Recipe Salmon nicoise salad : Practical and Delicious

Recipe Salmon nicoise salad : 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 Salmon nicoise salad. You are currently reading Recipe Salmon nicoise salad : Practical and Delicious. This recipe is the creation of the chef Gemma Purcell. Recipe Salmon nicoise salad requires 25m, cook 20m and serve 4. Caution: allergy Contains fish and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Salmon fillets replace the usual canned tuna in this filling and tasty Mediterranean salad.

Ingredients:

11 Ingredients

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  12 (about 650g) baby coliban (chat) potatoes, unpeeled
  
  
  


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  300g green beans, topped
  
  
  


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  4 eggs
  
  
  


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  280g pkt Atlantic salmon Fillets
  
  
  


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  60ml (1/4 cup) extra virgin olive oil
  
  
  


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  50ml fresh lemon juice
  
  
  


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  2 tsp Dijon mustard
  
  
  


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  1 x 120g pkt baby mesclun
  
  
  


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  2 ripe tomatoes, coarsely chopped
  
  
  


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  1/3 cup fresh dill sprigs
  
  
  


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  65g (1/3 cup) kalamata olives
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Cook the potatoes in a large saucepan of boiling water for 12 minutes or until just tender. Use a slotted spoon to transfer to a clean work surface. Halve.
  
  
  


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  Step 2
  
  
  
  
  Add the beans to the pan and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain. Cool under cold running water. Peel and halve.
  
  
  


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  Step 4
  
  
  
  
  Cook the salmon in the microwave following packet directions. Flake into large pieces.
  
  
  


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  Step 5
  
  
  
  
  Whisk together the oil, lemon juice and mustard in a jug. Season with salt and pepper.
  
  
  


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  Step 6
  
  
  
  
  Divide the potato, beans, egg, salmon, baby mesclun, tomato, dill and olives evenly among serving bowls. Drizzle over the dressing to serve.
  
  
  

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