Weber Australia/New Zealand
By Jamie Oliver
With grill-marked potatoes, charred green beans & a zingy lemon dressing
About the recipe
Take your midweek meals up a notch with this barbecued twist on salad Niçoise. The crispy salmon skin is a real game-changer. Come on!
Recipe From
Weber Australia/New Zealand
By Jamie Oliver
1kg red-skinned potatoes
1 lemon
1 x 500g salmon fillet, skin on, scaled, pin-boned, from sustainable sources
1 bunch of fresh dill (20g)
320g green beans
4 free-range eggs
extra virgin olive oil
1 teaspoon Dijon mustard
4 anchovy fillets in oil, from sustainable sources
8 black Kalamata olives (stone in)
1 cucumber
BARBECUE KIT
Weber barbecue tongs
Weber barbecue spatula
Weber instant-read thermometer or meat probe
Recipe tested on a Weber Q+ Barbecue
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