Seasonal Recipe - Salmon Niçoise Salad

This is a delicious protein-packed salad full of beneficial omega-3 antiinflammatory fats, and using walnut oil in the dressing is an easy way to further boost your intake of these healthy fats. This creamy dressing is equally delicious drizzled over any cooked fish or seafood.

Salmon Niçoise Salad

With herb, caper and walnut dressing

Ingredients

2 boneless salmon or trout fillets, about 120g each, skin on Preparation time: 15 minutes Cooking time: 10 minutes Serves 2

Dressing

2 tbsp walnut oil 1 tbsp olive oil 2 tbsp capers Juice of ½ lemon Zest of 1 lemon 1 tsp Dijon mustard 2 tbsp chopped fresh herbs e.g. parsley, basil Salt and freshly ground black pepper Salad 6 new potatoes, halved 60g French beans, halved Bag of mixed lettuce leaves ½ cucumber, cut into ribbons 1 tbsp capers 10 cherry tomatoes, halved 30g black or green olives, pitted 1 hard-boiled egg, cut into quarters

1. Bring a large steamer to the boil, tip the potatoes into the water then lay the fish fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins, until the fish is cooked through, then remove and set aside. 2. Blanch the beans for 1-2 minutes then drain. 3. Place the mixed leaves in a large bowl and toss in the potatoes, cucumber, capers and beans. Scatter over the olives and tomatoes. 4. Flake the fish into large chunks, discarding the skin, and add to the salad with the egg. 5. Whisk all the ingredients for the dressing together and season to taste. Drizzle over the salad just before serving.