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F&W Pairing - Salmon Niçoise


It is getting really hot and humid in Hong Kong, that lowers our appetites. Let's make a healthy, flavourful and filling Salmon Niçoise Salad for dinner!

This salad is perfect for a refreshing sparkling.

A crisp dry and higher acidity white or rosé complement the fatty salmon and the dressing.


INGREDIENTS (Serve 4 - 6)

400 - 500g salmon fillet 

200g green beans (trimmed)

300 - 400g potatoes (peeled and quartered)

4 small ripe tomatoes (quartered)

3 eggs (room temperature)

8 - 12 olives (pitted)

100g mixed salad leaves

1 handful parsley leaves (finely chopped)

2 tinned anchovy fillets

1 tsp dijon mustard

1/2 tsp honey

2 tbsp white wine vinegar

6 tbsp extra virgin olive oil

Salt & pepper


HOW TO MAKE THIS RECIPE

1. Place the potatoes into a saucepan and cover with cold water. Bring to a boil, season with salt and reduce to simmer. Cook until fork-tender, 10 - 20 minutes, check every 5 minutes. Drain the potatoes and pat them dry.

2. Heat a large frying pan with oil over medium-high heat; place potatoes into the hot pan, season with salt & pepper, sauté until golden, 2 - 3 minutes each side. Set aside when the potatoes are ready.


3. Bring a pot of water to a boil and add green beans until tender, about 4 minutes. Meanwhile, prepare a bowl of ice water; Keep the cooking water and transfer the cooked green beans into the ice water to chill, 2 - 3 minutes; pat dry the green beans with paper towels.

4. Return water to a boil and cook eggs, 4 minutes in boiling water; keep the eggs in the pot with a lid on and remove from heat for another 2 minutes. Transfer the eggs to a bowl of ice water to chill, about 3 minutes. Peel and set aside.


5. Place a baking sheet onto a baking tray and arrange the tray in centre of oven; preheat to 200°C. Coat the salmon with 1 tbsp oil and season all over with salt & pepper. Roast the salmon until medium rare to medium, 10 - 15 minutes depends on the thickness of your fish.

6. Meanwhile, mash anchovies, honey and mustard in a bowl to form a paste; whisk in white wine vinegar and extra virgin olive oil. Whisk in half of the parsley leaves and season the vinaigrette with salt & pepper.

7. Break salmon fillet into large flakes. Halve the reserved soft boiled eggs crosswise.

8. Spread a spoonful of dressing on a large serving plate; arrange mixed salad leaves on the dressed plate and season with salt & pepper. Top with the sautéed potatoes, soft boiled eggs, green beans, tomatoes, salmon and olives. Drizzle salad with enough dressing and sprinkle the remaining parsley leaves all over the salad.



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