Traditional recipes

Salmon nicoise

Salmon nicoise

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Serves 2

Cooks In30 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 670 34%

  • Fat 47.4g 68%

  • Saturates 8.2g 41%

  • Sugars 10.6g 12%

  • Salt 1.9g 32%

  • Protein 36.9g 74%

  • Carbs 26.2g 10%

  • Fibre 5.7g -

Of an adult's reference intake


  • 240 g salmon fillet, from sustainable sources
  • olive oil
  • 200 g new potatoes
  • 100 g green beans
  • 2 large free-range eggs
  • 1 soft round lettuce
  • 1 handful of black olives (stone in)
  • 4 ripe plum tomatoes
  • 1 clove of garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon
  • 1 teaspoon Dijon mustard

Recipe From

Jamie Magazine

By Kate McCullough


  1. Season the salmon with sea salt and black pepper, then add, skin-side down, to a hot frying pan with 3 tablespoons of olive oil. Fry for 4 minutes, then turn and cook for a further 2 minutes.
  2. Remove from the pan and set aside to cool, then flake into chunks.
  3. Halve the new potatoes and boil with the beans until tender, then refresh in cold water.
  4. Cook the eggs in a pan of boiling water for 6 minutes to hard-boil, then remove, peel and quarter.
  5. To make the dressing, peel and finely chop the garlic, then combine in a large bowl with the extra virgin olive oil, lemon juice, mustard and a pinch of salt and pepper.
  6. Add the lettuce leaves to the dressing with the potatoes, beans and olives. Cut the tomatoes into wedges, add to the bowl, then toss to coat.
  7. Divide between 2 bowls and top each with the egg quarters and flaked salmon.

Watch the video: Fresh u0026 Delicious Salmon Nicoise Salad (November 2022).