Salmon Niçoise salad

You'll see, this recipe brings together many foods that I am particularly fond of. A meal-salad filled with beautiful vegetables, with a runny egg and grilled salmon... healthy tastes so good... and every day you have the choice to eat well ❤️

Photo Credit Nancy Bordeleau

Salmon Niçoise Salad Recipe

Ingredients:

• 250 g salmon fillets with skin
• 1 tbsp (15 ml) camelina oil for cooking
• 200 g baby potatoes (approximately 7-8)
• 1 cup green beans
• 2 large eggs
• 3 cups baby spinach
• 1 handful of black olives, whole or sliced
• 1/2 English cucumber, halved lengthwise, then sliced.
• 4 ripe tomatoes, quartered
• 1/2 tbsp (7.5 ml) basil extra virgin olive oil + 1 tbsp (15 ml) Maison Orphée extra virgin olive oil *
• 1 garlic clove, finely minced
• Juice of one lemon
• 2 tbsp (30 ml) drained capers, chopped
• 1 tbsp (15 ml) Dijon mustard
• Thin slices of red onion (optional)
• Pink salt and black pepper

* Can be replaced with 1 1/2 tbsp (22.5 ml) of extra virgin olive oil

Photo Credit Nancy Bordeleau

Instructions:

1. Season the salmon with pink salt and black pepper.
2. Pour the camelina oil into a pan and place the fillets skin-side down in the pan.
3. Cook for 4 minutes, turn the fillets, and cook for another 2-4 minutes.
4. Remove the salmon from the pan, set aside to cool, and cut into pieces.
5. Boil the potatoes and beans until tender, then refresh in cold water.
6. Cook the eggs in a pot of boiling water for 6 minutes, remove, peel, and cut into quarters.
7. For the dressing, combine the olive oil, garlic, lemon juice, capers, mustard, and a pinch of pink salt and pepper.
8. Add the baby spinach, potatoes, beans, cucumber, tomatoes, and olives to the dressing and mix well.
9. Serve 4 portions of the mixture, adding the egg quarters and salmon pieces to each plate.

Enjoy! Health is a way of life!