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Salmon nicoise salad

Salmon nicoise salad

Total Time
45 min
20 min
25 min


Baby potatoes

750 g, cut into 2cm thick slices

Lemon juice

cup(s), (80ml)


1 whole, small, finely chopped

Capers, rinsed, drained

2 tbs

Olive oil

1½ tbs

Dijon mustard

2 tsp

Green string beans

225 g

Skinless salmon

225 g

Cos lettuce

2 baby, leaves torn


2 medium, cut into wedges

Boiled egg(s)

2 medium, sliced

Black olives, drained

12 individual, small


  1. Place potatoes in a medium saucepan and cover with water. Season with salt. Bring to the boil. Reduce heat and simmer for 7-10 minutes or until tender.
  2. Meanwhile, place juice, eschalot, capers, oil, mustard and 1½ tablespoons water in a small food processor or blender. Process until smooth (you’ll need to scrape down sides with a spatula several times). Transfer potatoes to a bowl with a slotted spoon (keep pan of boiling water). Add 1 tablespoon dressing to potatoes and toss to coat. Set aside to cool.
  3. Add beans to simmering water. Cook for 3-4 minutes or until just tender. Remove beans from pan with a slotted spoon (keep pan of boiling water). Refresh beans under cold water and drain.
  4. Place salmon in a steamer basket and season with salt and pepper. Set steamer over simmering water. Cover and steam fish for 8-10 minutes or until just opaque in center.
  5. Meanwhile, divide lettuce, potatoes, beans, tomatoes, eggs and olives among 4 plates. Flake salmon and divide between plates. Drizzle with dressing to serve.