Salmon Salad Niçoise with a Garlic & Parsley Dressing

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Ingredients

Ingredients 4 Servings

  • 800 grams new potoatoes, halved
  • 4 eggs
  • 200 grams green beans, fresh or frozen
  • 418 grams tin of pink salmon (or poached salmon fillets), skin removed and flaked
  • 200 grams cherry tomatoes, halved
  • 2 tablespoon black olives (optional)
  • 4 tablespoon extra virgin oil olive
  • 1/2 teaspoon Djion mustard (to taste)
  • ½ teaspoon Gourmet Garden Parsley, Lightly Dried
  • 1 teaspoon Gourmet Garden Garlic, Cold Blended Paste
  • Salt & pepper to taste

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 1 Put the potatoes and eggs in a large pan of cold water. Bring to the boil, turn the heat down to a gentle simmer and cook for 5 minutes. Remove the eggs and place them in a bowl of cold water to cool down.
  • 2 Put the green beans into the pan with the potatoes and cook for a further 4-5 minutes until the potatoes are tender and the green beans are al dente.
  • 3 While the green beans and potatoes are cooking, de-shell the eggs and cut into quarter.
  • 4 Drain the cooked potatoes and beans and distribute evenly into four bowls. Top with the flaked salmon, cherry tomatoes, olives and hard boiled egg quarters.
  • 5 Make the dressing by placing all the ingredients into a clean jar with a tightly fitting lid. Shake vigorously until they are well combined. Dress the salmon niçoise just before serving.

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