Warm salmon Niçoise

Latest comments and suggestions

• Katharine

  2008-07-14 11:31:11.948921

  Katharine rated and commented on this recipe

  

  In the magazine I think 200g of green beans are used. This recipe is nice but I added a little more flavour by giving the salmon a wholegrain mustard crumb crust on one side and adding a little wholegrain mustard to the dressing.

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• Frantic Flapjack

  2008-07-16 10:44:36.262421

  Frantic Flapjack rated and commented on this recipe

  

  The dressing on the vegetables was lovely and the olives and sundried tomatoes added good colour.

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• Karina D.

  2008-08-01 12:16:15.3796

  Karina D. rated and commented on this recipe

  

  A nice variation on the classic Nicoise. The sundried tomatoes added some good flavour to this. Because I had a tied budget that day I decided to use canned salmon... believe me not.a.good.idea.... Next time it will definitely be fresh salmon. We will eat beans on toast the next day.

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• UrbanMan

  2010-01-09 21:13:43.046576

  UrbanMan rated this recipe

  

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• Goodfood

  2012-10-25 10:41:41.785236

  Goodfood commented on this recipe

  I make this recipe often - it is really good and always goes down well when we have friends round for a meal. I use plenty of garlic & lemon juice in the dressing and for seasoning, I use Vegeta (don´t know if you can buy this in the UK - I live in Germany) otherwise Fondor could be used as an alternative. Really a great recipe with mediteranean flavour.

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Ingredients

• 400g baby new potatoes , halved
• 2 salmon fillets , skin on, (about 140g/5oz each)
• small handful black olive (we like Kalamata)
• small handful sundried tomato , chopped
• 1 garlic clove , crushed
• juice 1⁄2 lemon
• 1 tbsp olive oil
• 200g green beans

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Source of folic acid and omega-3

Ingredients

• 400g baby new potatoes , halved
• 2 salmon fillets , skin on, (about 140g/5oz each)
• small handful black olive (we like Kalamata)
• small handful sundried tomato , chopped
• 1 garlic clove , crushed
• juice 1⁄2 lemon
• 1 tbsp olive oil
• 200g green beans

Per serving

518 kcalories, protein 36g, carbohydrate 37g, fat 26 g, saturated fat 5g, fibre 5g, sugar 6g, salt 1.32 g

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