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.