Summary
GET some oily fish into your diet with flavours of Mediterranean holidays with this recipe for salmon nicoise salad from Stainton chef Jonathan Lee.
Serves 4 Ingredients: 200g baby new potatoes 300g green beans, topped and tailed 2 x 150g salmon fillets 4 little gem lettuces or cos lettuce hearts, shredded 250g cherry tomatoes, halved 8 black olives or more, to taste 1 red onion, sliced Bunch of basil, torn up Seasoning to taste Dressing: Zest and juice of one lemon 1 tablespoon Dijon mustard Pinch dried mixed herbs Method: Boil beans and potatoes until cooked, then cool under water. Slice the potatoes in half and pull apart the beans in half.See the full content of this document
Extract
A Tasty Touch of the Med ; Recipe
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