Hastings - Glenarm Salmon Niscoise


Glenarm Salmon Niscoise with Sun blushed Tomato Dressing



Preparation Time:

Cooking Time:



  • For the salmon:
  • Salt & pepper
  • ½ a Lemon
  • flavoured stock or half a lemon in the water will add an extra dimension to the taste. Season with salt & whole black pepper.
  • For the dressing:
  • 1 large garlic clove, crushed
  • 2 tbs. red wine vinegar
  • 2 tbs. Lemon juice
  • 100g sun blushed tomatoes, finely chopped
  • 2 plum tomatoes, chopped
  • 100ml good olive oil
  • Salt & pepper and lemon juice to taste
  • For the salad
  • 2 large plum tomatoes cut into eighths
  • 1 medium cucumber, peeled, de-seeded & chopped
  • 16 small new potatoes, boiled, cooled then sliced
  • 1 small packet green beans, blanched, cooled & sliced
  • 1 medium red onion thinly sliced into rings
  • 100g black olives
  • 4 eggs either boiled or poached to serve with the salad
  • 2 heads of little gem lettuce, washed & dried

  1. For the salmon:
  2. Grill the salmon for 10 - 12 minutes depending on its thickness. Alternatively poach the salmon in a medium pan. Once the water is simmering poach the fish for about 10-12 minutes, until opaque and just set. Using A classic French preparation of chopped & sautéed tomatoes in olive oil with garlic, sliced capers, lemon, anchovies & black olives. In addition to these ingredients a variety of garden vegetables, usually French beans & new potatoes are included. For the salad:
  3. Arrange the little gem lettuce & the rest of the ingredients evenly around the plate.
  4. For the dressing:
  5. Combine all the ingredients in a blender & season to taste

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Glenarm Organic Salmon is accredited by the Organic Food Federation and Bio Suisse

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