A Niçoise-leaning dinner salad that actually fills you up

$2.05/serving$2.08at the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• salmon300 g
• potato3 ea
• green bean2 handfuls
• spring mix3 handfuls
• mustard1 tbsp
• red wine vinegar4 tsp
• olive oil4 tbsp
• shallot1 ea

Method

1One-pot boil

• •Halve the potatoes and cover them with cold salted water.
• •Boil 12 minutes until a fork slides in.
• •Trim the green beans and drop them in for the final 3 minutes so they stay snappy.
• •Drain everything well.

2Dressing

• •Meanwhile, mince the shallot.
• •Whisk the shallot with the mustard, red wine vinegar, 3 tbsp of the olive oil, a pinch of salt and pepper until creamy.
• •Toss the warm potatoes and green beans in half of the dressing.

3Sear the salmon

• •Pat the salmon dry and season it.
• •Sear the salmon skin-down in the last tbsp of olive oil over medium-high heat 4 minutes until the skin releases and crisps.
• •Flip and cook 1 to 2 minutes until just cooked at the centre.
• •Break the salmon into big flakes.

4Assemble and plate

• •Spread the greens across a platter.
• •Arrange the dressed potatoes and green beans over the greens.
• •Lay the salmon flakes on top with the crispy skin.
• •Spoon the remaining dressing across the fish.