Salmon with Nicoise-Inspired Salad

Serves 2

Salmon
This isn't the most French method of cooking salmon, but it turns out pretty good. If you're French, use excessive amounts of butter and only cook skin-side down (no flipping). If you don't like the skin, still cook with the skin on and then remove it before serving, as the skin acts as an insulating layer in the cooking process.

2 skin-on salmon steaks, deboned
Olive oil
Salt

Let salmon come to room temperature. Dab salmon dry using paper towel. Rub a little salt into the skin. Preheat a frypan to a very high heat with a little olive oil. Place salmon, skin-side down, into the frypan and cook for one minute, pressing down on the fillet. Turn the heat down to medium and allow to cook for 5-8 minutes, or until the colour has risen half of the way up the side of the salmon. Flip the salmon and cook for 1 minute. If at any point you see white stuff (it's called "albumin") coming out the side of the salmon, it's over cooking and you should move onto the next step immediately.

Let rest for a few minutes before serving.


Nicoise-Inspired Salad
Yes, a traditional Nicoise Salad has the fish in it, but I like my fish on the side so ner. I also don't like potato.

Lettuce leaves
2 eggs, hard boiled, each sliced into 4.
6-8 cherry tomatoes, cut into wedges
Handful of green beans
2 Tbsp capers
1/4 cup parsley leaves, torn
Anchovies (optional)

Top and tail beans. Blanch (drop into boiling water for 3 minutes, then remove and immediately place into pre-prepared bowl of ice water. Remove once completely cooled). Cut into 2cm lengths.

Place leaves, cherry tomatoes, green beans, capers and a couple of tablespoons of the salad dressing in a bowl. Toss gently. Layer salad, egg and anchovies on plates, drizzle more dressing on top. Serve.


Nicoise Salad Dressing
If you're a dressing-fiend like me, this dressing is amazing on the salmon too! There's likely to be some leftovers - should keep in the fridge for a day or two.

1 spring onion, green parts only, chopped
2 Tbsp lemon juice
1/4 bunch basil (about 20 leaves)
2 tsp Dijon mustard
2 Tbsp red or white wine vinegar
4 anchovies
3 Tbsp garlic infused oil

Place everything into a food processor. Press go. Blend until smooth. If you don't have a blender (as I didn't when I made this), cut the spring onion, basil and anchovies as small as possible. Then combine all ingredients in a jar, seal the jar tightly and shake it like a polaroid picture. Shake it. Shake it, shake it.