Updated: May 9
Prep Time 5 minutes - Total Time 20 minutes - Serves 2
My mum would make tune nicoise all the time when I lived at home, I loved it and I’ve been making it for years. But I’ve switched up a couple of the ingredients, salmon instead of tuna, asparagus instead of green beans (sometimes both) and roasting the tomatoes and pan-frying the new potatoes.
But from time to time I still return to my mum‘s classic version with tin tuna.
2 salmon fillets (approximately 240g total).
250g of new potatoes, cut in half lengthwise.
3 large eggs.
150g of aromático tomatoes or vine cherry tomatoes.
1/2 a red onion, thinly sliced.
120g of asparagus tips.
1 handful of black olives.
6-8 white anchovies fillets.
2 baby gem lettuce or half a small iceberg, roughly chopped.
2 garlic, chopped.
2 tsp Dijon mustard.
4 tbsp of extra-virgin olive oil.
2 tbsp red wine vinegar.
2 tbsp of honey.
For the dressing, in a pestle and mortar add a pinch of salt, the garlic and dash to make a paste. Then simply add the rest of the ingredients, mix then pop to one side.
Place the tomatoes and salmon (skin side down) onto a roasting tray and brush with a little of the marinade, pop into a preheated oven set at 200° for 10 minutes.
While the salmon is in the oven get the potatoes into a large saucepan of salted boiling water and cook for 10 minutes or till tender. Once done, drain well and pan fry in a little olive oil over a high heat for a few minutes so they go golden and crispy.
In a separate saucepan filled with salted boiling water add the eggs and asparagus. Cook for 5 1/2 minutes then drain.
It’s now time to assemble the salad. Take a large serving plate and add the red onions, black olives, anchovies, potatoes and lettuce. Slice the asparagus in half and add to the plate. Take half of the dressing and mix into the salad. Now sit the salmon on top, add the anchovy, tomatoes, eggs and drizzle over the remaining dressing.