An extensive shopping list

In between 4 weeks of laundry (the smell of Laos in Siena;-)) I take a quick look in my new cooking magazines and cook books. My shopping list is extensive and must deliver food for more than a week (occasional guests included).
Donna Hay’s last book ‘Basics to brilliance’ is brilliant. The salmon niçoise with a lovely dressing is a perfect dish for tonight. I always try to prepare fresh fish really fresh, thus at preferably the first day of purchase (instead of putting it in the freezer).
For 2p blanch 250 grams of green beans. Cut them in smaller pieces. For the dressing, cut and mix 2 anchovies filets, 1 teaspoon of unsalted capers, 1 chopped garlic clove, 1 teaspoon of mustard, 2 table spoons of white balsamic vinegar, 2 table spoons of good olive oil, 2 table spoons of water (my twist to reduce kcal), 12 chopped green olives and some pepper (be careful with salt because of the anchovies). Mix ½ of the dressing with the beans, 1 small sliced cucumber, 150 grams of cherry tomatoes and 1 thinly sliced red onion. Store on a cool spot until serving time.
Dry 2 salmon filets (with skin) of 150-200 grams. Spread some oil and a pinch of sea salt. Heat a anti-stick pan smeared with good olive oil. Bake the salmon first on the skin, covered with a weight to achieve maximal contact, for 4 mins. Turn and bake at the other side (without weight) for another 2 mins, until just done.
Spread the mixed salad, some lettuce and the crispy salmon on each plate. Finish with the dressing and some fresh basil. Brillant is the correct word!


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