Seared Salmon on Chargrilled Nicoise Salad

Recipe courtesy of Hello Magazine many years ago.

This dish is served with sugar snap peas and sun-blush tomatoes, this is an elegant and colourful way to serve salmon.

Serves: 4

225g (8oz) new potatoes
225g (8oz) sugar snap peas
6 tbsp extra virgin olive oil
225g (8oz) sunblush tomatoes
100gg (4oz) black olives
100g (4oz) anchovy fillets
50g (2oz) roasted peppers, chopped
4 tbsp lemon flavoured oil
Sea salt and cracked black pepper
4 x 75g (3oz) Scottish Salmon fillets
Small bunch of fresh basil


  1. Boil the potatoes in a pan of salted water until just cooked. Drain, cool and cut each potato into six wedges.
  2. Blanch the sugar snap peas in a pan of salted water for 30 seconds. Drain, cool under cold water and slice into fine strips.
  3. Heat a ridged grill pan until smoking. Brush the potato wedges with 2 tablespoons olive oil and cook on the grill for 20 seconds on each side. Transfer to a bowl and add the tomatoes, olives, anchovies, peppers and sliced sugar snaps. Add the lemon, oil, salt and pepper and toss lightly.
  4. When ready to serve, reheat the grill pan, brush the salmon fillets with 2 tablespoons olive oil and cook for 1 minute, skin side down. Turn the fillets over, turn off the heat and leave to cook for 2 more minutes. Blend the basil with the remaining olive oil.
  5. Arrange the salad on serving plates with the salmon on top, skin side up. Spoon the basil oil around.

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