Steamed Salmon Nicoise Salad – Green Bean, Yogurt and Salmon Salad

Salad doesn’t always have to mean lettuce and tomatoes. My steamed salmon niçoise salad combines steamed salmon, cooked to perfection, and fresh green beans with a Greek yogurt dressing to create a light and satisfying meal.

=== 🍽🍸🥩 RECIPE ===
Serves 2
8 ounces (226 g) salmon filet
10 ounces (285 g) green beans, trimmed
2 large hard boiled eggs
5 ounces (150 g) Greek yogurt
2 teaspoons (30 ml) red wine vinegar
Extra virgin olive oil
Salt & Pepper

In a pot of boiling salted water, add the beans for 30 seconds to a minute until they turn bright green. Remove from the boiling water and immediately put into an ice bath to stop the cooking. Drain and set aside.

Place the salmon skin side down in a colander over the same pan of boiling, salted water. Cover, and steam for 8 to 10 minutes depending on the thickness of the filet. Remove salmon, and allow to cool.

Once the salmon is cooled make the dressing and assemble.

In a large bowl, mix together the yogurt, vinegar and half of the olives. Mix well and taste for seasoning. Add salt and pepper if needed, then add the beans. Toss to coat.

Place the beans on a platter. Take the cool salmon, and break into large flakes on top of the beans. Cut the eggs into quarters and add them as well. Sprinkle the rest of the olives over the top. Finish with a drizzle of olive oil.

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