Salmon nicoise
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
We’ve taken a traditional French salad and given it a modern take by adding potato. Classic and delicious.
Ingredients
Baby potatoes
12 individual, (12x40g) chat variety
Green string beans
400 g, halved
Skinless salmon
280 g, (2x140g fillets)
Lemon juice
1 tbs
Olive oil
1 tbs
Cherry tomatoes
250 g, halved
Fresh basil
⅓ cup(s), leaves, coarsely torn
Black olives, drained
½ cup(s), (80g) Kalamata variety, pitted
Instructions
1
Cook potatoes in a large saucepan of boiling salted water for 15 minutes or until tender. Add beans for the last 2 minutes of cooking. Drain. Cut potatoes into quarters.
2
Meanwhile, preheat grill on medium-high. Line grill tray with foil. Grill salmon for 3–4 minutes each side or until cooked to your liking. Flake salmon into large pieces.
3
Whisk juice and oil in a small bowl until combined. Season dressing with salt and freshly ground black pepper. Combine potatoes, beans, salmon, tomatoes and basil in a large bowl. Add dressing and toss gently to combine. Serve sprinkled with olives.
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