Salmon Nicoise
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Preparation : 20 min
Cooking : 28 min
Total time : 48 min Rest : 0 min
4 people
60 ml olive oil
1 tbsp Dijon mustard
3 tbsp lemon juice
1 tsp salt
1 pinch pepper
500 g baby potatoes
200 g green beans
1 lebanese cucumber
250 g cherry tomatoes
150 g black olives
4 eggs
1 tbsp capers
0.5 bunch parsley
4 salmon fillets
Associated products
RECIPE STEPS
1
Place potato into the bottom layer of the steamer. Steam on 100 degrees for 20min. Add eggs with 3min remaining.
- 4 eggs
- 500 g baby potatoes
2
Place Salmon, green beans in top layer, leaving potatoes & eggs on bottom. Set for 8min at 80 degrees.
- 500 g baby potatoes
- 200 g green beans
- 4 eggs
- 4 salmon fillets
3
To assemble the salad, drizzle half of the dressing over the potatoes while they are still hot so that they can absorb some of it. Add in reserved green beans, cucumber, tomatoes, olives, and capers into the bowl.
- 1 lebanese cucumber
- 250 g cherry tomatoes
- 150 g black olives
- 1 tbsp capers
4
Using two forks, gently break apart the now-cooked salmon into smaller (bite-sized) pieces, removing the skin. Place it on top of the salad.
5
Slice the eggs and add them to the bowl.
6
Drizzle the salad with the rest of the salad dressing. Garnish with parsley and serve.
To make the dressing: Place all dressing ingredients in a jar, put the lid on, and give it a vigorous shake. Set aside.
- 60 ml olive oil
- 1 tbsp Dijon mustard
- 3 tbsp lemon juice
- 1 tsp salt
- 150 g black olives
