Salmon & bean nicoise

Recipes / Fish

Detailed step-by-step description of how to cook the dish "Salmon & bean nicoise". Try it by all means

Recipe «Salmon & bean nicoise» presented in category Recipes / Fish, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 250g cherry tomatoes, 1 1/2 tbsp olive oil, 2 tbsp chopped fresh chives, 200g baby French beans, topped, tailed, halved lengthways, 12 quail or 4 small hen eggs , 500g kipfler potatoes, 4 salmon steaks, 425g can butter beans, drained, rinsed , 1 small Spanish onion, peeled, thinly sliced, 100g small olives, 1 egg, 2 anchovy fillets, 1 garlic clove, 1 lime, juiced, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce.

Ingredients:

  • 250g cherry tomatoes 
  • 1 1/2 tbsp olive oil 
  • 2 tbsp chopped fresh chives 
  • 200g baby French beans, topped, tailed, halved lengthways 
  • 12 quail or 4 small hen eggs 
  • 500g kipfler potatoes 
  • 4 salmon steaks 
  • 425g can butter beans, drained, rinsed 
  • 1 small Spanish onion, peeled, thinly sliced 
  • 100g small olives 
  • 1 egg 
  • 2 anchovy fillets 
  • 1 garlic clove 
  • 1 lime, juiced 
  • 1 tsp Dijon mustard 
  • 1/2 tsp Worcestershire sauce 
  • 150ml extra virgin olive oil 

Instructions

  1. Preheat oven to 170°C.
  2. To make the dressing, place all ingredients in a food processor and process to combine. Set aside.
  3. Cut tomatoes in half and season with salt and pepper. Toss in 1/2 tablespoon oil and half the chives. Place tomatoes cut-side up on a baking tray in the oven for 20 minutes until slightly wilted.
  4. Bring a pan of salted water to the boil, add the French beans and blanch for 1 minute. Drain and refresh under cold water.
  5. Place eggs in a saucepan of cold water and bring to the boil. Cook for 5 minutes, drain and refresh under cold water. Peel, cut in half and set aside.
  6. Cook the potatoes in salted boiling water for 10 minutes until just tender. Drain and return to the saucepan to keep warm.
  7. Heat remaining oil in a frying pan and add the salmon. Cook over medium-high heat for 1-2 minutes each side (it should be crisp on the outside and pink in the middle). Set aside to rest.
  8. Slice potatoes and place on each serving plate. Top with French and butter beans and a few slivers of onion. Place the tomatoes, eggs and olives around.
  9. Break the salmon into chunks and add to the plates. Whisk the dressing lightly and drizzle over the top. Garnish with the remaining chives.