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Paprika Spiced Salmon Niçoise
Ingredients
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2 x 200 gram (7 ounce) salmon fillet, pin boned, skin on
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1 tablespoons olive oil
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2 teaspoon Paprika
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100 gram (4 ounce) green beans, cooked
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100 gram (4 ounce) salad leaves, washed
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10 black olives, halved
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100 gram (4 ounce) cherry tomatoes, halved
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275 gram (10 ounce) cooked new potatoes, halved
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2 eggs, hard boiled, peeled and cut into quarters
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For the salad dressing:
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3 tablespoons olive oil
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1 teaspoon Dijon mustard
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1 tablespoons white wine vinegar
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A pinch of sugar
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Sea Salt, and
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Ground Black Pepper , to season
Key Products
Instructions
- 1 Add the eggs to the salads then finally scatter over large flakes of the salmon without any skin. Drizzle with a little of the remaining salad dressing and serve.
- 2 Pre-heat the oven to 180C, 350F, Gas Mark 4. Place the salmon on a plate and drizzle with olive oil, then sprinkle with Paprika and a little salt. Rub the paprika into the flesh of the salmon.
- 3 Place the salmon on a baking tray and roast for 15-20 minutes, depending on how thick the salmon is. Once cooked through, remove from the oven and leave to cool slightly.
- 4 Place the green beans, salad leaves, olives, tomatoes and new potatoes in a large bowl, whisk together the salad dressing ingredients and season to taste. Pour 2 tbs of the dressing over the salad and toss everything together, divide onto four plates.
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