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Salad á la Nice

Salade Niçoise avec de saumon Frøya

Mid loin

Ingredients for 2-3 people

  • 300 gram Frøya Midloin
  • 1 pack asparagus beans
  • 3 eggs
  • 1 glas olives, drained
  • 1 pack little gem salad
  • 300 gram small potatoes
  • 1 red onion thinly sliced
  • 4 tbs olive oil
  • The juice of 1 lemon
  • 1 garlic clove, shredded
  • Lime zest
  • Salt and pepper


  1. Peel hard boiled eggs and set aside to cool
  2. Boil the asparagus beans in boiling water for approximately 1 minute. Immediately transfer them into ice cold water to stop the the boiling process.
  3. Boil the potatoes and set aside.
  4. Add salt and pepper to the salmon and pan fry in a bit of oil at medium heat. Fry for 2-3 minutes on each side. Avoid over frying it, you want it to be bright pink in the center when done (au point or medium rare). If not, it will turn dry. Frøya is sushi quality so better to undercook than overcook – perfectly safe and more delicious. Avoid handling the fish too much when checking the cooking process. Remove it from the heat when done and transfer to a plate to rest.
  5. Mix the vinaigrette ingredients and wisp or shake in suitable container with lid.
  6. On a large serving platter, place the salad, asparagus beans, eggs cut into halves, halved potatoes and olives.  Use a fork to split the salmon into chunks  and place it on the platter. Add the red onion and pour over the vinaigrette.