Salmon Niçoise Salad - cooking recipe

Ingredients

1 1/3 lbs green beans, trimmed
2 tsp olive oil
1 lb salmon fillets
4 None large eggs, at room temperature
1 None small shallot, finely chopped
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 None red pepper, deseeded and sliced
1/3 cup pitted kalamata olives

Preparation

Bring large saucepan of salted water to boil. Blanch beans for 5 mins, or until just cooked. Drain and place in bowl of iced water to set color and stop cooking process.
Heat olive oil in skillet over medium-high heat. Season salmon with salt and pepper and cook, skin-side down, for 6 mins. Turn and cook for 4-5 mins for medium, or until cooked to your liking. Transfer to cutting board to rest.
Place eggs in small saucepan and cover by 1/2 inch with cold water. Bring to boil, reduce heat to a simmer and cook for 3 1/2 mins. Remove from water and place in iced water with beans.
Combine shallot, extra virgin olive oil and vinegar in a bowl. Drain beans and add to bowl with pepper and olives; toss well to coat in dressing.
Remove skin from salmon and flake flesh into bowl with vegetables. Toss gently to combine. Peel shells from eggs and cut in half. Sprinkle cut side of eggs with sea salt and cracked black pepper and arrange on top of salad.