Cal Smart Salmon Niçoise
with Herby Potatoes and Jammy Egg
You'll never believe this hearty salmon and potato salad is calorie smart! Filling and delicious, it's a great way to get more fish on your menu.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
250 g
Yellow Potato
170 g
Green Beans
1 unit(s)
Egg
(Contains Egg)
56 g
Spring Mix
7 g
Parsley
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Tomato
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Cook potatoes for 8 - 10 min, until almost tender.
- Meanwhile, trim green beans then halve.
- To pot with potatoes, add green beans. Cook for 1-2 min, until potatoes are fork-tender and beans are tender-crisp.
- Drain return potatoes to the same pot, off heat.
- Meanwhile, to a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-high.
- Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel, then halve eggs. Season with salt and pepper.
- Pat salmon dry with paper towels. Season with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- When salmon is done, break salmon up into large flakes/pieces, removing and discarding skin.
- Meanwhile, drain olives.
- Halve tomatoes lengthwise, then thinly slice into half-moons.
- Finely chop parsley. Add to a large bowl.
- Add mustard, vinegar, 1/2 tsp (1 tsp) sugar, remaining garlic salt and pepper. Whisk in 1 tbsp (2 tbsp) oil.
- Reserve half of of the dressing in small bowl.
- To large bowl with dressing, add potatoes and green beans. Season with pepper, then toss to coat.
- Divide spring mix between plates.
- Top with potatoes and green beans, olives, tomatoes and salmon.
- Halve eggs and divide between plates.
- Drizzle with remaining dressing.