blog-Salmon-nicoise-salad1Your Ingredients needed:

  • 300–400g salmon fillet
  • 3 tsp  premium extra virgin olive oil (if needed) try cooking with non-stick fry pan
  • 100g green beans
  • 1 soft round lettuce
  • 8-10 kalamata pitted olives
  • 4 truss tomatoes, cut into wedges
  • 3 baby chat potatoes halved (can use pumpkin or sweet potato if preferred)

Dressing:

  • 4 tsp premium extra-virgin olive oil
  • 1/2 lemon
  • 1 tsp dijon mustard
  • 1/2 garlic clove, finely chopped
  • Feel free to add whatever herbs and spices you desire. We add Spanish blend as a rub to the salmon fillets to crust.

Garnish

  • 2 poached fresh free range eggs

 

Main courses | serves 2

Season the salmon. Heat a frying pan and the fry fish in the olive oil (if required), skin-side down, for 4 minutes. Turn and cook for a further 2 minutes.

Remove the fish from the pan and set aside. When it has cooled, flake into chunks.

Poach slowly the 2 organic free range eggs!

Lightly steam the 3 baby chat potatoes in microwave for 3-6 minutes depending on microwave power.
Blanch the beans till tender, then refresh in cold water. Put the lettuce leaves in a bowl with the beans, olives and tomatoes, and chat potatoes.

Toss with the dressing made with the extra-virgin olive oil, lemon juice, mustard, garlic, salt and pepper.

Divide between 2 bowls, and top each with the egg and flaked salmon.

This is fast, delicious, nutritious and full of mother natures magic!