Just in time for the opening of Fern Tree, the Spa at Half Moon, Spa Director Stephen Phillips is debuting some of the scrumptious easy to prepare recipes that will be on show at the brand new spa café.
This week we will be featuring the Salad Nicoise with Salmon. Bon appétit!
Salad Nicoise with Salmon
Ingredients
- 8 small potatoes, quartered
- ½ pound green beans
- ½ medium onion, thinly sliced
- 1 small red bell pepper, sliced
- 8 cherry tomatoes, quartered
- 2 tablespoons capers, drained and rinsed
- 4 cups baby greens, washed and drained
Salad Dressing
- ¼ cup red wine vinegar
- 2 tablespoons vegetable stock
- 1 teaspoon anchovy paste
- 1 ½ tablespoons olive oil
- Pinch salt
- Pinch black pepper
- 4 4-ounce Salmon Filets
- 4 whole green onions
- 4 tablespoons chopped black nicoise olives
- 2 hard-boiled eggs
Instructions
- Arrange steam basket in saucepan over boiling water
- Add quartered potatoes and green beans and remove green beans with tongs when crisp but tender. Continue cooking potatoes until done.
- Lightly coat a small sauté pan with olive oil. Sauté onions and bell peppers until tender
- In a medium mixing bowl, combine onions, peppers, string beans, potatoes, tomatoes and Capers and mix well
- Combine all ingredients for salad dressing in a blender and puree briefly. Set a side.
- Prepare hot coals for grilling or preheat broiler. Grill or broil filets 3 to 4 minutes per side.
- Toss greens with vegetables and mix well. Divide between serving plates and top each salad with 1 tablespoon olives, and ½ hard-boiled egg. Salmon filet and 2 tablespoons salad dressing. Garnish with a whole green onion.
Serving Info
Makes 4 servings
Nutrition Information
330 calories * 29 gm carbohydrates * 10.gm fat * 160mg cholesterol * 34 gm Protein * 651 mg Sodium * 5 gm Fiber
Stephen's verdict: A balanced meal in both protein and carbohydrates while low in fat.
