ATLANTIC SALMON SALAD NICOISE
Preparation Time: 10 minutes
Cooking Time: 6 minutes
Ingredients:
600g Atlantic Salmon llets
1 tbs baby capers for garnish
Fresh dill fronds for garnish
Juice of 1 lemon
Sea salt & black pepper
Canola oil for greasing
Salad Ingredients:
100g green beans, blanched and cut in half
50g black olives
Method:
1. Heat your George Foreman The Champ All-in-One Grill to 160°C by rubbing the grill
plates with paper towel dipped in a small amount of canola oil. When the grill reaches
temperature, place salmon llets on the grill (gently place the lid down). Cook salmon for 3
minutes, carefully take off the grill and rest on a plate for 2 minutes.
2. Meanwhile, place all the salad ingredients in a large bowl and drizzle with olive oil and
vinegar, gently toss to combine.
3. Transfer the salad to a serving platter and ake the salmon over the top. Drizzle lemon
juice over the salad, sprinkle with capers and dill fronds. Add salt and pepper to taste.
Serves 4-6
3 soft boiled eggs, peeled and quartered
3 ripe tomatoes, quartered
12 baby potatoes, boiled and cooled
4 anchovies, halved (optional)
2 spring onions, sliced on the diagonal
½ cup continental parsley, chopped
1 tbs red wine vinegar
2 tbs extra virgin olive oil
Canola oil for greasing
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