Salmon and Sweet Potato Nicoise Salad

Recipe

This recipe is a new take on the traditional nicoise salad, using sweet potatoes and fresh salmon fillets. This salad can be made ahead of serving time, however only dress the salad just before eating to keep it fresh and crunchy.

Ingredients

• 2 medium sweet potatoes, halved length-ways and sliced into 3 cm slices
• 400g baby green beans, trimmed
• 450g fresh salmon fillets
• 250g cherry tomatoes, halved
• 1/2 cup black olives
• 2 baby cos lettuce hearts, leaves separated, washed
• 4 large eggs
• 1 teaspoon bi-carb soda
• ½ cup flat-leaf parsley, finely chopped
• 1 tablespoon olive oil
• 1 lemon (to serve)

Nicoise dressing

• 1/3 cup light sour cream or natural greek yoghurt
• 1/3 cup Italian red wine vinegar
• 1 tablespoon Dijon mustard
• Black pepper

Method

1. To boil eggs, place eggs in a saucepan and cover with 2.5 cm of cool water. Then add 1 teaspoon of bi-carb soda. Cover the pan with a lid and bring the water to boiling point for 6-7 minutes. Remove eggs from boiling water and place immediately into a bowl of iced water to cool. Leave in iced water for a minimum of 5 minutes before attempting to peel. Once peeled, slice eggs in half lengthways just before serving.
2. Preheat your oven to 190°C. Line a tray with baking paper and place chopped sweet potatoes and spray with olive oil. Bake for 30 minutes then set aside to cool.
3. Bring a pot of water to the boil and quickly blanch the beans for 30 seconds in boiling water before placing them in iced water to cool for 5 minutes, drain and set aside.
4. Prepare your vegetables and place in a large bowl and add the sweet potatoes and green beans.
5. To make your dressing, add all ingredients in a glass jar with a lid and shake until combined.
6. To cook the salmon, heat a large frying pan with 1 tablespoon of olive oil and place the fillet skin side down for 8 minutes until it is crispy. Turn the fillet over and fry for 2 minutes each side. You want the salmon to be cooked but still pink in the middle and slightly undercooked in the centre.
7. Just before serving, dress your salad with the nicoise dressing, place salad on 4 plates and the egg halves on top, and finally the salmon fillets on top.

Cook’s Note: 

The salmon can be pre-cooked and served warm or cold. A nicoise salad often includes anchovies, which are very high in salt. As an alternative, either use fewer anchovies or try pickled white anchovies for a lower salt alternative. If you do want to include anchovies, use two fillets and cut into four pieces. Place over salad before eating.

Nutritional information