Easy Salmon Salad Niçoise
Here's a really quick and easy recipe for salad niçoise with salmon instead of the traditional tuna and / or anchovies. It's a salad of substance with new potatoes, green beans and hard boiled eggs rather than lots of lightweight leaves. It's delicious, healthy, but it also fills you up too. Also, everything gets cooked in one pan so washing up is minimal. Bonus.
It's the dressing that really makes this Salmon Salad Niçoise, with punchy flavours of lemon, mustard, garlic and parsley. Gourmet Garden herbs and spices are brilliant for using in salad dressings. They're already blended and ready to squeeze in - with no prep - and they taste just like fresh.
Salmon Salad Niçoise is a great family recipe - my 4 year old ate this (bar the tomatoes - tomatoes are still yuk, but olives are great) without the dressing. Swap the veg for something your kids will eat if they're not into green beans. Sweetcorn would go well I'm sure.
Tinned salmon is brilliant in a salad like this - it's quicker and way cheaper than fresh - but use poached salmon fillets if you prefer. Or you could use tinned tuna if you're feeling flush. Is it me or has tinned tuna become really expensive? It was a budget sandwich staple when I was at school!
Easy Salmon Salad Niçoise
- Serves: 4 adults
- Time: 5 mins prep + 15 mins cooking
- Cost: £1.46 per serving*
- Calories: 526 per serving*
*using tinned salmon and frozen green beans
For the salmon salad niçoise:
- 800g new potatoes, halved
- 4 eggs
- 200g green beans, fresh or frozen
- 418g tin of pink salmon (or poached salmon fillets) skin removed and flaked
- 200g cherry tomatoes, halved
- 2 tablespoons black olives (optional)
For the dressing:
- 4 tablespoons extra virgin olive oil
- Juice and finely grated zest of 1 lemon
- 1-2 teaspoons Djion mustard (to taste)
- 1 teaspoon Gourmet Garden garlic (or clove, crushed)
- 1 teaspoon Gourmet Garden parsley (or finely chopped fresh)
- Salt & pepper to taste
- Put the potatoes and the eggs in a large pan of cold water. Bring to the boil and turn the heat down to a gentle simmer. Simmer for 5 minutes, fish out the eggs and put them in a bowl of cold water to cool them down.
- Put the green beans into the pan with the potatoes and cook for a further 4-5 minutes until the potatoes are tender and the green beans are al dente. (If you are concerned about over-cooking your green beans just cook them in another pan, I just do this to save washing up).
- While the beans and potatoes are cooking, remove the shells from the now cooled-down hard-boiled eggs and cut each egg into quarters.
- Drain the cooked potatoes and beans and distribute evenly into four shallow bowls. Top with the flaked salmon, cherry tomatoes, olives, and hard boiled egg quarters.
- Make the dressing by placing all the ingredients into a clean jar and shaking vigorously until they are well combined. Dress the salmon salad niçoise just before serving.