Salmon Nicoise Salad
Salmon Nicoise Salad
Ingredients
- 2 salmon fillets 4.5 oz./130g each
- 10.5 oz green beans trimmed, 300g
- 2 eggs
- 10 black olives
- 2 tbsp Greek yogurt
- 1 tbsp apple cider vinegar
Instructions
- Place the salmon skin side down in a colander over a pan of boiling salted water. Cover and steam for 10 minutes.
- Cook the trimmed beans in boiling water for 6 minutes. Then boil the eggs for 5–6 minutes.
- Blend the olives into a paste with a hand mixer and mix half of them with the Greek yogurt, 1 tablespoon of vinegar and salt and pepper.
- Toss the cooked beans with the Greek yogurt dressing and divide between 2 plates.
- Peel and cut the eggs into quarters. Flake the salmon over the beans and arrange the eggs on top.
- Dot the remaining black olive paste over the salad. Season to taste with salt and pepper and serve.
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