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    Grilled Salmon Niçoise with Pickled Tomatoes

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    Grilled Salmon Niçoise with Pickled Tomatoes

    • Preparation time: 20 minutes + pickling
    • Cooking time: 20 minutes
    • Total time: 40 minutes + pickling

    Serves: 4

    Ingredients

    • 750g pack new potatoes, larger potatoes halved
    • 300g pack fine green beans, trimmed
    • 4 British Blacktail Free Range Medium Eggs
    • 75ml Aspall Organic White Wine Vinegar
    • 1 tbsp clear honey
    • 1⁄2 tsp fine salt
    • 270g pack cherry tomatoes, halved
    • 3 tarragon sprigs, gently crushed in your hands
    • 4 tbsp extra virgin olive oil
    • 1 clove garlic, crushed
    • 4 x 120g Scottish salmon fillets
    • 1⁄2 tbsp Dijon mustard
    • 100g pack baby leaf and herb salad 

    Method

    1. Preheat the grill to high (about 260oC). Put the potatoes in a pan, cover with cold water, bring to the boil and simmer for 8 minutes. Add the beans and cook for another 3 minutes; drain in a colander. Bring a second pan of water to the boil, simmer the eggs for 7 minutes, then drain, cool and peel.

    2. Meanwhile, whisk together the vinegar, honey and salt in a mixing bowl. Add the tomatoes and tarragon sprigs and leave to quick-pickle for 10 minutes.

    3. Mix 1 tbsp oil with the garlic in a mixing bowl. Arrange the salmon fillets on a large foil-lined baking tray. Brush the tops with a little of the garlic oil; season. Toss the hot potatoes in the remaining garlic oil (set the beans aside); season and spread on the tray. Grill for 5-7 minutes until the potatoes are golden and the salmon is cooked through and opaque.

    4. For the dressing, scoop 11⁄2 tbsp of the pickling vinegar into a jar and add the remaining 3 tbsp oil and the mustard. Season, screw on the lid and shake to emulsify. Taste and add a splash more vinegar if liked.

    5. Drain the tomatoes of their pickling liquor and discard the tarragon sprigs. Slice the boiled eggs. Arrange the salad leaves over a large plate or platter and top with the beans and potatoes. Flake over the salmon in large chunks (leaving the skin on the tray) and add the tomatoes and eggs. Drizzle with the dressing and add a grinding of black pepper to serve.

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    Cook’s tip Don’t throw away the pickling liquor. You can use it in dressings or to pickle more veggies – radishes and cucumbers work well.

     

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