Crispy Salmon ‘Kinda’ Nicoise

Potatoes get such an unfair wrap! Did you know that cooking and cooling your potatoes in the fridge increases the resistance starch and promotes a diverse gut microbiome? Even better, this recipe calls for new baby kipflers which are lower GI than other varieties meaning sustained energy all day long.

Lunch

Dinner

A Little Longer

Serves 2

Prep Time 30 Mins

Cook Time 7 Mins

Method

1
Arrange salad ingredients amongst plates - lay down a base of radicchio, followed by the potatoes, green beans, green olives and pickled red onion.
2
Make the creamy anchovy dressing - place all ingredients in a high speed blender and blitz until smooth and creamy.
3
Make the crispy salmon - pat the skin side dry using a paper towel and season generously with salt. Heat a non-stick pan with olive oil over a high heat. Once hot, place the skin side of the fish down and gently press for a few seconds to ensure full contact with the pan. Turn the heat down slightly and cook for 3 minutes on the skin side, before flipping and cooking for a further 2 minutes. Turn off heat and let rest in the pan for 1 minute.
4
Place the crispy salmon fillets on top of the salad and serve with dollops of the creamy dressing.