My veg patch is still producing salad leaves, spicy rocket, peppery mustard and frilly lettuce. Plus the beans are just starting to produce, picked when tiny-an ‘unbuyable’ late summer treat. These ‘White Lady’ runner beans are delicious and the white flowers very pretty, behind them you can just catch a glimpse of the sultry, dark ‘Purple Cascade’ French beans. Another good looker for the plot. Hmm..now what to make?
This fresh salmon nicoise would be lovely for a late summer evening perfect eaten in the garden with a glass of something cold and fizzy. Ok I know I’m getting carried away here. It is highly unlikely that this will take place in Cumbria in September but perhaps we really will get an Indian summer.
This is easily put together and then whipped out to impress.
FRESH SALMON NICOISE
Serves 4 as a starter or 2 as main course with crusty bread.
2 salmon steaks approx. 175g each
A little butter, sea salt and black pepper
175g French beans, trimmed and cut in half
225g cherry tomatoes
Salad leaves or crisp lettuce heart
Approx. tbsp. finely sliced red or mild onion
½ cucumber. Peeled and thinly sliced
2 handfuls salad leaves (any mixture will do, I used frilly lettuce, mustard and rocket leaves)
1 teasp capers
Handful of black olives
4 hard boiled eggs cut in quarters
50g can anchovies drained, each cut along length with pair of scissors.
Fresh herbs to garnish, chives, parsley or basil
5 tbsp. olive oil
1 tbsp. white wine vinegar
1 garlic clove, peeled and finely chopped
1 teasp grain mustard
1 teasp sugar or sweetener
Sea salt or freshly ground black pepper
(You can add a little water if you find this too strong)
- Cook the salmon steaks with a little butter and seasoning either in a foil parcel in a moderate oven for 10-15 minutes. I find it easier to use the microwave for all fish-just put the steaks in a suitable container with a little butter and seasoning and cook for about 4 minutes turning midway. Remove from oven and allow to cool.
- Drop the beans in a pan of salted boiling water and cook for 2-3 minutes until just tender. Drain and refresh under cold running water and then pat dry with kitchen paper.
- Put all the ingredients for the dressing in a screw top jar and shake well. Taste and adjust to suit.
- Put beans, tomatoes, salad leaves, cucumber, capers and olives in a large bowl, add ¾ of the dressing and then toss lightly to mix well. Arrange on a serving plate.
- Remove the bone and skin from the salmon and flake the flesh with a fork. Arrange the salmon on top of the salad and drizzle a little dressing on top. Arrange the quarters of egg on top and lay the anchovies in a cross over each one. Sprinkle with fresh herbs such as chives/flat leaved parsley/basil if you have them and serve at once.