Jamie Oliver

Sorta salmon niçoise

With soft-boiled eggs & yoghurt dressing

Sorta salmon niçoise

Serves 2
Cooks In18 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    398
    20%
  • Fat
    24.7g
    35%
  • Saturates
    6g
    30%
  • Protein
    38.3g
    77%
  • Carbs
    6.5g
    3%
  • Sugars
    5.2g
    6%
  • Salt
    0.7g
    12%
  • Fibre
    3.3g
    -

Of an adult's reference intake

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Method

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
Tap For Method
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

Method

Place the salmon skin side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes. 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. Meanwhile, squash the olives and remove the stones, then finely chop the flesh. Mix half of the olives through the yoghurt with a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper.

Remove the salmon to a board, then drain the eggs and beans in the colander. 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. Flake over the salmon, discarding the skin, arrange the eggs on top and dot over the remaining chopped olives. Finish with 1 teaspoon of extra virgin olive oil and a good pinch of pepper, from a height.

Tip

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Nutrition per serving
  • Calories
    398
    20%
  • Fat
    24.7g
    35%
  • Saturates
    6g
    30%
  • Protein
    38.3g
    77%
  • Carbs
    6.5g
    3%
  • Sugars
    5.2g
    6%
  • Salt
    0.7g
    12%
  • Fibre
    3.3g
    -

Of an adult's reference intake