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Paprika Spiced Salmon Niçoise
Prep Time
30 Minutes
Cook Time
30 Minutes
Ingredients
16
Servings
4
Try our twist on a classic Nicoise salad with our spiced salmon recipe. The traditional ingredients of potatoes, green beans, olives, tomatoes and eggs stay the same, but we’ve swapped the tuna for a beautiful salmon fillet. The fish is simply seasoned – a sprinkling of salt and smoky paprika on the salmon is all that’s needed. Roasting it in the oven leaves you with soft and flaky fish, which adds a texture contrast to the crunchy green beans, salty olives and fresh salad leaves. A simple dressing with Dijon mustard, white wine vinegar and olive oil adds a touch of acidity that brings this light dish together.
Ingredients
2 x 200 gram (7 ounce) salmon fillet, pin boned, skin on
1 tablespoons olive oil
2 teaspoon Paprika
100 gram (4 ounce) green beans, cooked
100 gram (4 ounce) salad leaves, washed
10 black olives, halved
100 gram (4 ounce) cherry tomatoes, halved
275 gram (10 ounce) cooked new potatoes, halved
2 eggs, hard boiled, peeled and cut into quarters
For the salad dressing:
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoons white wine vinegar
A pinch of sugar
Sea Salt, and
Ground Black Pepper , to season
Key Products
Instructions
- 1 Add the eggs to the salads then finally scatter over large flakes of the salmon without any skin. Drizzle with a little of the remaining salad dressing and serve.
- 2 Pre-heat the oven to 180C, 350F, Gas Mark 4. Place the salmon on a plate and drizzle with olive oil, then sprinkle with Paprika and a little salt. Rub the paprika into the flesh of the salmon.
- 3 Place the salmon on a baking tray and roast for 15-20 minutes, depending on how thick the salmon is. Once cooked through, remove from the oven and leave to cool slightly.
- 4 Place the green beans, salad leaves, olives, tomatoes and new potatoes in a large bowl, whisk together the salad dressing ingredients and season to taste. Pour 2 tbs of the dressing over the salad and toss everything together, divide onto four plates.
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