Recipe Warm salmon nicoise : Practical and Delicious

Recipe Warm salmon nicoise : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Warm salmon nicoise. You are currently reading Recipe Warm salmon nicoise : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Warm salmon nicoise requires 35m, cook 40m and serve 6. Caution: allergy Contains fish and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

11 Ingredients

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  12 quail eggs (see note)
  
  
  


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  1.6kg skinless salmon fillet, pin-boned
  
  
  


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  1/2 cup (125ml) extra virgin olive oil
  
  
  


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  250g punnet cherry tomatoes, halved
  
  
  


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  300g baby kipfler potatoes, peeled, cooked until tender, cooled
  
  
  


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  1 tbsp lemon juice
  
  
  


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  1 cup (250ml) good-quality tomato pasta sauce (see note)
  
  
  


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  300g green beans, trimmed, blanched, refreshed
  
  
  


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  1 red onion, thinly sliced
  
  
  


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  1/2 cup (90g) nicoise olives (see note)
  
  
  


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  1/4 cup finely chopped flat-leaf parsley
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 120°C and line a roasting pan with baking paper.
  
  
  


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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 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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