Fennel seared salmon nicoise salad

Salmon nicoise salad

May 1, 2014 • Cook • Views: 4662

Salmon is a bit of a luxury here, but if you’re feeling in a generous mood then this dish is the perfect way to make it worth your while. Great for a special occasion, salmon nicoise salad is an easy to pull together but impressive dish, even if you might have to forfeit some of more luxury versions of ingredients you might have back home, such as chat potatoes and cherry tomatoes. However, you can still make do with what Jakarta has to offer, especially when the quality of salmon is so (surprisingly) delicious.


Bring a saucepan of salted water to the boil and cooked potatoes for 10-12 minutes, until soft. While boiling, place a colander on top of the saucepan and steam green beans for about 3 minutes, until bright green and crunchy. Remove from heat and blanch in cold water.

Meanwhile, crush fennel seeds with the side of a knife and heat in a frypan with a splash of olive oil. Place salmon pieces in pan and season with salt and pepper. Cook for 2-3 minutes on each side, depending on the thickness of the fillet.

Arrange potatoes, green beans, olives, eggs and tomatoes on a plate, topped with salmon. Sprinkle with basil leaves and vinaigrette dressing. Season with salt and pepper, and enjoy!

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