Niçoise Salad with King Salmon

Ingredients

Method

1. Preheat oven to 190C. In a baking tray, bake the salmon until just cooked through, approx 10-15 mins.
2. Scrub the potatoes and remove the string from the green beans. Remove the rough ends of the asparagus.
3. In a large pot of salted water, blanch the green beans and asparagus for 2 mins and refresh them in ice water. Then drain.
4. Bring the water back to a boil and cook the potato until they are tender. Drain and set aside to cool. Then cut in halves.
5. Boil the eggs for 5-6 mins. Remove the eggs and place them in ice water to cool, then peel.
6. Cut the small tomatoes in half and large tomatoes in slices, toss them with salt and pepper, leave them in the mixing bowl.
7. Whisk the dressing ingredients together and add the olives to it, then with a fork, slightly crush the olive in the dressing.
8. Cut or flake the salmon into large chunks, then gently coat all the ingredients except the eggs with some of the dressing.
9. Cut the eggs in half or bite-size chunks and place them on top of the salad.
10. Drizzle with the remaining dressing, and add a pinch of salt and pepper to taste.