Cal Smart Salmon Niçoise Salad
with Herby Potatoes and Jammy Egg- Salmon
- Egg
- Mustard
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Mustard
- Sesame
- Soy
- Triticale
- Peanuts
- Crustaceans
- Gluten
Ingredients: Salmon fillets • Yellow potato • Green beans • Roma tomato • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Grade A egg • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Red wine vinegar • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
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 be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
½ tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Tomato
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: 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*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then 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, then halve green beans.
- To the pot with potatoes, add green beans. Cook for 1-2 min, until potatoes are fork-tender and beans are tender-crisp.
- Drain, then 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.
- Once boiling, reduce heat to medium-high.
- Using a spoon, lower eggs into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse eggs 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 up into large pieces, removing and discarding skin.
- Meanwhile, drain olives.
- Halve tomatoes lengthwise, then thinly slice into half-moons.
- Finely chop parsley.
- To a large bowl, add mustard, half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) oil, remaining garlic salt and pepper. Whisk to combine.
- Transfer half the dressing to a small bowl and reserve.
- To the large bowl with dressing, add potatoes and green beans. Season with pepper, then toss to coat.
- Divide spring mix between bowls.
- Top with potatoes and green beans, olives, tomatoes and salmon.
- Halve eggs and divide between bowls.
- Drizzle with remaining dressing.
