Salmon & bean nicoise

0
47
Salmon & bean nicoise
  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings
  • Advanced

Featured in
French recipes, Salmon recipes

Ingredients

  • 250g cherry tomatoes
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons chopped fresh chives
  • 200g baby French beans, topped, tailed, halved lengthways
  • 12 quail or 4 small hen eggs (see Notes)
  • 500g kipfler potatoes
  • 4 (120g each) salmon steaks
  • 425g can butter beans, drained, rinsed
  • 1 small Spanish onion, peeled, thinly sliced
  • 100g small olives

Dressing

  • 1 egg
  • 2 anchovy fillets
  • 1 garlic clove
  • 1 lime, juiced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 150ml extra virgin olive oil

Method

  • Step 1
    Preheat oven to 170°C.
  • Step 2
    To make the dressing, place all ingredients in a food processor and process to combine. Set aside.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 6
    Cook the potatoes in salted boiling water for 10 minutes until just tender. Drain and return to the saucepan to keep warm.
  • Step 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.
  • Step 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.
  • Step 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.

Nutrition

  • 3482 kj

    Energy

  • 63g

    Fat Total

  • 12g

    Saturated Fat

  • 42g

    Protein

  • 625.16mg

    Sodium

  • 5g

    Carbs (sugar)

  • 21g

    Carbs (total)

All nutrition values are per serve

Notes

* Available from delicatessens and Asian supermarkets.

  • Author: Valli Little
  • Image credit: Ian Wallace
  • Publication: delicious.

Source: taste.com.au

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