Hi everyone! Has been awhile but I’m back and man do I have something for you! Now that the weather is warming up again I am happy to say the soups are just about out and the salads are coming back in avengeance! With a hankering for salmon I decided to combine the two and create my own take on the traditional salmon (or more traditionally tuna) Nicoise Salad! Tried and tested on my other half earlier this evening this dish is a winner all round. Packed full of flavour, complementing textures, healthy fats and a tonne of fresh, crunchy salad veggies to up your vitamin and mineral intake there is really nothing not to like about this dish!
As a bit of an experimenter in the kitchen, I decided to mix things up a bit and swapped the traditional steamed spuds for roasted sweet potato, swapped the boiled eggs for poached and added a sprinkling of lightly toasted almonds for an extra crunch!
Not only did the sweet potato add a tonne of flavour to the dish but from a nutritional perspective, using this lovely starchy vege instead of plain old potatoes helped to lower the overall GI (glycemic index) of the dish ever so slightly! Sweet potato also contains betacarotene which is a precursor for vitamin A (a vitamin essential for maintaining a healthy immune system, skin integrity and eyes). Furthermore, not only did adding the crunchy almonds create a textural party in your mouth but they are also a great source of healthy monounsaturated fats…Great for your general health AND lowering your cholesterol! As are the omega 3 fats found in the salmon… Winning!! The boiled eggs on the other hand were really just there for show, but I have to say, they were delicious, as they just oozed over the salad to create a lovely creamy textured sauce for the dish!
To recreate this dish here is what you will need for 2 people:
For the salad:
x2 Salmon fillets
handful of green beans, halved
small handful of kalamata olives
1/2 bag of mixed leaves
1/2 punnet cherry tomatoes
1 small sweet potato, chopped into bite sized chunks
2 tbsp toasted slivered almonds
For the dressing:
1 tbsp olive oil
juice of 1 lemon
1 tsp seeded mustard
salt & pepper to taste
1/2 tsp minced garlic
What to do…
Preheat your oven to 180 degrees fan forced.
Place the chopped sweet potato on a lined baking tray, spray with olive oil and season with salt and pepper and a sprinkling of paprika. Cook in a moderate oven for 20-25mins or until soft and slightly browned around the edges.
Begin constructing the salad by adding the mixed leaves, olives and the chopped cherry tomatoes. Then steam the green beans and once cool add them to the salad.
For the dressing, add all of the ingredients to a small bowl and mix well. Set aside until ready to serve.
Meanwhile, boil some water in a saucepan and allow to simmer on low heat until you are ready to poach your eggs.
While your water is simmering away, place a non-stick frypan over moderate heat on the stove and spray with oil. Pat dry your salmon fillet and season lightly with salt and pepper. Place your salmon to the pan skin down and leave for 4-5mins before turning. Leave facedown for a further 2 mins (or until cooked to your liking) before removing from the heat.
Leave the salmon to rest while you quickly poach your eggs which should only take 2-3 mins. (Make sure the water is only simmering when you drop your eggs in otherwise the whites will go everywhere! ) Once cooked to your liking remove the eggs from the water and set aside while you assemble the rest of the salad.
To finish off the salad, gently break the salmon into large chunky flakes or pieces and scatter over the salad along with the roasted sweet potato before dividing the salad amongst your serving bowls.
Finally top each salad bowl with a poached egg, a sprinkling of toasted almonds and a drizzle of the homemade salad dressing!
And a point to note, if you wanted to jazz up this salad a little further you could always add in some avocado or a sprinkling of marianted fetta cheese for a little extra indulgence!
Hope you enjoy this one as much as I did!