Sam's Secrets - Salmon Nicoise - Edinburgh Training and Conference Venue

Sam in RestaurantSam’s Secrets – Salmon Nicoise

I love fish and our delegates seem to share my feelings. Inspired by the South of France, the combination of flavours in this Nicoise salad are amazing. It’s a big hit with our delegates here at the Venue.

Before I give you the recipe, here’s a quick tip for the easy way to tell when fish is perfectly cooked … quite simply, put a knife into the flesh. The knife will sink straight in if it’s cooked.

Of course, if you’re cooking tuna or salmon that you want to serve medium or rare, then you’re looking for that resistance. A perfectly cooked fish will still be just a little pink in the middle.

Also season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is just something about lemon and fish that is heavenly.

Sam’s Salmon Nicoise – The Recipe

Serves 4

Sam's Salmon Nicoise500g baby potatoes
200g green beans
4 free range eggs
Zest and juice of 1 lemon
1 tbsp capers, finely chopped
2 tbsp extra virgin olive oil
1 heaped tsp wholegrain mustard
200g cherry tomatoes, halved
100g olives, halved  (kalamata)
4 salmon fillets, skins removed
8 anchovy fillets (optional)


  • Cook the baby potatoes in some simmering water for about 15-20 minutes until tender, adding the green beans to the pan 5 minutes before they are cooked.
  • Meanwhile, cook the eggs in boiling water for 5 minutes. Peel them and cut in half and set aside .
  • To make the dressing, whisk the lemon zest and juice, capers, olive oil, wholegrain mustard and some ground black pepper.
  • Lightly season the salmon.  Bake or poach  for around 8/9 minutes or until just cooked.
  • In a bowl mix the halved potatoes, green beans, olives, cherry tomatoes and dressing.
  • Arrange on plates, adding the halved eggs and set the cooked salmon fillets on top.
  • Finish with a squeeze of lemon juice.

Bon appetit!

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