Salmon Niçoise Salad with Caper Mayo

Salmon Niçoise Salad with Caper Mayo

Ready in 35 minutes Serves 1
This dish most recently appeared in My Own Bag on Sunday, December 16, 2018.

Ingredients

Niçoise Salad

  • 150g baby potatoes
  • 1 pack green beans
  • ½ cucumber *
  • 1 tomato
  • ½ pack Kalamata olives
  • 1 pack salmon fillet

To Serve

  • 1 tsp caper mayo
  • ½ bunch parsley, chopped *

Steps

  1. Cook potatoes and beans Dice potatoes 2cm, then add to a small pot and cover with hot tap water. Cook for 20-25 minutes on high heat with the lid on, until tender. Trim green beans, then add to pot for final 3 minutes of cook time. Drain and run under cold water to cool slightly. Set aside to drain well.
  2. Make salad Dice cucumber and tomato 2cm. Add both to a medium bowl, along with cooked potatoes, beans and Kalamata olives. Drizzle with a little olive oil and vinegar. Toss and season.
  3. Prep and cook salmon Pat salmon dry and remove any pin bones. When potatoes have 7 minutes cook time remaining, season salmon and heat a small drizzle of oil in a small fry-pan, on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking.
  4. Serve Niçoise salad topped with salmon, caper mayo and parsley.

Nutritional Information

Energy 3148 kj
752 kcal
Protein 34.1g
Carbohydrate 31.9g
Fat 53.6g