Grilled Salmon Nicoise with Brown Butter and Caper Dressing

Name: Grilled Salmon Nicoise with Brown Butter and Caper Dressing
Cook time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 400g new potatoes; 4 eggs; 160g green beans, trimmed; 1x400g piece of salmon, or 4 fillets; Vegetable oil, for frying; 100g (3 cups) mixed lettuce leaves; 150g cherry tomatoes, halved; 40g (scant 1/4 cup) pitted black olives; 1 tbsp basil leaves; Sea salt; Freshly ground black pepper; 80g (generous 1/3 cup) butter; 4 anchovies in oil; 2 tbsp fine capers; Zest and juice of 1 lemon; Pinch of chilli flakes; 100ml (scant 1/2 cup) olive oil

11 steps

Cook:10min

It turns out that many of the things we think are essential elements of a traditional salad nicoise - tuna, potatoes, green beans - aren't actually traditional at all, so why not swap the tuna for salmon? You can leave out the potatoes and green beans too, if you like, but there must be ripe tomatoes, anchovies and black olives for the true taste of the French Riviera.

Updated at: Thu, 17 Aug 2023 03:00:21 GMT

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Ingredients

4 servings

400gnew potatoes

4eggs

160ggreen beans

trimmed

1 x 400gsalmon

vegetable oil for frying

100gmixed lettuce leaves

150gcherry tomatoes

halved

40gpitted black olives

1 Tbspbasil leaves

sea salt

freshly ground black pepper

80gbutter

4anchovies in oil

2 Tbspfine capers

1lemon

zest and juice of

chilli flakes

100mlolive oil

Instructions

Step 1

Place a griddle (grill) pan over a high heat. Fill the kettle with water and bring to the boil.

Step 2

Slice the potatoes into rings 5mm thick, place them in a saucepan and cover with boiling water. Add the eggs, place over a medium-high heat and cook for 5 minutes.

Step 3

Put the green beans into a steamer and place over the potatoes with the lid on.

Step 4

Meanwhile, season the salmon with the sea salt.

Step 5

Drizzle a little oil onto the hot griddle pan and add the fish, skin-side down. Allow to cook for 3 minutes, then flip and cook for a further 3 minutes.

Step 6

While the potatoes, eggs and salmon are cooking, make the dressing: put the butter into a small saucepan and place over a medium heat to melt. Chop the anchovies and crush to make a paste.

Step 7

When the butter is foaming and beginning to smell nutty, add the capers and anchovies. Stir well, then add the lemon zest and juice, chilli flakes and olive oil and stir again. Transfer to a large bowl.

Step 8

Put the mixed leaves and tomatoes into a serving bowl and season with salt and pepper.

Step 9

Remove the beans from the steamer and dry on kitchen paper (paper towel). Drain the potatoes and eggs, putting the potatoes into the bowl with the dressing and the eggs into a bowl of cold water.

Step 10

Toss the potatoes in the warm dressing, then add to the salad bowl and toss everything together.

Step 11

Peel and halve the eggs, then place them on the salad with the green beans and the salmon. Scatter over the olives and basil leaves before serving.