Grilled Salmon with Nicoise Salad

Grilled salmon with nicoise salad I’m normally pretty adverse to salads- especially ones with leaves in but this is pretty delish! There’s lots of nice protein (the eggs and fish) and the dressing makes all the salady stuff much more palatable. I even enjoyed the tomatoes which is a rare one for me. I definitely need to overcome my fear of ruffage and eat more salads.

The salmon from this salad is an excellent source of omega 3 fatty acids, which controls blood pressure, balances hormones and promotes healthy skin. This salad is rich in protein, lycopene which is a phytonutrient and vitamin C. This recipe is from Carol Vorderman’s book “Detox recipes

Makes 4 servings

  • 3 eggs
  • 125g oz fine green beans, trimmed and halved
  • 2 little gem lettuces
  • 1 thinly sliced red onion
  • 225g cherry tomatoes, halved
  • 4 tablespoons black olives
  • 4X 125g salmon steaks
  • 1 lemon sliced into wedges

Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1 crushed clove of garlic

Put the eggs in a saucepan of cold water, bring to the boil and cook for 5 minutes. Drain and plunge into cold water and then peel.

Steam or boil the green beans for 2 minutes then drain.

Tear the lettuce into bite sized pieces and place in a bowl with the onions, tomatoes, olives and green beans.

Heat the grill, Brush the salmon steaks with a little olive oil then cook under the grill for about 3 minutes each side.

Toss the salad with the dressing, divide into 4 bowls and place a salmon steak on top of each. Slice the eggs into quarters and arrange next to the salmon with the lemon wedges.

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