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Salmon nicoise salad

  • 0:12 Prep
  • 0:27 Cook


  • 12 baby coliban potatoes
  • 3 eggs
  • 300g green beans, trimmed
  • 2 x 200g salmon fillets
  • Olive oil, to grease
  • Salt & freshly ground pepper
  • 120g baby mesclun salad
  • 2 tomatoes, chopped
  • 1/4 cup (40g) pitted Kalamata olives
  • 1/4 cup (60ml) fresh lemon juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon Dijon mustard


  • 1
    Place the potatoes in a saucepan of water. Bring to the boil. Cook for 15 minutes or until tender. Drain and set aside.
  • 2
    Place the eggs in the saucepan. Cover with water. Bring to the boil. Cook for 6 minutes, adding the beans in the last 3 minutes. Drain and run under cool water briefly. Set aside.
  • 3
    Heat a frying pan over a high heat. Lightly grease both sides of the salmon with oil. Season with salt and pepper. Cook for 3-4 minutes each side for medium.
  • 4
    Meanwhile, peel the eggs and cut the potatoes into quarters. Place the potatoes, beans, salad leaves, tomato, olives, salt and pepper in a large bowl. Whisk the lemon juice, olive oil and mustard until well combined. Drizzle half over the salad. Toss gently. Divide between serving dishes. Roughly chop the egg or slice into quarters. Flake the salmon into large chunks. Divide the salmon and egg among the salads. Drizzle with the remaining dressing.

Source: taste.com.au


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