Warm salmon nicoise

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

Recipe «Warm salmon nicoise» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.