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Salad Nicoise with Seared Atlantic Salmon PDF Print E-mail

Salad Nicoise with Seared Atlantic Salmon

4 Atlantic salmon portions, 140gr each

500gr green beans

1 Spanish onion

12 quail eggs, soft boiled

200gr Kalamata olives, pitted

12 cherry tomatoes

40ml balsamic vinegar

100ml olive oil

Salt and pepper

  • 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 (to rare).

  • Place the salad into a bowl, dress with the salmon on top.

 
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