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Salmon nicoise
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate the classic French nicoise with a twist using succulent salmon.
Ingredients:
  • 500g baby potatoes, quartered
  • 400g green beans, trimmed
  • 60ml olive oil
  • 3 x 200g salmon fillets, skin off
  • 200g Perino tomatoes, halved
  • 1 baby cos lettuce, leaves torn
  • 50g olive
  • 40.00 ml red wine vinegar
  • 5.90 gm Dijon mustard
  • 4 soft-boiled eggs, halved (see tip)
  • Coles Bakery Pane di Casa bread, to serve
Instructions:
  • 1. In a medium saucepan, simmer potatoes in cold water until almost tender, about 5 minutes. 2. Add green beans and cook for an additional 2 minutes until both vegetables are just tender. 3. Refresh the veggies under cold water, then drain.
  • In a large non-stick frying pan over medium-high heat, heat 1 tbsp of oil. Season the salmon and cook each side for 2 minutes for medium doneness or to your preferred level. Place the cooked salmon on a plate, cover with foil, and let it rest for 2 minutes before flaking it coarsely.
  • Combine potato, beans, salmon, tomato, lettuce, and olives in a large bowl. In a separate small bowl, whisk together the remaining oil, vinegar, and mustard. Season with salt and pepper. Drizzle dressing over the salad and gently toss to combine. Serve topped with egg and bread.

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