Salmon nicoise salad
Dean Edwards pays homage to Cannes with a warm nicoise salad, but he's got a bit of a twist, using salmon instead of the traditional tuna.
(Serves 4)
Ingredients:
12 plum tomatoes, halved2 cloves garlic ,crushed30ml balsamic vinegar1 tbsp olive oil, plus extra for frying2 skinless salmon fillets200g green beans4 medium eggs300g new potatoes (Jersey royals)3 little gem lettuce50g black olives, pitted
For the dressing:
50ml extra virgin olive oil2 tbsp sherry vinegar1 tsp Dijon mustard½ clove garlic, crushedSmall drizzle honey
Method:
Preheat the oven to 170C / gas mark 3 then place the tomato halves on a baking tray. Scatter over the garlic then drizzle them with the balsamic and olive oil. Season with salt and pepper then roast for 40 minutes.
Fry the salmon skin side down in the oil for 4-5 minutes or until the skin is golden and crispy and the fish has cooked ¾ of the way through, turn then cook for a further 1-2 minutes then remove the fish from the pan
Meanwhile cook the green beans in boiling salted water for 4-5 minutes, drain and refresh in ice water then drain again
Boil the eggs for 7 minutes, leave to cool then peel and quarter.
Meanwhile make your dressing by whisking together the oil, vinegar, mustard, garlic and honey then season with salt and pepper
Cook the potatoes in salted boiling water for 12-15 minutes or until cooked through, slice in half
In a large bowl dress the gem lettuce, potatoes and beans. Portion between the plates, add the slow roasted tomatoes, eggs and a scattering of olives then flake over the salmon.