Salmon Nicoise

This is one of my favourite lunch recipes by Jamie Oliver. To make it a more complete meal I have changed it slightly by adding a few potatoes.

  • Ingredients

Serves 1

  • 1 salmon fillet
  • 150g green beans
  • 1 egg
  • black olives
  • precooked new potatoes
  • 1 heaped tablespoon Greek yoghurt
  • METHOD
  1. Place the salmon skin side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes.
  2. Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked.
  3. Gentlry lower in the egg to cook for 51/2 minutes, alongside
  4. Meanwhile, squash the olives and remove the stones, then finely chop the flesh.
  5. Mix half of the olives through the yoghurt with a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper.
  6. Remove the salmon to a board, then drain the egg and beans in the colander. Toss the beans in the dressing and place on your plate.
  7. Refresh the egg under cold water until cool enough to handle, then peel and cut into quarters.
  8. Flake over the salmon, discarding the skin, arrange the egg on and potatoes. Dot over the remaining chopped olives.
  9. Finish with 1 tsp of extra virgin olive oil and a good pinch of pepper, from a height.

TOP TIP: This is a great meal to prepare in advance and take to work!

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