Recipe Nicoise salad with salmon : Practical and Delicious

Recipe Nicoise salad with salmon : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Nicoise salad with salmon. You are currently reading Recipe Nicoise salad with salmon : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Nicoise salad with salmon requires 15m, cook 20m and serve 4. Caution: allergy Contains milk, fish, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

13 Ingredients

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  5 free-range eggs
  
  
  


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  8 small waxy potatoes (pink fir or kipfler), peeled
  
  
  


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  200g baby French beans, trimmed
  
  
  


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  1 garlic clove
  
  
  


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  2 anchovy fillets
  
  
  


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  2 tsp Dijon mustard
  
  
  


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  1 lime, juiced
  
  
  


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  250ml (1 cup) extra virgin olive oil, plus extra to brush
  
  
  


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  4 (about 120g each) salmon fillets
  
  
  


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  20ml (1 tbsp) balsamic vinegar
  
  
  


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  20 cherry tomatoes, halved
  
  
  


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  12 nicoise olives (small black olives)
  
  
  


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  2 tbsp chopped fresh chives
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place the four eggs in a pan of cold water and cook over high heat for five minutes. Drain, allow to cool, then peel and set aside. Cook potatoes in boiling, salted water for 8-10 minutes until tender. Set aside to cool, then slice. Blanch the beans for one minute in boiling, salted water. Refresh and set aside to cool.
  
  
  


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  Step 2
  
  
  
  
  Place the remaining raw egg, garlic, anchovies, mustard and lime juice in a food processor and mix to combine. With the motor running, gradually add 150ml of the oil until thickened. Set aside.
  
  
  


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  Step 3
  
  
  
  
  Preheat barbecue to high. Brush the salmon with oil and season, then cook for two minutes each side until crisp but still rare. Combine remaining oil and vinegar and season. Quarter the eggs and place in a bowl. Add tomato, beans, potatoes, olives and half the chives. Toss with oil and vinegar. Divide between bowls, break salmon into pieces and add to each bowl.
  
  
  


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  Step 4
  
  
  
  
  Drizzle with the dressing and garnish with remaining chives and black pepper.
  
  
  

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