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Salmon with a salad from Nice & an anchovy mayo


  • Cook the potatoes in lightly salted, boiling water until tender, adding the beans for the last minute or so. Drain well. 
  • Mix the mayonnaise, sour cream, lemon juice and 2-3 chopped anchovies with a little of the oil and a little hot water if too thick. Taste for seasoning and set aside. 
  • Heat a little oil in a heavy-bottomed pan and cook the salmon to the desired degree, skin side down first. 
  • To serve, arrange the leaves, tomatoes, olives, potatoes, beans, a few more anchovies if you like and the eggs on individual plates. Sprinkle with a little olive oil and balsamic. Then place the salmon on top and scatter the anchovy mayonnaise over.


  • sea salt & freshly ground pepper
  • 8 baby potatoes (chats), halved
  • 8-12 small green beans, topped & tailed and halved
  • 3 tbsp mayonnaise
  • 2 tbsp sour cream
  • juice of ½ lemon
  • 1 small jar anchovies
  • a little hot water, if needed
  • olive oil
  • 4 x 180 gm salmon steaks, skin on & pin bones removed
  • a good bunch of wild rocket or any baby leaves
  • ½ punnet cherry tomatoes, halved
  • 12 pitted black olives
  • 4 medium-boiled eggs, peeled & halved
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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