Sorta Salmon Nicoise
Directions
- 1Put salmon fillets skin side down into a colander. There should be a couple of inches of boiling water in the pot, but the colander shouldn't touch the water. Steam for 8 minutes.
- 2Put salmon fillets skin side down into a colander. There should be a couple of inches of boiling water in the pot, but the colander shouldn't touch the water. Steam for 8 minutes.
- 3Put salmon fillets skin side down into a colander. There should be a couple of inches of boiling water in the pot, but the colander shouldn't touch the water. Steam for 8 minutes.
- 4Boil green beans for 6 minutes. Trim the ends before boiling.
- 5Boil green beans for 6 minutes. Trim the ends before boiling.
- 6Boil green beans for 6 minutes. Trim the ends before boiling.
- 7Add the eggs to the boiling water with the green beans and let them boil for 5 and a half minutes.
- 8Add the eggs to the boiling water with the green beans and let them boil for 5 and a half minutes.
- 9Add the eggs to the boiling water with the green beans and let them boil for 5 and a half minutes.
- 10Make the dressing by mixing chopped black olives, olive oil, red wine vinegar, salt and pepper.
- 11Make the dressing by mixing chopped black olives, olive oil, red wine vinegar, salt and pepper.
- 12Make the dressing by mixing chopped black olives, olive oil, red wine vinegar, salt and pepper.
- 13When the salmon is ready, flake it over the salad.
- 14When the salmon is ready, flake it over the salad.
- 15When the salmon is ready, flake it over the salad.
- 16Drain the beans and add the dressing, mixing nicely.
- 17Drain the beans and add the dressing, mixing nicely.
- 18Drain the beans and add the dressing, mixing nicely.
- 19Run the eggs under cold water for 30 seconds to cool them off.
- 20Run the eggs under cold water for 30 seconds to cool them off.
- 21Run the eggs under cold water for 30 seconds to cool them off.
- 22Peel and slice the eggs and place them on the salad, along with the rest of the tapenade.
- 23Peel and slice the eggs and place them on the salad, along with the rest of the tapenade.
- 24Peel and slice the eggs and place them on the salad, along with the rest of the tapenade.
Ingredients
- 120 grams salmon fillets
- 120 grams salmon fillets
- 120 grams salmon fillets
- 300 grams green beans
- 300 grams green beans
- 300 grams green beans
- 4 free-range eggs
- 4 free-range eggs
- 4 free-range eggs
- 8 black olives
- 8 black olives
- 8 black olives
- 2 heaped tablespoons Greek-style yoghurt
- 2 heaped tablespoons Greek-style yoghurt
- 2 heaped tablespoons Greek-style yoghurt
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon red wine vinegar
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch pepper
- 1 pinch pepper
- 1 pinch pepper
Equipment
potcolanderknifespoon