Salade niçoise au saumon

Ingrédients

• 1 lb (500g) salmon fillets
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp salt
• 1 tsp pepper
• 1/3 cup olive oil
• 4 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove (minced/grated)
• 2 tbsp capers (rinsed and chopped)
• 1 tsp salt
• 1 tsp pepper
• 6 cups lettuce
• 14 oz (400g) baby potatoes (halved)
• 10 oz (300g) green beans (trimmed)
• 4 eggs
• 3 oz (100g) olives
• handful caper berries

Préparation

1. 1

   Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.

2. 2

   Combine the olive oil, lemon juice and seasonings for the salmon in a small bowl and whisk together.

3. 3

   Place the salmon, skin-side down, in the prepared baking sheet then pour over the olive oil mixture.

4. 4

   Bake the salmon for 8-12 minutes, depending on the thickness, until the fish flakes apart easily. Remove from the oven and allow to cool to room temperature. (The salmon can also be air fried).

5. 5

   Bring a large pot of salted water to the boil then add the baby potatoes and cook for 10-12 minutes or until they are fork tender. In the same pot, blanch the green beans for 2 minutes, remove and rinse under cold water to stop the cooking.

6. 6

   Boil the eggs in the same water for 7 minutes then remove from the water and peel.

7. 7

   Make the dressing by whisking together all the ingredients. Taste and adjust seasoning if necessary.

8. 8

   To assemble the salad, place the lettuce on serving plates or a large platter.

9. 9

   Add the potatoes, green beans and halved eggs. Add the salmon, olives and caper berries.

10. 10

    Pour over the dressing then serve.