Salmon Niçoise Salad

For the dressing:

• 120 ml mayonnaise
• 60 ml extra virgin olive oil
• 60 ml mustard (coarse)
• 60 ml fresh lemon juice (from 2-3 lemons)
• 4 teaspoons The Spice Club Fish spice mix
• salt and pepper to taste

For the salad:

• 450 g salmon fillet with skin
• 4 eggs, halved
• 115 g green beans, trimmed
• 3 tablespoons extra virgin olive oil
• 2-3 tablespoons capers, drained, rinsed and dried
• 6 cups (about 150 g) mixed lettuce
• 60 g Greek olives, pitted
• 1 cup (about 150 g) cherry or grape tomatoes, halved
• the spice club topping (garnish)

Step 1: Make the dressing

• Mix the mayonnaise, extra virgin olive oil, coarse mustard, fresh lemon juice, The Spice Club Fish seasoning mix, sea salt and pepper in a bowl. Beat well until you have a smooth dressing. Set aside.

Step 2: Prepare the salmon

• Preheat the oven to 200°C.
• Place the salmon fillet on a baking tray lined with baking paper. Drizzle the salmon with a little olive oil and sprinkle with salt and pepper.
• Bake the salmon in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Let cool and remove the skin. Break the salmon into large pieces.

Step 3: Cook the green beans

• Bring 2 pans of water to the boil. Add the eggs to a pan and cook for 6-8 minutes. Add green beans to the other pan and cook for 3-4 minutes, until bright green and just cooked through.
• Drain the eggs, remove the peel and halve the eggs.
• Drain the green beans and rinse them under cold water to stop the cooking process. Set aside.

Step 4: Prepare the capers

• Heat 3 tablespoons of olive oil in a small skillet over medium heat. Add the capers and fry for 2-3 minutes until crispy. Remove them from the pan and let them drain on kitchen paper.

Step 5: Assemble the salad

• Divide the mixed lettuce among the plates.
• Add the halved eggs, green beans, Greek olives, cherry tomatoes and fried capers.
• Place the salmon pieces on top of the salad.

Step 6: Serve

• Drizzle the salad with the previously made dressing.
• Serve immediately and garnish with extra salt and pepper and the spice club topping if desired