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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient Saumon)
250 g
Pomme de terre à chair jaune
170 g
Haricots verts
1 pièce(s)
Œuf
(Contient Oeuf)
56 g
Mélange printanier
7 g
Persil
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 pièce(s)
Tomate
½ cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)
Pas inclus dans votre livraison
1.5 cs
Huile*
0.13 cc
Sel*
½ cc
Sucre*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.