Wow, what a contrast to my last blog this is… I have gone from warming and wintery to fresh and summery. The reason behind this was simply because I ate way too much at lunchtime and wanted something light and satisfying for dinner. I had some friends visiting for the weekend and we discovered this awesome new restaurant on Bristol Harbourside called ‘The Stable’. It is a really rustic, warm and friendly restaurant that advertises ‘Bristol’s best Pizza, Pie’s and Cider’, and what could be more appealing than that. They have a cider menu more extensive than their food and their pizza’s and pies are hearty, stone baked and smothered in awesome toppings. I opted for one that included local Bath chorizo, West Country Smoked Ham, Field Mushrooms and Marinated Ground Beef, how awesome does that sound?! Now I am sure that you can imagine, after that feast we didn’t feel like a huge meal before a night out on the town (or in our case, a lot of glasses of prosecco, X-Factor and a boogie around the living room).
This salad was perfect for this particular occasion and was super scrumptious. Now I had to call it a ‘sort of’ salmon nicoise because I totally forgot the potatoes, and I made up the dressing, so this dish has an official ‘homemade with mess’ stamp on it, I hope you approve!
For the salad
– 3 x salmon steaks
– 75g butter – cut into 3 slithers
– Salt and pepper
– 6 eggs – cooked in boiling water for 5 minutes for a runny middle, longer if you prefer them hard boiled
– Mixed Leaves
– Large handful green beans – top and tailed and cooked in salty boiled water for 4-5 minutes
For the dressing
– 1 tbsp cream
– 2 tbsp extra virgin olive oil
– 1 tbsp white wine vinegar
– 1 tsp sugar
– 1 tsp capers
– 1 handful coriander
Preheat the oven to 180’C
Tear off three sheets of foil, place a nob of butter on each and place the salmon on top
Give the salmon a good twist of salt and pepper and run all over
Wrap the salmon in the foil until it is sealed and cook in the oven for 20 minutes (may need more or less depending on the size.)
In the meantime plate up all the salad ingredients and make the dressing my simply whizzing together the ingredients in a blender
Once the salmon is cooked, flake it out ad spread over the salad.
Stir the salmon juice from the parcels into the dressing and coat the salad.
If you are after something more filling simply add some boiled new potatoes or a bread roll and butter.