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Salmon nicoise salad
Salmon nicoise salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Upgrade your Mediterranean salad with succulent salmon fillets instead of canned tuna for a flavorful twist.
Ingredients:
  • 12 (about 650g) baby coliban (chat) potatoes, unpeeled
  • 300g green beans, topped
  • 4 eggs
  • 280g pkt Atlantic salmon Fillets
  • 60ml (1/4 cup) extra virgin olive oil
  • 50ml fresh lemon juice
  • 11.80 gm Dijon mustard
  • 1 x 120g pkt baby mesclun
  • 2 ripe tomatoes, coarsely chopped
  • 82.50 ml fresh dill sprigs
  • 65g (1/3 cup) kalamata olives
Instructions:
  • Boil the potatoes in a large saucepan for 12 minutes until tender. Then, transfer to a clean surface and halve them using a slotted spoon.
  • Add the beans to the pan and cook for 2-3 minutes until they are vibrant green and tender-crisp. Then, quickly refresh them under cold running water and drain.
  • Place the eggs in a saucepan filled with cold water and bring to a boil. Let them gently boil for 7 minutes, then drain and cool under cold running water. Peel and halve the eggs.
  • Microwave the salmon according to the packet instructions, then flake it into large pieces.
  • Combine the oil, lemon juice, and mustard in a jug, then season with salt and pepper to taste.
  • Evenly distribute the potato, beans, egg, salmon, baby mesclun, tomato, dill, and olives into serving bowls. Drizzle with the dressing before serving.

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