Citrus-spiked Salmon Nicoise Salad

By Cathie Lonnie

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This lemon salmon, egg and potato salad is quick and easy, perfect for weeknight dinners.

All you have to do is throw all your ingredients of Citrus-spiked Salmon Nicoise Salad

  1. 3 medium desiree potatoes
  2. 2 1/2 tablespoons extra virgin olive oil
  3. 1 eschalot, finely chopped
  4. 1 tablespoon finely chopped capers
  5. 1 tablespoon finely chopped fresh chives
  6. 1 teaspoon finely grated lemon rind
  7. 4 x 150g boneless salmon fillets, skin on
  8. 2 tablespoons lemon juice
  9. 2 cos lettuce hearts, halved lengthways
  10. 200g baby green beans, trimmed
  11. 250g mini roma tomatoes, halved
  12. 2 hard-boiled eggs, halved
  13. 2/3 cup pitted kalamata olives

The instruction how to make Citrus-spiked Salmon Nicoise Salad

  1. Place potatoes on a plate lined with paper towel. Prick all over with a fork. Cover with a piece of paper towel. Microwave on HIGH (100%) for 4 to 5 minutes or until just tender. Thickly slice. Place in a bowl. Drizzle with 2 teaspoons oil. Season with salt. Toss to combine.
  2. Combine eschalot, capers, chives, lemon rind and remaining oil in a small bowl. Season. Rub u00bd the eschalot mixture over salmon. Add lemon juice to remaining eschalot mixture and reserve.
  3. Heat a greased barbecue hotplate and grill on medium-high. Cook potato on grill for 3 to 4 minutes each side or until browned. Grill lettuce, cut-side down, for 1 minute or until charred.
  4. Meanwhile, cook salmon on hotplate, skin-side down, for 2 minutes or until skin is crisp. Turn. Cook for a further 2 to 3 minutes for medium, or until cooked to your liking.
  5. Cook beans in a medium saucepan of boiling water for 2 to 3 minutes or until just tender. Drain. Refresh under cold water. Arrange beans, potato, lettuce, tomato, eggs and olives on a large serving plate. Flake salmon, discarding skin. Add to salad. Serve, drizzled with reserved eschalot mixture.

Nutritions of Citrus-spiked Salmon Nicoise Salad

fatContent: 551.851 calories
saturatedFatContent: 33.7 grams fat
carbohydrateContent: 6.6 grams saturated fat
sugarContent: 20.3 grams carbohydrates
cholesterolContent: 38.5 grams protein
sodiumContent: 202 milligrams cholesterol

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