Sam’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
500g 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)