Fish

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Tuna Salad

Easy Lobster Bisque Recipe

Orange Glazed Salmon

Apricot Glazed Salmon

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Jamie Oliver 5 Ingredients Salmon Nicoise Salad

Sorta Salmon Niçoise | Jamie Oliver | It's Jamie's Sorta Salmon Niçoise... and it's sorta mouth-watering!!! 🥗 jamieol.com/SalmonNicoise | By Jamie Oliver | Salmon is an absolute classic and this is a beautiful version. It's a little lighter, a little fresher, and I think utterly beautiful. You'll need salmon fillets, green beans, free-range eggs, black olives, and Greek style yogurt. It's really easy to make. It's got a nice little method around boiling and steaming. I've got some lovely salmon, 120 grams, organic salmon. Look at that. They have been scaled and they've been pinboned and it's going to be gorgeous. So, we are going to put our salmon fillet skin side down into this colander there's just like a couple of inches of water boiling but this colander is not touching the water it's just got the vapor coming through and steaming I think it's a really underrated cooking method it's really clean it's really fresh it's actually really efficient and fast so eight minutes of steaming will beautifully cook the salmon to perfection the next bit is the green beans this need 6 minutes of boiling 300 grams give them a little whack like that let all the ends come together trim them off nicely and then this end here with all the little tails absolutely love that so they're done so this is had two two anda half minutes now so we'll bring the colander out we'll pop in the French beans we'll add a little seasoning as well and let that boil now let's talk about the perfect boiled egg this takes five and a half minutes perfect every single time and that's a large egg so we're going to triple use these pans so just get a spoon and lower the eggs in beautiful salmon back on using just one pan of water for all three ingredients is a speedy little shortcut so while that's cooking it's time to make a dressing for those beautiful hot beans classically you'd have a French dressing I'm not doing that grab some gorgeous organic yogurt you can get it everywhere to flavor it I'm going to use some olives some really beautiful black olives try and buy olives with the stone in you always get a better more fragrant olive eight olives is all I need so I'm just going to put my weight onto the olive and wash each individual one and then the stones come out really easily. These are lovely calamata olives. They're gorgeous and then I want to finally chop these and you want roughly half to one side here I'm going to make a nice tapenard basically minced or chopped black or green olives and half there for the dressing so we'll go in with one tablespoon of olive oil and one tablespoon of red wine vinegar tiny bit of salt you can have a bit of pepper if you want and then we're going to go in with two heaps tablespoons of our lovely yogurt and you're going to get the most wonderful creamy olive dressing really beautiful so the salmon is done. Very fresh, a really nice way to do it. I'm going to grab my eggs out and then I will drain these beans What I want to do is keep those beans nice and hot but these eggs, they're too hot to handle. So, just run em under cold water just for 30 seconds. I'll put these beans back in the pan. Cover with our gorgeous dressing. Give it a nice toss. It smells incredible. Okay, so time to plate up. On we go. It's really creamy. I love a dressing like Time for our salmon. So we'll just flake this over the salad. Big bits, small bits, beautiful, and then it's egg time. Yeah it's coming off easy let's see if we got it right in the middle yay so we got our eggs done just place that around our beautiful little dish here and then you got that last little bit of tapenard but it's absolutely delicious and then last but not least just a little pinch of pepper tiny bit of extra virgin olive oil So look at this. Absolutely beautiful. Such a pretty plate. There is one missing ingredient. Oh yeah, I forgot. Beautiful lunch, beautiful dinner, little glass of wine, That really is a joy to eat. Five ingredients really coming together and working really hard. So good.

Salmon Wellington

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