21 May 2017

Plate Up. Sweet Chilli Glazed Salmon Nicoise Salad

I've never been one to gush over salads for meals... If I'm going to eat a salad, it needs to be a warm one.  I'm a girl who likes something a bit more substantial. Green salad for dinner? No thanks. Warm, salmon Nicoise salad? That'll do nicely!

This recipe is great to whip up midweek because I'm betting you'll most-likely have the ingredients in your kitchen. It's healthy but tasty too - the best combination really. I can't go for all this no-sugar, no-fat, no-carb trend. Where's the fun in that? We only live once. If you agree, try this one out...

What you'll need
250g salmon fillet
200g new potatoes
100g green beans
2 eggs
A handful of cherry tomatoes
Olive oil
1 teaspoon chilli flakes
1 teaspoon brown sugar

What to do
Preheat your oven to 200degrees Celsius. Mix up your chilli, brown sugar and a glug (technical term) of oil for your salmon glaze. Slather your salmon generously and pop it in the oven.

Meanwhile, hard-boil your eggs. My trick is to put them in the water cold. Bring the water to the boil and then time 10mins after boiling. Perfect.

While they're on the boil, chop up your potatoes and boil them in salted water, adding your green beans in when they're nearly done.

Now it's really all just about assembly. Grab a nice big salad dish and pop your potatoes and beans down first. Sprinkle over your tomatoes, add your sliced hard-boiled eggs, add your salmon (broken into chunks - be sure to lick your fingers, it should be sticky and delicious) and a few dollops of ricotta. Drizzle with olive oil and your masterpiece is complete.

You can mix up a traditional mustard dressing if you wish but I prefer it plain. Let me know what do you think? Better than a low-carb, no-sugar alternative, surely?

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Photos by Krissie.