WARM HEARTY SALMON NIÇOISE

This well-balanced recipe gives you all you need for a satisfying meal, with plenty of high-class protein and Vitamin D provided by the salmon and eggs, with Vitamin C and fibre from the beans and new potatoes. And it tastes SO good! Remember, Vitamin D is important for healthy bones and teeth – and we don’t always get enough!

Preparation: 10min Cooking: 20min

INGREDIENTS (serves 4)

◆ 500g new potatoes, scrubbed

◆ 2 eggs

◆ 4 x 150g salmon fillets, thawed if frozen

◆ 20g butter

◆ 150g fine green beans, trimmed

◆ 6tbsp olive oil

◆ 1tsp Dijon mustard

◆ 3tbsp lemon juice

◆ Salt and freshly-ground black pepper

◆ 100g mixed olives

◆ Flat leaf parsley, to garnish

1 Cook the potatoes in lightly salted simmering water for 20min, until tender. At the same time, cook the eggs in boiling water for 12min.

2 Preheat the grill. Arrange the salmon fillets on the grill rack with a knob of butter on top of each. Grill for 6-8min, depending on their thickness.

3 Lightly cook the green beans in boiling water for 4-5min – they need to remain quite crunchy. Drain well.

4 Make the salad dressing by whisking together the olive oil, Dijon mustard and lemon juice. Season to taste. Drain the potatoes thoroughly, then toss them in half this dressing.

5 Share the potatoes, fine green beans and olives between 4 serving plates. Shell the boiled eggs, cut each one into 6, and arrange on the salads. Place the salmon fillets on top. Drizzle with the remaining dressing and garnish with flat leaf parsley. Serve at once.

Cook’s Tip: Try making this recipe with seared tuna steaks instead of salmon.

Continued overleaf