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Salmon nicoise salad
Salmon nicoise salad
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Prep Time:
12 minutes
Cook Time:
27 minutes
Total Time:
39 minutes
Elevate classic nicoise salad with salmon for a nutritious and satisfying meal perfect for any time of day.
Ingredients:
  • 12 baby coliban potatoes
  • 300g green beans, trimmed
  • 2 x 200g salmon fillets
  • Salt & freshly ground pepper
  • 120g baby mesclun salad
  • 2 tomatoes, chopped
  • 40g olive
  • 60ml lemon juice
  • 27.30 gm extra virgin olive oil
  • 1.48 gm Dijon mustard
Instructions:
  • Place the potatoes in a saucepan with water and bring to a boil. Cook for 15 minutes until tender. Drain and set aside.
  • Gently nestle the eggs in the saucepan and cover them with water. Once it reaches a boil, cook for 6 minutes, then add the beans for the final 3 minutes. Drain and give them a quick cool water bath. Set aside.
  • Preheat a frying pan over high heat. Coat both sides of the salmon with a light drizzle of oil. Season with salt and pepper. Sear for 3-4 minutes on each side for medium doneness.
  • Peel the eggs and quarter the potatoes. Combine potatoes, beans, salad leaves, tomato, olives, salt, and pepper in a large bowl. Whisk lemon juice, olive oil, and mustard until combined. Drizzle half of the dressing over the salad and toss gently. Divide into serving dishes. Chop the egg and flake the salmon into large chunks. Divide the salmon and egg among the salads and drizzle with the remaining dressing.

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