Double Seared Salmon & Nicoise-Style Salad
with Kalamata Olives & Mustard-Lemon Dressing- Fish
- Eggs
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Perfectly seared salmon fillets with crispy skin are served alongside a vibrant, niçoise-style salad. This lighter take features tender green beans, tomato, hard-boiled eggs and briny olives, all tossed in a bright, tangy mustard-lemon dressing. It's a fresh, protein-packed plate that's ready in minutes!
Ingredients
1 packet
Dijon Mustard
1 packet
Green Beans
1 packet
Kalamata Olives
1
Lemon
1 packet
Mixed Salad Leaves
560 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
2 piece
egg
(Contains: Eggs;)
1 tsp
honey
Utensils
Cooking Steps
- Boil the kettle. Trim and halve green beans.
- Half-fill a medium saucepan with boiling water. Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes. Drain and cool in cold water.
- When the eggs have 5 minutes remaining, place a colander or steamer basket on top of the saucepan and add beans. Cover with a lid and steam until tender, 4-5 minutes. Remove from heat and set aside.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded).
- Remove pan from the heat, then add a generous squeeze of lemon juice.
TIP: Patting the skin dry helps it crisp up in the pan!
HAVE A BBQ? • Preheat BBQ to medium-high heat. In a medium bowl, combine salmon, a drizzle of olive oil and a pinch of salt and pepper. Place salmon skin-side down first on BBQ hot plate and grill until charred and just cooked through, 2-4 minutes each side. Transfer to a plate, squeeze over lemon juice and cover to keep warm.
- While the salmon is cooking, slice tomato and lemon into wedges. Roughly chop kalamata olives.
- In a large bowl, combine Dijon mustard, a generous squeeze of lemon juice, the honey and a drizzle of olive oil.
- Add green beans, mixed salad leaves, tomato and olives. Toss to combine and season to taste.
- Peel the eggs and cut into quarters.
- Divide seared salmon and Nicoise-style salad between plates. Top salad with the eggs.
- Serve with any remaining lemon wedges. Enjoy!
