The other day I spotted a recipe for salmon nicoise and I haven’t been able to get the idea out of my head. Since I luckily had a couple of salmon fillets in the freezer, I decided to give it a whirl. I reckon pesto and salmon go beautifully together, so I threw in a pesto dressing – it was a trip to food heaven.
1 salmon fillet – skin off
Anchovy paste (optional)
White wine vinegar
Boil the potatoes until tender. This can be done in advance if you want them cold, or as you cook if you prefer them warm. Arrange the lettuce on a plate (I tend to leave a bit of a gap in the middle so that they don’t wilt when you add the salmon). Spread the non-skin side of the salmon with a little anchovy paste and sprinkle with a pinch of sugar.
For the dressing, roughly chop a spoonful of capers and 4 or 5 anchovy fillets. Mix with a spoonful of pesto, pepper and enough olive oil to get it to your preferred consistency. Taste and add a squeeze of lemon and a pinch of sugar and adjust the proportions if needed.
When the potatoes are cooked, heat a frying pan on a medium heat with a little oil. Add the salmon skin side down and cook for about 4 minutes. Cut the potatoes into chunks and add them to the lettuce. Dribble over about half the dressing. Flip the salmon and cook for 4 more minutes on the other side.
Meanwhile, bring a small pan of water to a gentle simmer and add a good slosh of vinegar. Roughly chop a few sundried tomatoes. Once the salmon is cooked, take it out of the pan and let it rest. Poach your egg in the simmering water, I like a soft poach so I give mine 3 minutes, cook yours for longer if you like.
Put the salmon fillet in the middle of the lettuce, then top with the sundried tomatoes, your poached egg and a few whole capers. Drizzle over the remaining dressing and tuck in xx
Tip: for super crispy, caramelised salmon. do not move it around in the pan while it is cooking. Just lay it in and resist the temptation to fiddle.