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:
- To make the dressing, place all the ingredients in a jar and shake to emulsify.
- 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.
- 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