Last week I had this uncontrollable need to eat salmon. One day I managed to have it for breakfast, lunch and dinner… And yet the craving continued so rather than having another smoked salmon and cream cheese sandwich, I decided to have a big plate of this scrumptious Mediterranean-style hot-smoked salmon salad.
The recipe is a cross between a traditional Nicoise salad, a non-traditional Nicoise salad and one of those “I’ll use what’s in the fridge” salads. I normally use seared tuna steaks or canned tuna in oil for the Nicoise, but this time I wasn’t having any of it – I had to have salmon.
The hot-smoked salmon portions are great for when you’re too busy to cook, but want to have a healthy and nutritious meal. I don’t bother with potatoes in this recipe, but do insist on adding a soft boiled egg to the mix. The runny yolk makes for a great dressing.
If you’re cooking for one, you can take the second portion for lunch the next day, just leave the egg to cook a couple of minutes longer as the salad will keep better if the egg is hard boiled.
Quick salmon salad with juicy tomatoes, cucumber and beans
- 1 hot-smoked salmon portion, cut in half and shredded
- 2 ripe tomatoes, cut into wedges
- 1/2 cucumber, cut in half longways and deseeded
- 2 baby artichoke hearts, cut in quarters
- 1/4 avocado, diced
- 1 small can of four bean mix
- a handful of salad greens
- 2 soft boiled eggs (hard boiled if you are keeping a portion for lunch the next day)
- spring onions, chopped
- mayonnaise and lemon juice to dress
Layer all ingredients on a big salad plate starting with lettuce greens, followed by tomatoes, cucumber, avocado, beans and artichokes. Squeeze over some lemon juice. Dot salad generously with salmon, some mayonnaise and chopped spring onions.
Serve with a soft boiled egg on top – you can read here how to make the perfect soft-boiled egg. Cut the egg open just before serving.
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