Salmon & Egg Salad
This recipe was created and adapted using Jamie Oliver’s , ‘Sorta Salmon Niçoise’ recipe from his 5 ingredients cookbook. I can’t recommend this book enough!! A favourite in our household, this utilises 1 pot so you can save on the washing up, this comes in handy when you have a little one running around the kitchen & house!!
Method:
Boil up a pan of salted water, with a colander and lid.
Place the salmon skin side down into the colander, cover and steam for ~8 minutes.
Whilst the salmon is steaming, trim off the stalk ends of the green beens (if using fresh green beans), toss them into the pan boiling water under the salmon for ~6 minutes. then lower the eggs into the same boiling water along with the green beans and cook for 5½ minutes for soft-boiled.
Finely chop the olives, mix half of them with the greek yoghurt a splash of red wine vinegar, season with sea salt and black pepper to your desired liking. Keep the other chopped olives for the topping.
Remove the salmon, drain the eggs and green beans from the colander. Rinse the eggs under cold water so they can be handled and peeled and cut into quarters.
Mix the green beans into the dressing, divide it onto the 2 plates, then flake the salmon over the dish and arrange the eggs on top along with the remaining olives .
Finish the dish by drizzling 1 teaspoon of extra virgin olive oil, a pinch of salt, pepper & chilli flakes (Optional) over each plate.
Dig in and enjoy this simple, but tasty dish.
Tips: For a spicer dish, mix in some Sriracha sauce with the Greek yoghurt dressing.
We used frozen green beans, as we always have some in the freezer.
Ingredients:
2 x ~120 g Salmon Fillets (skin on)
300 g Green Beans (fresh or frozen)
2 Large Eggs
Handful of Olives (Black or
2 Tbsp Greek Yoghurt
Salt Pepper for seasoning
Chilli Flakes (Optional)
1 tsp Extra Virgin Olive Oil
Splash of Red Wine Vinegar