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How to make Salmon nicoise

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 500g baby potatoes, quartered
  • 400g green beans, trimmed
  • 1/4 cup (60ml) olive oil
  • 3 x 200g salmon fillets, skin off
  • 200g Perino tomatoes, halved
  • 1 baby cos lettuce, leaves torn
  • 1/3 cup (50g) whole black olives
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 4 soft-boiled eggs, halved (see tip)
  • Coles Bakery Pane di Casa bread, to serve

Method

  • Step 1 Place potatoes in a medium saucepan. Cover with cold water. Bring to the boil. Boil for 5 mins or until almost tender. Add green beans and cook for a further 2 mins or until potatoes and beans are just tender. Refresh under cold water. Drain.
  • Step 2 Meanwhile, heat 1 tbsp of the oil in a large non-stick frying pan over medium-high heat. Season salmon. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2 mins to rest. Flake salmon coarsely.
  • Step 3 Place potato, beans, salmon, tomato, lettuce and olives in a large bowl. Whisk remaining oil, vinegar and mustard in a small bowl. Season. Add dressing to salad. Toss gently to combine. Serve salad topped with egg and bread.