Warm Nicoise Salad Platter with tender Salmon, Green Beans, Nicoise Olives, and Boied Egg! A great healthy and low carb summer salad recipe. Serve it on a platter for sharing
Boil the eggs. Wash the beans and cut off the stem end. Boil water, stir in 1 tsp salt and 1 tsp baking soda (optional for maintaining the green color). Boil the beans in water for about 10 minutes until they are cooked but still al dente. Drain and cool the beans.
Salmon:
Pat the salmon dry and salt each side. The skin side can be seasoned more.
Heat a pan with the oil. Place the salmon fillet directly into the hot pan, skin side down. Fry over high heat for about 2 minutes until the salmon turns whitish on the sides. Turn the heat down to medium, turn the salmon fillet over and fry the meat side for 1-2 minutes more.
Just before it's done cooking, add the butter to the salmon in the pan and melt. Baste the salmon fillets several times with melted butter at a low temperature. Season with lemon juice, salt and pepper.
dressing
For the dressing,using a immersion blender, finely puree the egg yolk with the capers, anchovies, mustard and garlic in a tall mixing bowl using a hand blender, gradually mixing in the olive oil. Stir in the broth, season with orange zest and salt. Mix in some sugar if needed.
Arrange all the ingredients under "Remaining salad ingredients" on 2 plates. Serve with salmon fillet and dressing.