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Left-over Salmon Nicoise

salmon nicoise


Left-over salmon (or a few salmon steaks)
3 medium potatoes, sliced and boiled until just soft
12-15 stems of asparagus
6 or 7 small ripe tomatoes, cut in half
4 hard-boiled eggs, peeled and cut in 1/2

Vinaigrette:
1/8 cup red wine vinegar
1/8 cup rice vinegar

1/4 cup olive oil
1 teaspoon of grainy Dijon mustard
pinch of salt
pinch ground black pepper

The easiest way to make this recipe is to use left over salmon from the evening before, but if you don’t have any put some salmon steaks in the oven at 250F for 30 minutes (make sure you drizzle the steaks with a bit of olive oil so they don’t dry out.)

Otherwise this is probably the easiest lunch you’ll ever make.  Clean and slice the potatoes (thick) and put them in a pot of boiling water and simmer until the potatoes are just soft.  Whilst the potatoes are boiling use a steamer to cook the asparagus, until the stems turn a vibrant green (better to be under done than over done.)  In another pot, boil the eggs until they are hard.  Usually about 12 mins. Once the potatoes, eggs and asparagus are ready, plate all of the ingredients and cover with the dressing.

Delicious. Fact.

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