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Recipe: Salmon Nicoise with Plum Coriander Dressing

Here a familiar favourite is given an oriental twist with delightful results.  This exotic salad dressing marries well with another favourite, salmon, which can be eaten hot or cold.


1 salmon fillet (approx 113g)
275g boiled new potatoes (cold)
1 hard boiled egg
57g fine beans (blanched)
1 tomato (cut into quarters or 6ths)

1 tbsp Wing Yip Plum Sauce
1 tbsp light olive oil
1 tbsp lime juice
1 tbsp chopped coriander
1 tbsp Wing Yip Light Soy Sauce
¼ tsp Wing Yip Sesame Oil

Cooking Method

Serves 1

Lightly season and grill or poach the salmon.

Boil the egg and new potatoes and chill until required.

Top and tail fine beans, cut into half and drop into boiling water for 1 minute.  Drain and then plunge into cold running water to retain colour and crispness.

Mix all dressing ingredients together and leave in a screwtop jar in the refrigerator until required.

To prepare salad, cut new potatoes into bite size pieces and place on a plate together with the fine beans and tomato. Break salmon into large chunks and place on top of vegetables together with quartered hard boiled egg.

Drizzle salad dressing over all ingredients and garnish with freshly ground black pepper.