Salad Nicoise with Seared Atlantic Salmon
Ingredients
- 4 Atlantic salmon portions, 140g each
- 500g green beans
- 1 Spanish onion
- 12 quail eggs, soft boiled
- 200g Kalamata olives pitted
- 12 cherry tomatoes
- 40ml balsamic vinegar
- 100ml olive oil
- Salt and pepper
Instructions
- Blanch the beans, half the tomatoes and olives.
- Finely slice the onion.
- Cook the eggs in boiling water for 3 minutes, cool and shell.
- Mix all salad ingredients together, season and dress with oil and vinegar.
- Sear salmon in a hot dry pan (too rare).
- Place the salad into a bowl, dress the salad with the salmon on top.