There’s something magical about those long summer evenings in London, when the sun paints the sky in brilliant oranges and pinks over London. As autumn approaches, I find myself nostalgic for those warm evenings and the simple refreshing and cool meals that became my comfort food in the summer.

One dish that always takes me back is my adapted version of Salade Niçoise. While purists might raise an eyebrow at my salmon variation (traditionally, it’s made with tuna), this dish has become my personal testimony to how recipes evolve with our journeys.

I first discovered this version through a Just Eat order during my shift-working days. Exhausted and hungry, I’d ordered what seemed like a “fancy salad” from a local French bistro. Little did I know it would become a staple in my culinary repertoire. While I can’t remember the restaurant’s name anymore, the memory of that first bite remains crystal clear.

The Recipe

Ingredients

• 400g fresh salmon fillet
• 500g baby potatoes
• 200g green beans, trimmed
• 1 bunch asparagus
• 200g cherry tomatoes, halved
• 2 baby gem lettuce, leaves separated
• 100g rocket leaves
• 3 tbsp capers, drained
• 1 lemon

For the Dressing:

• 2 tbsp Dijon mustard
• 6 tbsp extra virgin olive oil
• Juice of ½ lemon
• Salt and freshly ground black pepper

Method

1. Prepare the Potatoes
   • Cut baby potatoes into bite-sized pieces
   • Parboil in salted water until tender but still firm (about 12-15 minutes)
   • Drain and let cool to room temperature
2. Cook the Salmon
   • Bring a pan of water to a gentle simmer
   • Add a pinch of salt and a slice of lemon
   • Poach the salmon for 8-10 minutes until just cooked through
   • Remove and let cool slightly before flaking into large pieces
3. Prepare the Vegetables
   • Blanch the green beans and asparagus in boiling water for 3-4 minutes until crisp-tender
   • Plunge into ice water to preserve their color and crispness
   • Halve the cherry tomatoes
   • Wash and dry the lettuce and rocket leaves
4. Make the Dressing
   • In a small bowl, whisk together Dijon mustard and lemon juice
   • Slowly whisk in the olive oil to emulsify
   • Season with salt and pepper to taste
5. Assemble the Salad
   • Arrange the lettuce and rocket leaves on a large platter
   • Layer with the cooled potatoes, green beans, and asparagus
   • Add the cherry tomatoes and scatter with capers
   • Place the flaked salmon on top
   • Drizzle with the Dijon dressing
   • Finish with a squeeze of fresh lemon

While I won’t claim to have perfected this recipe – I tend to wing it a bit differently each time – it’s become my go-to dish for those evenings when I want something fresh and super healthy. There’s something about the combination of warm potatoes, tender salmon, and crisp vegetables that makes every bite feel like a small celebration.

As I prepare this salad now, watching the sun set from my kitchen window, I’m reminded that some of the best recipes aren’t about precision or tradition – they’re about the memories we create while making them our own.

Serve with a chilled glass of Provence rosé and, if you can manage it, a Battersea sunset.

As always, let me know if you tried it!

Xoxo CC