Warm salmon nicoise

Cooking Fish Warm salmon nicoise

For a sensational twist on classic French tuna salad, try this warm salmon nicoise.

Lables: High protein Low carb Low sugar Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 120°C and line a roasting pan with baking paper.
  2. Place the quail eggs in a pan of cold water over medium heat. Bring to a simmer and cook for 2-3 minutes for soft-boiled. Drain and refresh under cold water, then set aside.
  3. Place the salmon in the roasting pan, season and drizzle with 2 tablespoons oil. Place the tomatoes on a baking tray, drizzle with 2 tablespoons oil and season. Bake the salmon and tomatoes for 20-25 minutes until the salmon is medium-rare and the tomatoes have wilted slightly.
  4. Meanwhile, cut the potatoes into 5mm-thick slices and set aside. Peel the quail eggs and halve. Set aside. Combine lemon juice with remaining 2 tablespoons oil and season. Set dressing aside.
  5. Place salmon on a platter, spread over pasta sauce and season. Scatter with eggs, potato, beans, tomatoes, onion, olives and parsley. Drizzle with dressing and serve.

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12 quail eggs
1.6kg skinless salmon fillet, pin-boned
1/2 cup extra virgin olive oil
250g punnet cherry tomatoes, halved
300g baby kipfler potatoes, peeled, cooked until tender, cooled
1 tbsp lemon juice
1 cup good-quality tomato pasta sauce
300g green beans, trimmed, blanched, refreshed
1 red onion, thinly sliced
1/2 cup nicoise olives
1/4 cup finely chopped flat-leaf parsley

Adv

Autors
Preparation time
35
Cooking time
40
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Fish
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