Salmon nicoise salad

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

Recipe «Salmon nicoise salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 12 baby coliban potatoes, unpeeled, 300g green beans, topped, 4 eggs, 280g pkt Atlantic salmon Fillets, 60ml extra virgin olive oil , 50ml fresh lemon juice, 2 tsp Dijon mustard, 1 x 120g pkt baby mesclun , 2 ripe tomatoes, coarsely chopped, 1/3 cup fresh dill sprigs, 65g kalamata olives.

Ingredients:

• 12 baby coliban potatoes, unpeeled 
• 300g green beans, topped 
• 4 eggs 
• 280g pkt Atlantic salmon Fillets 
• 60ml extra virgin olive oil 
• 50ml fresh lemon juice 
• 2 tsp Dijon mustard 
• 1 x 120g pkt baby mesclun 
• 2 ripe tomatoes, coarsely chopped 
• 1/3 cup fresh dill sprigs 
• 65g kalamata olives 

Instructions

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.
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.
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.
4. Cook the salmon in the microwave following packet directions. Flake into large pieces.
5. Whisk together the oil, lemon juice and mustard in a jug. Season with salt and pepper.
6. Divide the potato, beans, egg, salmon, baby mesclun, tomato, dill and olives evenly among serving bowls. Drizzle over the dressing to serve.