Photo of Salmon nicoise salad by WW

Salmon nicoise salad

10
7
3
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

baby potato

750 g, cut into 2cm thick slices

lemon juice

cup(s), (80ml)

eschalot(s)

1 whole, small, finely chopped

baby capers, rinsed, drained

2 tbs

olive oil

1½ tbs

dijon mustard

2 tsp

green beans

225 g

skinless salmon fillet(s)

225 g

cos lettuce

2 baby, leaves torn

tomato(es)

2 medium, cut into wedges

boiled egg(s)

2 medium, sliced

black olives, drained

12 individual, small

Instructions

  1. Place potatoes in a medium saucepan and cover with water. Season with salt. Bring to the boil. Reduce heat and simmer for 7-10 minutes or until tender.
  2. Meanwhile, place juice, eschalot, capers, oil, mustard and 1½ tablespoons water in a small food processor or blender. Process until smooth (you’ll need to scrape down sides with a spatula several times). Transfer potatoes to a bowl with a slotted spoon (keep pan of boiling water). Add 1 tablespoon dressing to potatoes and toss to coat. Set aside to cool.
  3. Add beans to simmering water. Cook for 3-4 minutes or until just tender. Remove beans from pan with a slotted spoon (keep pan of boiling water). Refresh beans under cold water and drain.
  4. Place salmon in a steamer basket and season with salt and pepper. Set steamer over simmering water. Cover and steam fish for 8-10 minutes or until just opaque in center.
  5. Meanwhile, divide lettuce, potatoes, beans, tomatoes, eggs and olives among 4 plates. Flake salmon and divide between plates. Drizzle with dressing to serve.

Start eating better than ever!