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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sorta Salmon Nicoise Recipe

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This recipe for Sorta Salmon Nicoise is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (6-ounce) salmon fillets, skin on
6 ounces green beans
2 large free-range eggs
8 black olives
2 heaping tablespoons Greek yogurt
Directions:
Directions:
1. Place the salmon skin side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes.
2. Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked but not squeaky. Gently lower in the eggs to cook for exactly 5½ minutes, alongside.
3. Meanwhile, squash the olives and remove the pits, then finely chop the flesh.
4. Mix half of the olives with the yogurt and a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper.
5. Remove the salmon to a board, then drain the eggs and beans in the colander.
6. Toss the beans in the dressing and divide between your plates. Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters.
7. Flake over the salmon, discarding the skin, arrange the eggs on top and dot over the remaining chopped olives.
8. Finish with 1 tsp of extra virgin olive oil and a good pinch of pepper, from a height.
Number Of Servings:
Number Of Servings:
2 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
from the kitchen of Jamie Oliver

 

 

 

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