Salmon Niçoise Salad Recipe

Salads are a quick and healthy way to eat, so today we'll show you how to make a really easy and quick salad for your lunch or dinner.
Try it at home, we're sure you'll love this new version of a classic French salad: grilled salmon on a bed of spinach with sweet potatoes, peas and a honey mustard vinaigrette.

Salmon Niçoise Salad

Difficulty: Medium
Preparation time: less than 30 minutes
Cooking time: less than 30 minutes
Servings: 2-4
Main ingredients: Fish and seafood

Ingredients:

• 400g salmon fillet
• Olive oil
• Salt and pepper
• 200 g baby spinach, washed
• 100 g peas
• 2 orange-skinned sweet potatoes, sliced thickly and pan-fried until golden and cooked through
• 4 medium boiled eggs
• 100 g fine green beans

Ingredients for the dressing:

• 1 Tbsp. Dijon mustard
• 1 Tbsp. mustard grain
• 1 Tbsp. honey
• 125 ml olive oil
• Juice of 1 lemon
• Salt and pepper

Method of preparation:

1. To make the dressing, place all the ingredients in a jar and shake to emulsify.
2. Heat a Toughened Non-Stick Shallow Frying Pan with olive oil and season the skin side of salmon. Pan fry skin-side down until the salmon skin releases itself from the pan – it is now ready to turn over. Cook for a further 4 -5 minutes or to your preference.
3. Assemble the salad in the Le Creuset Serving Bowl with all the vegetables and finish off with the neatly torn salmon and dressing. Season to your liking.

Add a special touch to the classic.
Cerise - La Couleur de la Passion

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