over a high heat. Drizzle the lettuce wedges with a little oil, then griddle for 1-2 minutes on each side until charred. Divide the lettuce, green beans and potatoes between four plates, then top with the flaked salmon, peeled and quartered boiled eggs, and olives. Drizzle with the dressing and serve.
Typical values per serving:
This recipe was first published in June 2019.