Grilled King Salmon Niçoise

Cook Time 20 minutes

Servings 2


2 x 150g fillets king salmon

1 punnet mixed coloured cherry tomatoes

1 large handful of beans, blanched

300g baby potatoes, boiled until tender, skin on

50g mixed olives

Salt & pepper

Herbed Aioli

½ clove garlic, minced on a fine grater

2 egg yolks

2 tsp Dijon mustard

200ml grapeseed oil, plus a little extra for frying

1 tsp red wine vinegar

6 basil leaves, finely chopped

2 good-quality anchovies, chopped


To start on the aioli, whisk together the egg yolks, garlic and mustard. Whisking constantly, slowly drizzle in the grapeseed oil, gradually adding it more quickly once the aioli begins to emulsify and thickens. When all the oil has been whisked in, add vinegar, basil and anchovies. Check and season with salt and pepper if aioli needs

Oil and season fish. Heat pan over medium-high heat. Add the fish skin-side down, and cook for minutes. Add tomatoes at this stage too and cook until lightly blistered then remove and place in a bowl.

Turn the fish and cook for a further minute.

Add the cooked beans, potatoes and olives to the bowl of tomatoes and toss with a very small teaspoon of aioli.

Portion onto plates and top with fish. Serve with a dollop of extra aioli.




Spaghetti, Puree of Greens & Yolk