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Salmon salad Provencale

Method

  • Boil the potatoes in plenty of lightly salted, boiling water until tender, adding the beans for the last few minutes. Drain well. 
  • In another pot, cook the eggs in boiling water for 7 mins and peel when cool enough to handle. 
  • To make the vinaigrette, whisk the vinegar with 1 tbsp mustard and seasonings in a bowl.
  • Then combine the oils and add to the vinegar mixture, little by little, continually whisking. Set aside. 
  • To make the dressing, puree the roasted capsicum and anchovies in a food processor. 
  • Add mayonnaise and sour cream with the remaining mustard and garlic. Whiz up until well combined. Also set aside. 
  • Spray the salmon on both sides with oil and cook on a preheated ridged grill (or BBQ) to the desired degree. 
  • Slice the potatoes and eggs. 
  • To serve, arrange the potatoes, beans, olives, tomatoes and eggs on individual plates. Drizzle plenty of the vinaigrette over, top with a piece of salmon and sprinkle with the dressing to taste.

Ingredients

  • 4 chats (baby potatoes), peeled
  • sea salt & freshly ground pepper
  • 16 green beans, halved
  • 4 eggs
  • 2 tbsp white wine vinegar
  • 1½ heaped tbsp Dijon mustard
  • 60 ml vegetable oil
  • 60 ml olive oil
  • 2-3 pieces roasted capsicum
  • a few anchovies
  • ½ cup mayonnaise
  • 2 tbsp sour cream
  • 2 garlic cloves, crushed
  • olive oil spray
  • 4 x 150 gm pieces fresh salmon, boned & skin removed
  • a few pitted black olives, halved
  • a few cherry tomatoes, sliced

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm