Penny Rushton's Health Tips & Recipes

SALMON SALAD NICOISE, SERVED WARM

This delicious warm salad combines Mediterranean flavours and nutrients which support thyroid gland, hormonal function and the cardiovascular system. It also contains minerals to ensure strong bones and antioxidants which protect against cancer and ageing.

Serves 4

2 red peppers, 2 yellow peppers, halved and seeded
2 tbsp extra virgin olive oil
1 tsp rapeseed oil for roasting peppers
4 salmon fillet, skin on
3 tbsp pine nuts
1 lb pack very small new potatoes
1 tbsp lemon juice
3 oz marinated anchovies, drained and chopped (reserve oil for dressing)
2 tbsp. small capers, rinsed thoroughly
1 small packet mixed dried seaweed (available from good health food stores)
1 small packet rocket leaves
1 small packet basil leaves, torn or shredded

1. Heat oven to 200 C, gas 7. Rub peppers with a little rapeseed oil, then place in large roasting tin, skin side up.
2. Roast for 15 minutes, then add salmon skin side down. Scatter with pine nuts and roast for further 10 minutes.
3. Soak seaweed in a little water for 3 minutes, then drain and squeeze out excess water.
4. Steam potatoes in their skins for 8-10 minutes until just tender, then cut into quarters.
5. Chop anchovies and place in large salad bowl with capers and reserved oil, olive oil and lemon juice. Mix thoroughly.
6. Take roasting tin from oven, remove skins from peppers when possible, then slice them. Add peppers, with any juice, to the salad bowl.
7. Add seaweed, rocket and basil to salad bowl and mix.
8. Remove skin from the salmon and flake fillets into small pieces with a fork.
9. Add it with pine nuts to the salad and serve warm.