Salmon nicoise

0
85
Salmon nicoise
  • 0:25 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Featured in
Low kilojoule, French recipes

Ingredients

  • Olive oil spray
  • 200g skinless salmon fillet
  • 4 large kipfler potatoes
  • 100g pkt baby watercress salad
  • 200g punnet grape tomatoes, halved
  • 100g baby beans, blanched
  • 8 pitted black olives
  • 4 anchovy fillets, rinsed, cut into thin strips
  • 2 eggs, hard boiled, quartered
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • Freshly ground pepper

Method

  • Step 1
    Spray a medium non-stick frying pan with oil. Heat over a medium heat. Add salmon and cook for 3-4 minutes each side. Transfer to a plate and set aside.
  • Step 2
    Place the potatoes in a saucepan and cover with plenty of cold water. Bring to the boil. Reduce the heat and simmer for 10-15 minutes or until tender. Drain and cut into quarters lengthways.
  • Step 3
    Divide the watercress among serving plates. Add the potatoes, tomatoes, beans, olives, anchovies and eggs. Flake salmon over the salad.
  • Step 4
    Combine the olive oil and vinegar. Season with pepper. Drizzle over the salad and serve immediately.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 1384 kj

    Energy

  • 14g

    Fat Total

  • 3g

    Saturated Fat

  • 6g

    Fibre

  • 23g

    Protein

  • 134mg

    Cholesterol

  • 338.27mg

    Sodium

  • 3g

    Carbs (sugar)

  • 25g

    Carbs (total)

All nutrition values are per serve
  • Author: Wendy Brodhurst
  • Image credit: Chris Chen
  • Publication: Fresh Living

Source: taste.com.au

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