Micheal Lambie

Salad nicoise with seared Atlantic salmon

Serves 4

Ingredients

4 Atlantic salmon escalopes, 140g each
500g green beans
1 Spanish onion
12 quail eggs, soft boiled
200g kalamata olives, pitted
12 cherry tomatoes
40ml balsamic vinegar
100ml olive oil salt and pepper

Method

Blanch the beans, half the tomatoes and olives.

Finely slice the onion.

Cook the eggs in boiling water for 3 minutes, cool and shell.

Mix all salad ingredients together, season and dress with oil and vinegar.

Sear the salmon in a hot dry pan (to rare).

Place the salad into a bowl, dress with the salmon on top.