A twist on the classic tuna dish, this salmon niçoise is a fabulous way to encourage the kids to eat more fish, as well as vegetables. Salmon, especially, is fantastic for kids’ development, with high levels of Omega 3 contributing to brain function and high protein levels helping with muscle development.
Ingredients:
- 2 skin-on salmon fillets
- Small handful of cherry tomatoes, halved
- 250g new potatoes, halved
- 150g green beans
- 2 eggs
- 2 tbsp black olives
- 2 baby gem lettuces, chopped 6 anchovies (optional)
For the dressing:
- 4 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- Zest and juice of half a lemon
Method:
- Boil the potatoes in salted water for around 15 minutes until tender. Drain and set aside. Meanwhile, blanch the beans in salted water for three minutes. Set aside and boil the eggs in the same pan for six minutes.
- Pan-fry the salmon, skin side down for three minutes until crispy. Flip and cook for a further two minutes or until cooked thoroughly
- In a large bowl, mix together the lettuce, tomatoes, olives, beans and potatoes. Whisk together all the dressing ingredients in a small bowl and season with salt. Pour the dressing over the salad and toss together
- Peel the eggs and cut into quarters. Divide the salad between two serving bowls and flake over the salmon. Then top with the eggs and anchovies, if using.
