Salmon Niçoise Salad (5:2 Diet)
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| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Fish |
| Meal type | Lunch, Salad, Side Dish, Snack, Starter |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party, Formal Party, Valentines day |
| Region | French |
| By author | Karen S Burns-Booth |
A delectable and healthy take on the classic Niçoise Salad; in place of the usual tuna or anchovies, freshly cooked Scottish salmon is used, and a tangy light dressing (low fat and low calorie) adds to the freshness of the combined salad ingredients. Black olives are optional, the salad is 240 calories without them, or only 250 calories with them, so the choice is yours! This recipe serves 4 people.
Ingredients
Optional
- 8 black olives (pitted and chopped)
Salad
- 300g salmon fillets
- mixed salad leaves (about 100g)
- 200g new potatoes, scrubbed and cooked until tender (cut into small bite-sized pieces if the potatoes are big)
- 200g green beans, frozen or fresh (cooked until tender but with a bite still)
- 1 red onion (peeled and cut in thin slices)
- 4 tomatoes (cut into quarters)
Dressing
- zest and juice of 1 lemon
- 1 tablespoon fresh lemon thyme leaves
- 1 tablespoon Dijon mustard
- salt and pepper
Note
A delectable and healthy take on the classic Niçoise Salad; in place of the usual tuna or anchovies, freshly cooked Scottish salmon is used, and a tangy light dressing (low fat and low calorie) adds to the freshness of the combined salad ingredients. Black olives are optional, the salad is 240 calories without them, or only 250 calories with them, so the choice is yours! This recipe serves 4 people.
Directions
| Step 1 | Season the salmon with freshly ground black pepper, and cook them in a frying pan, skin side down, until they are cooked through and the flesh is opaque. Turn them over for the last 2 to 3 minutes of cooking. Alternatively, poach them in a little water in a glass container in the microwave for 5 to 6 minutes. Allow them to cool and then strip the skin away. |
| Step 2 | Arrange the salad leaves, potatoes, beans, red onion slices and tomatoes in individual serving bowls and then flake the cooled, cooked salmon over the top. |
| Step 3 | Mix together the dressing ingredients, and season to taste. |
| Step 4 | Drizzle the dressing over the salad, and then scatter over the olives, if using. Extra fresh lemon thyme leaves can also be used for a garnish. |
| Step 5 | Serve immediately with crusty bread for a non diet day. (non fast day) |
