{"id":7387,"date":"2025-04-25T14:47:58","date_gmt":"2025-04-25T14:47:58","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7387"},"modified":"2025-12-31T18:04:32","modified_gmt":"2025-12-31T18:04:32","slug":"jamie-olivers-sorta-salmon-nicoise-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/jamie-olivers-sorta-salmon-nicoise-video\/","title":{"rendered":"Jamie Oliver’s Sorta Salmon Ni\u00e7oise [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Jamie Oliver’s Sorta Salmon Ni\u00e7oise [Video]<\/span><\/h2>\n
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Steamed salmon, with green beans, soft boiled eggs, and yoghurt dressing. <\/span>
<\/div>All cooked in a single pan — this is quick!<\/span><\/div>\n
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Total Time<\/span>18 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div>\n\n
Author: <\/span>From “5 Ingredients – Quick & Easy Food”, by Jamie Oliver<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Large Saucepan with Colander<\/div><\/li>
  • Colander to fit in the large saucepan<\/span><\/div><\/li>
  • Lid to cover colander and saucepan<\/span><\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 2 x<\/span> 120g \/ 4\u00bcoz<\/span> salmon fillets<\/span> skin on, scaled, pin-boned, from sustainable sources<\/span><\/li>
    • 300<\/span> g \/ 10oz<\/span> green beans<\/span><\/li>
    • 2<\/span> large<\/span> free-range eggs<\/span><\/li>
    • 8<\/span> black olives<\/span> (stone in)<\/span><\/li>
    • 2<\/span> heaped Tbsp<\/span> Greek yoghurt<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Place the salmon, skin side down, in a colander over a pan of boiling salted water, covered, to steam for 8 minutes.<\/span><\/div><\/li>
      • Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked but not squeaky. Gently lower in the eggs to cook for exactly 5\u00bd minutes, alongside.<\/div><\/li>
      • Meanwhile, squash the olives and remove the stones, then finely chop the flesh. Mix half of the olives through the yoghurt with a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper.<\/div><\/li>
      • Remove the salmon to a board, then drain the eggs and beans in the colander.<\/div><\/li>
      • Toss the beans in the dressing and divide between your plates. Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters.<\/div><\/li>
      • Flake over the salmon, discarding the skin, arrange the eggs on top and dot over the remaining chopped olives.<\/div><\/li>
      • Finish with 1 teaspoon of extra virgin olive oil and a good pinch of pepper, from a height.<\/div><\/li><\/ul><\/div><\/div>\n
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