Jamie Oliver’s 5 Ingredients Salmon Nicoise Salad features 2 salmon fillets, green beans, eggs, black olives, and Greek yogurt. This quick and easy recipe takes 20 minutes to prepare and serves 2.
This Salmon Nicoise Salad Recipe Is From 5 Ingredients: Quick & Easy Food by Jamie Oliver.
🧡 Why You’ll Love This 5 Ingredients Salmon Nicoise Salad Recipe:
- Healthy Choice: Packed with protein from salmon and eggs, plus vitamins from green beans.
- Creamy Delight: Greek yogurt dressing adds a rich, tangy touch that enhances the salad.
- Minimal Cleanup: Requires just one pan and a colander, making post-cooking cleanup a breeze.
🍣 Jamie Oliver 5 Ingredients Salmon Nicoise Salad Ingredients
- 2 x 120 g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
- 300 g green beans
- 2 large free-range eggs
- 8 black olives, (stone in)
- 2 heaped tablespoons Greek yoghurt
🥗 How To Make Jamie Oliver 5 Ingredients Salmon Nicoise Salad Recipes
- Place the salmon skin-side down in a colander over boiling salted water. Cover and steam for 8 minutes.
- Trim the beans, then boil them in the water below the salmon for 6 minutes until tender but not too soft.
- Lower the eggs into the boiling water with the beans and cook for exactly 5½ minutes.
- Remove stones from olives, chop finely, and mix half into yogurt with a splash of red wine vinegar—season with sea salt and black pepper.
- Remove the salmon to a board. Drain the eggs and beans in the colander.
- Toss the beans with the olive-yogurt dressing and place them on your plates.
- Rinse the eggs under cold water until cool, then peel and cut them into quarters.
- Flake the salmon, discard the skin, place on the beans, add the egg quarters, and scatter the remaining chopped olives. Drizzle with extra virgin olive oil and sprinkle with pepper.
đź’ Recipe Tips
- Monitor Bean Texture: Boil green beans for exactly 6 minutes to keep them tender yet crisp.
- Cook Eggs Perfectly: Lower eggs carefully and cook for 5½ minutes to achieve the ideal soft-boiled texture.
- Prepare Dressing Well: Mix the Greek yogurt with pickled ginger and seasoning thoroughly for balanced flavor.
🍟 What To Serve With Salmon Nicoise Salad?
Serve Salmon Nicoise Salad with Stuffed Tomatoes, Tuna Quiche,Olive Bread, Courgette Gratin, or Potato Wedges.
🎚 How To Store Leftovers Salmon Nicoise Salad?
- In the fridge: Store leftovers salmon nicoise salad in an airtight container for 2 days.
- In the freezer: Freezing isn’t recommended leftovers salmon nicoise salad is best enjoyed fresh for optimal flavor and texture.
FAQ’S:
Can I Use Different Types of Beans?
Yes, you can use other types of beans if you prefer. For a similar texture and taste, try using snap peas, asparagus, or edamame. Just make sure to adjust the cooking time to keep them crisp-tender.
How Do I Prevent the Salmon From Sticking to the Colander?
To prevent the salmon from sticking, you can lightly grease the colander with a small amount of oil or place a piece of parchment paper between the salmon and the colander.
Can I Grill the Salmon Instead of Steaming It?
Grilling the salmon will add a delicious smoky flavor and crisp texture. Preheat your grill to medium-high heat, brush the salmon with a bit of oil, and grill skin-side down for about 4-5 minutes per side, or until cooked through.
What’s The Best Way To Prevent The Salad From Becoming Soggy?
To avoid sogginess, keep the salad components separate until serving. Toss the beans with the dressing just before serving, and don’t add the dressing until the last moment.
Jamie Oliver 5 Ingredients Salmon Nicoise Salad Nutrition Fact
- Calories: 398
- Fat: 24.7g
- Saturates: 6g
- Sugars: 5.2g
- Salt: 0.7g
- Protein: 38.3g
- Carbs: 6.5g
- Fibre: 3.3g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Lamb Stew
- Jamie Oliver 5 Ingredients Carrot Salad
- Jamie Oliver 5 Ingredients Chicken Pie
- Jamie Oliver 5 Ingredients Brussels Sprouts
Jamie Oliver 5 Ingredients Salmon Nicoise Salad
Description
Jamie Oliver’s 5 Ingredients Salmon Nicoise Salad features 2 salmon fillets, green beans, eggs, black olives, and Greek yogurt. This quick and easy recipe takes 20 minutes to prepare and serves 2.
Ingredients
Instructions
- Place the salmon skin-side down in a colander over boiling salted water. Cover and steam for 8 minutes.
- Trim the beans, then boil them in the water below the salmon for 6 minutes until tender but not too soft.
- Lower the eggs into the boiling water with the beans and cook for exactly 5½ minutes.
- Remove stones from olives, chop finely, and mix half into yogurt with a splash of red wine vinegar—season with sea salt and black pepper.
- Remove the salmon to a board. Drain the eggs and beans in the colander.
- Toss the beans with the olive-yogurt dressing and place them on your plates.
- Rinse the eggs under cold water until cool, then peel and cut them into quarters.
- Flake the salmon, discard the skin, place on the beans, add the egg quarters, and scatter the remaining chopped olives. Drizzle with extra virgin olive oil and sprinkle with pepper.
Notes
- Monitor Bean Texture: Boil green beans for exactly 6 minutes to keep them tender yet crisp.
Cook Eggs Perfectly: Lower eggs carefully and cook for 5½ minutes to achieve the ideal soft-boiled texture.
Prepare Dressing Well: Mix the Greek yogurt with pickled ginger and seasoning thoroughly for balanced flavor.