New-Style Salmon Niçoise Salad
Fresh and vibrant. Panfried Salmon on a bed of spinach, topped with sweet potato, peti pois, and a zesty honey-mustard vinaigrette.
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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
To make the dressing, place all the ingredients in a jar and shake to emulsify.
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.
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.
