Crispy skin salmon Nicoise with black olives
Ingredients
- 1 handful of fresh chives
- 120g coconut yoghurt (use half)
- 2 egg (Eggs)
- 120g green beans
- 1 lemon (use half)
- 30g pitted black olives
- 400g baby white potatoes
- 40g mixed salad leaves
- 2 salmon fillets (skin on) (Fish)
- 110g baby plum tomatoes
Description
- Boil a kettle. Trim the green beans. Cut the baby potatoes into quarters, place into a saucepan, cover with boiling water and add a pinch of sea salt. Simmer for 15 mins, then add the green beans and cook for a further 5 mins until the vegetables are tender. Drain and return to the saucepan to keep warm.
- Meanwhile, fill a saucepan with boiling water, place the eggs into the water and simmer for 6-8 mins. Once the eggs are cooked run under cold water for 1 minute and peel. Cut into quarters.
- Season the skin of the salmon with sea salt and black pepper. Heat a frying pan with 1 tsp oil on a medium heat and cook the salmon fillets, skin side down for 5 mins, turnover then cook for a further 4-5 mins, until cooked through and turning golden brown. Leave in the pan to keep warm.
- Cut the cherry tomatoes in half. Add the tomatoes and olives to the saucepan containing the potatoes and green beans, and mix together.
- To make the chive yoghurt dressing; finely chop the chives and place in a small bowl with the coconut yoghurt and half the juice from the half lemon. Combine and season with sea salt and black pepper.
- Place the salad leaves on two plates, top with the potatoes, green beans, black olives, cherry tomatoes and egg. Top with the salmon fillets and squeeze over the remaining lemon juice (to taste) and the chive yoghurt dressing.
