Salmon with a warm niçois salad
Prep time: 
Cook time: 
Total time: 
Makes: 4 portions
  • 2 eggs
  • 600 gr new potatoes
  • 440 gr green beans
  • 3 tbspn olive oil
  • 1 tbspn white wine vinegar
  • 1 tspn mustard
  • 1 tspn honey
  • 4 salmon fillets
  • ½ tspn rosemary
  • 50 gr olives
  • 4 tomatoes
  • 1 red onion
  • 4 tspn pesto
  • 40 gr hazelnuts
  1. Bring water to the boil, boil the eggs for 9 minutes, cool under running water, peel and set aside for later.
  2. Quarter the potatoes. Cook in salted boiling water until just cooked. Drain and set aside for later.
  3. Top and tail the green beans. Cook in salted boiling water until just cooked. Drain and set aside for later.
  4. Mix the olive oil, white wine vinegar, mustard, honey and salt and pepper to taste to a dressing. Set aside for later.
  5. Quarter the tomatoes and cut the olives in half. Roast the hazelnuts in a dry pan until they smell nice. Set aside for later.
  6. Cut the red onion in semi-circles. Sweat off in some oil until soft.
  7. Meanwhile, season the salmon fillets and cook skin side down in a hot pan.
  8. Add the potatoes and rosemary to the onions and cook until warm and golden.
  9. Turn the salmon over when the skin is crispy, lower the heat and finish cooking.
  10. Add the tomatoes, green beans and olives to the potatoes and warm through. Stir in the dressing to taste.
  11. Place the cooked potatoes on the plate. Place the salmon on top, skin side up. Garnish the plate with some pesto, half an boiled egg and the toasted hazelnuts.
Stuff to know
This quantity will feed 4 people.
Replace salmon by tuna.
Add some little gem to the dish.
Recipe by Jeroen Valkenier Recipes at