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Warm salmon nicoise
Warm salmon nicoise
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Try a warm salmon nicoise for a modern take on French tuna salad.
Ingredients:
  • 12 quail eggs (see note)
  • 1.6kg skinless salmon fillet, pin-boned
  • 125ml olive oil
  • 250g punnet cherry tomatoes, halved
  • 300g baby kipfler potatoes, peeled, cooked until tender, cooled
  • 21.00 gm lemon juice
  • 250ml pasta sauce
  • 300g green beans, trimmed, blanched, refreshed
  • 1 red onion, thinly sliced
  • 90g olive
  • 62.50 ml finely chopped flat-leaf parsley
Instructions:
  • Preheat your oven to 120°C and prepare a roasting pan by lining it with baking paper.
  • Gently simmer quail eggs in a pan of cold water over medium heat for 2-3 minutes until soft-boiled. Drain, refresh under cold water, and set aside.
  • Prepare the salmon by laying it gently in the roasting pan. Season it generously and then delicately drizzle 2 tablespoons of oil over it. Next, arrange the tomatoes on a baking tray and drizzle them with 2 tablespoons of oil while seasoning them. Bake the salmon and tomatoes together in the oven for 20-25 minutes, ensuring the salmon is cooked to a perfect medium-rare and the tomatoes have just begun to wilt.
  • Next, thinly slice the potatoes to 5mm thickness and set them aside. Peel the quail eggs, then halve them. In a separate bowl, mix lemon juice with the remaining 2 tablespoons of oil, season with salt and pepper, and set the dressing aside.
  • Lay out the salmon on a platter, generously spread pasta sauce, and season well. Top with eggs, potato, beans, tomatoes, onion, olives, and parsley. Finish with a drizzle of dressing before serving.

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