This is such a great meal to have in one’s repertoire, with beautiful bright green veggies complimented by salty pungent olives and baked fish. A true summer salad that can be served with chicken, tuna, or other protein you have on hand. It’s quite easy to put together with one pan of salted boiling water where you will cook the potatoes first and then add the green beans in the last 4 minutes.
400g green beans, cleaned
3/4 cup chopped tomatoes
1/3 cup olives any variety, pits removed
4 waxy potatoes or new potatoes
4 salmon filets
1 tablespoon cooking salt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/3 cup olive oil
1 teaspoon sea salt
Preheat oven to 225C. Fill a medium sized pot with about 1L water, add cooking salt and bring to the boil.
Season salmon with salt and pepper and a little olive oil. Bake for 15 minutes or until desired doneness is reached.
Chop potatoes into small cubes about 4cms squared. Once water is boiling add potatoes to pot and boil for 15 mins until potatoes are soft. Strain and add to a large platter.
Add green beans to the boiling water and boil for 4 mins. Strain and add beans to platter, making a nice presentation.
Next chop tomatoes and add to platter with olives.
To make the dressing, add all ingredients and whisk vigorously. Adjust seasoning and drizzle over salad.
2 responses to “Salade Nicoise with Salmon and Dijon dressing”
Great photo of this delicious salad. I am still getting green beans in the garden! You could sub chickpeas or edamame for the green beans too! With some crusty bread you are in heaven.
Crusty bread makes everything ok. We went on a picnic yesterday for the public holiday, and planned to buy a loaf of bread for the egg salad I made, on the way to the beach. Of course there were no bakeries open bc of the holiday, and we had a quite dismal picnic with egg salad but no bread.