Nicoise Salad with Salmon and Paprika
A classic French salad with a special touch of paprika flavored salmon.
Ingredients
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2 salmon fillets of 200 g each, boneless and with skin
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2 teaspoons paprika
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100 g green beans, pre-cooked
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100 g salad lettuce, washed
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10 black olives, cut in halves
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100 g cherry tomatoes, cut into halves
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275 g new potatoes, previously boiled, peeled and cut into halves
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2 hard-boiled eggs, peeled and cut into quarters
For the salad dressing:
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1 teaspoon Dijon mustard
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1 tablespoon white wine vinegar
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1 pinch of sugar
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1 pinch Salt Mill
Preparation Method
- Preheat the oven to 180º.
- Place the salmon on a plate and drizzle with the olive oil; then sprinkle it with paprika and a little salt. Rub the paprika well on the salmon fillets.
- Place the salmon on a tray and bake for 15-20 minutes, depending on the thickness of the fish.
- Once cooked, remove from the oven and let cool slightly.
- In a large bowl, place the green beans, salad, olives, tomato and new potato; Mix the ingredients for the salad dressing well and season to taste.
- Pour two tablespoons of the dressing over the salad and mix everything, dividing the mixture between four plates.
- Add the eggs to the salad and, finally, place the salmon on top, broken into large pieces and without any skin.
- Drizzle with the remaining salad dressing and serve.
