• 900g/2lb salmon fillet

  • 1 tbsp cracked black peppercorns

  • salt

  • 2 tbsp light olive oil

  • 1 yellow pepper

  • ½ tbsp vegetable oil

  • 8-12 cooked new potatoes

  • 2 plum tomatoes

  • 175g/6 oz green beans, cooked

  • 20 olives

  • salt and pepper

  • 2 tbsp virgin olive oil

  • 2 tbsp chopped parsley

  • flat leaf parsley, to garnish

  • For the Dressing

  • ½ tsp salt

  • 1 ½ tbsp Dijon mustard

  • 4 tsp lemon juice

  • 1 garlic clove, crushed

  • 5 drops Tabasco sauce

  • 4 anchovy filets

  • 110ml4fl oz light olive oil

  • 1 egg, yolk only


  • 1.

    Discard the skin of the salmon, and cut it into 4 equal steaks. Sprinkle each steak with salt and black pepper, pressing it firmly into the steaks with your hand. Coat lightly in oil, and

  • 2.

    Refrigerate until ready to cook.

  • 3.

    Rub the yellow pepper with a little vegetable oil, and grill or roast until the skin is well blistered. Allow to cool, and then peel off the charred skin, remove the seeds, slice into 8 pieces, and place in a bowl. Cut the tomatoes into 6 wedges each, and slice the new potatoes if they seem very large.

  • 4.

    Combine all the vegetables, season lightly with salt and pepper, and toss with the olive oil, and parsley. Leave to come to room temperature.

  • 5.

    To make the dressing, combine all the dressing ingredients in a blender, and pulse until smooth and emulsified.

  • 6.

    To cook the salmon, heat a large grill pan, (preferably cast iron) over high heat until almost smoking. Add the salmon, and sear for 1-3 minutes on each side.

  • 7.

    To serve, divide the vegetables among the plates, and place a salmon steak in the centre of each. Surround with a generous drizzle of the dressing, and serve at once.

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