Salmon Nicoise Salad
10 minutes
Preparation time
10 minutes
Cooking time


300g purple Sapphire or purple

Congo potatoes

4 fresh, free range, eggs

2 salmon fillets (approximately 150g each fillet)

150g green beans, trimmed

2 baby cos lettuce, outside leaves removed and cut into halves

Small handful basil leaves

200g cherry tomatoes, halved

1 handful black olives, pitted


  1. Cut the potatoes into 1cm rounds.
  2. Place the potatoes in the steam oven and steam at 100°C for 5 minutes.
  3. After 5 minutes, add the eggs into the steam oven, making sure to leave the potatoes to continue to cook, steam for a further 2 minutes.
  4. Add the salmon into the steam oven and steam for 1 minute.
  5. Add the green beans to the steam oven and steam for a further 2 minutes.
  6. All items should be in the steam oven, and as a result the potatoes would have steamed for just over 10 minutes and should be tender


  • Whisk all ingredients in a medium bowl.

To Serve

  1. Peel and quarter the eggs, flake the salmon then add the lettuce, potatoes, beans, olives and tomatoes to the dressing.
  2. Toss the bowl to coat all the ingredients with the dressing.
  3. Divide the salad into 4 bowls and top with the quartered egg and flaked salmon.

Hints and Tips

  • Salmon is a great source of protein and is also rich in omega 3 fatty acids.
  • Can be made ahead of time and packed into containers for lunches.
  • As an alternative, substitute salmon for tofu or a can of tuna.
  • If you’ve had a big training session, bump up the carbohydrates by adding in an extra potato or having a piece of wholegrain bread on the side.



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