Salmon Nicoise Salad

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

Servings: 4

Time to prep: 25 minutes

Time to cook: 20 minutes

Ingredients

• 12 (about 650g) baby coliban (chat) potatoes, unpeeled
• 300g green beans, topped
• 4 eggs
• 1 x 280g pkt Tassal Twice-a-week Atlantic Salmon Fillets
• 60ml (1/4 cup) 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 (1/3 cup) kalamata olives

Method

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

(Source.)