Fuss-free fish!

Add some fish onto the menu this week

SALMON NICOISE

SERVES 4 PREP 20 MINS COOK 10 MINS

• 2 tbsp vegetable oil

• 4 x 180g fillets salmon, skin on

• 1 baby cos lettuce, trimmed

• 150g green beans, trimmed, blanched

• 4 cocktail potatoes, boiled until just tender, quartered

• 250g punnet cherry tomatoes, halved

• 4 eggs, soft-boiled

OLIVE DRESSING

• 1/2 cup parsley leaves,

• 2 tbsp pitted kalamata olives

• 2 anchovy fillets

• 1 tbsp capers, rinsed

• 1 eschalot, roughly sliced

• 1 garlic clove

• 2 tbsp red-wine vinegar

• 2 tbsp extra-virgin olive oil

1 In a large frying pan, heat oil on high. Sprinkle salmon skin with salt. Cook 3-4 mins, skin-side down, until skin is crisp and flesh changes colour halfway up side of fillet (see Tip). Turn and cook a further 2-3 mins.

2 OLIVE DRESSING Meanwhile, in centre of large chopping board, combine parsley, olives, anchovies, capers, eschalot and garlic. Roughly chop, scraping and mixing together. Transfer to jug or bowl. Using a fork, whisk in vinegar and oil. Season to taste.