Salmon nicoise salad

  • 10 mins preparation
  • 13 mins cooking
  • Serves 4
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Salmon nicoise salad
  • 600 gram green beans, trimmed
  • 2 teaspoon olive oil
  • 550 gram salmon fillets (boneless belly pieces)
  • sea salt and cracked black pepper
  • 4 eggs, at room temperature
  • 1 small eschalot, chopped finely
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 red capsicum, deseeded and sliced
  • 100 gram pitted kalamata olives


Salmon nicoise salad
  • 1
    Bring large saucepan of salted water to boil. Blanch beans for 5 mins until just cooked; drain and place into bowl of iced water to set colour and stop cooking process.
  • 2
    Heat olive in frying pan over medium-high heat. Season salmon with salt and pepper and cook for 6 minutes skin side down. Turn and cook for a further 4 to 5 minutes for medium or until cooked to your linking. Remove from pan and place on chopping board to rest.
  • 3
    Place eggs in small saucepan and cover by 1cm with cold water. Bring to boil, reduce heat to a simmer and cook for 3 1/2 minutes. Remove from water and place into bowl of iced water with beans.
  • 4
    Combine eschalot, extra virgin olive oil and vinegar in bowl. Drain beans and add to bowl with capsicum and olives; toss well to coat in dressing.
  • 5
    Remove skin from salmon and flake flesh into bowl with vegetables. Toss gently to combine. Peel shell from eggs and cut in half. Sprinkle cut side of eggs with sea salt and cracked black pepper.
  • 6
    Serve salad on platter topped with semi-soft boiled eggs, along with a chilled fruity drink.