- Roasted Mackerel with Thyme
- Spiced Mackerel
- Apricot and Honey Stuffed Mackerel
- Greek Style Mackerel
- Roast Cod with Curried Tomato Vinaigrette
- Haddock with Coarse Grain Mustard Crust
- Fish Pie with Smoked Salmon & Prawns
- Cod Loin Fillet Marinated with Lemon and Olive Oil
- Seared Salmon with Brandy and Cream Glazed Penne
- Cod Boulangere
- Roast Cod with Parma Ham
- Somerset Style Fish Casserole
- Cod with Fennel and Green Beans
- Salmon Fillet with Spinach, Carrot and Roasted Grape Salad
- Salmon Fillet Marinated with Lemon and Olive Oil
- Roasted Salmon Supreme with Nicoise-Style Salad
Roasted Salmon Supreme with Nicoise-Style Salad
A delicious salmon dish. Read about our pink salmon and view the range of salmon we have available.
Portions: 4
Ingredients
- 4 x Salmon Supremes
- Coarse Ground Black Pepper
- Salt
- 200g Yellow Pepper
- 200g Baby New Potatoes
- 200g Whole Cherry Tomatoes
- 200g French Beans
- 20g Black Olives
- 87.5ml Olive Oil
- 15g Dijon Mustard
- 1/2 Fresh Lemon
- 5g Fresh Garlic Clove
- 2ml Tabasco Sauce (Optional)
- 8g Canned Anchovies
- 10g Flat Leaf Parsley
Method
- Season the salmon fillet with half the salt and half the coarse ground pepper.
- Top and tail the French beans and then cut into 1″ pieces. Cut the potatoes into 1/2″ dice. Cut the cherry tomatoes into halves. Cut the olives into thin strips.
- Cook the beans in boiling salted water until crisp and they retain a lot of their colour. Re-fresh under cold water, drain well and put to one side. Cook the potatoes in boiling salted water until they are tender. Re-fresh under cold water and drain well. De-seed the pepper and cut into 1/2″ dice. Roast the pepper in a little of the olive oil until softened. Reserve any of the juices. Leave to cool.
- Peel and finely chop the garlic. Finely chop the parsley. Zest and juice the lemon. Finely chop the anchovies.
- Make a dressing with the pepper oil, olive oil, Dijon mustard, lemon zest and juice, chopped garlic, tabasco (if using), anchovies, remaining salt and pepper and chopped parsley.
- Roast the salmon in a pre-heated oven at 180 degrees C / 375 degrees F / Gas Mark 4 until the fillet is cooked through.
- Place the roasted peppers, diced potatoes, cherry tomatoes, beans and olives into a bowl and pour over half the dressing. Combine well.
- Place the Nicoise style salad into the centre of a warmed serving plate and then top with the warm salmon fillet.
- Drizzle the remaining dressing around the outside of the plate.