(nearly) Niçoise salad

When we lived in the mountains we belonged to a fresh food co-op and got 1.5-2kg of fresh seafood for $40 every fortnight. The selection was seasonal and varied; whatever was swimming that week that could be bought for a decent price. I admit there were times when we had a backlog of fish in the freezer but for the most part we enjoyed trying a bunch of different types of seafood and preparation styles.

Since moving to the river we’ve had fish & chips far too many times, but I can count the number of times that we’ve purchased fresh local fish on one hand (with fingers to spare).
Doing the Whole 30 may add a bit to your fruit and veg bill expenses, but in our case it has drastically cut the amount of moolah that we throw away on eating out . Don’t get me wrong, eating out can be a wonderful sensory experience, but when your sensory experience consists of hearing your baby bang on the table, seeing your toddler escape from her seat more times than you can count, smelling your meal for far too long because you are too busy feeding/entertaining/wrangling to taste it, tasting the bitter disdain that fellow diners have for you and feeling like none of it was really worth the $50 you just dropped on two coffees and a couple of steak sangas… Well, it’s not really worth it!! And now that I’m not eating grains/dairy/sugar/alcohol, finding a suitable eatery is near impossible.
So the other day we splurged and bought some fresh salmon. It’s been far too long since we’ve had fresh fish and whilst I baulked at the $35/kg price tag, I knew it was 100 times better value for money than a stressful meal out. I bought three fillets for dinner but we only ate two, leaving one lonely salmon steak for three of us the next day.
How do you make one piece of salmon serve three people? Turn it in to a salad of course! Based loosely on this recipe, we were all three satisfied and satiated. I give you my (nearly) Niçoise salad.
Salmon and sweet potato salad

Ingredients

  • 1 large salmon steak
  • 2 eggs, hard-boiled, peeled, and sliced
  • 2 small sweet potatoes, soft but not mushy (mine were baked whole that morning)
  • 3 handfuls baby spinach
  • 2 ripe Roma tomatoes, cut into eighths
  • 2 good handfuls of green beans, stem ends trimmed, blanched
  • 1-2 mini capsicums, sliced
  • 1 tbsp. capers, rinsed
  • Sea salt and freshly ground black pepper to taste
  • Vinaigrette
  • 1/2 cup lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 1 Tbsp. fresh thyme leaves, finely chopped
  • 2 Tbsp. fresh basil leaves, finely chopped
  • 2 tsp. fresh oregano leaves, finely chopped (or 1 tsp dried)
  • 1 tsp. Dijon mustard
  • Sea salt and freshly ground black pepper to taste

Method
Preheat the oven or your BBQ (we used our weber) to 200C. Rub the salmon steak with a wee bit of oil and season with salt and pepper, then cook on a lined tray for 10 minutes. Let it rest for 5-10 minutes then slice it up. Arrange all the ingredients for the salad on a plate. Sprinkle some capers all over the salad, drizzle the vinegarette and you’re good to go.

Jenn xx
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Two Beautiful Bunnies

I'm a mama to two beautiful babies. I have started this blog to gather my thoughts and try to improve who I am as a person but particularly as a mother, wife, daughter and sister.

Gabrielle Bernstein, Inc.

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