Salmon niçoise salad

Salmon niçoise salad

By
From
Tiffiny's Lighten Up Cookbook
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3 eggs
150g green beans, trimmed
2 x 120g salmon fillets
4 tablespoons extra-virgin olive oil
freshly ground black pepper
100g baby spinach leaves
2 tomatoes, chopped
1/4 cup pitted kalamata olives
2 tablespoons lemon juice
1/4 teaspoon seeded mustard
salt

Method

  1. Bring a medium-size saucepan of water to the boil. Add the eggs and cook for 7 minutes exactly. Drain and cool the eggs under cold running water to stop the cooking process. When cooled, peel and chop each egg in half.
  2. Blanch the beans in boiling water for 2 minutes and refresh in a bowl of ice-cold water. Drain and set aside.
  3. Brush both sides of the salmon fillets with a tablespoon of the oil, and season with salt and pepper. Fry over a high heat for 3 minutes each side. The salmon should still be pink in the middle. Set aside to cool before flaking into chunks.
  4. In a large serving bowl, combine the beans, spinach, tomatoes and olives, and top with the eggs and salmon. Whisk together the lemon juice, mustard and remaining oil. Pour over the salad and toss gently to dress. Season to taste.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
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