how to prepare any night of the weekWarm salmon nicoise

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm salmon nicoise. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm salmon nicoise is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm salmon nicoise is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 12 quail eggs (see note)
  • 1.6kg skinless salmon fillet, pin-boned
  • 1/2 cup (125ml) extra virgin olive oil
  • 250g punnet cherry tomatoes, halved
  • 300g baby kipfler potatoes, peeled, cooked until tender, cooled
  • 1 tablespoon lemon juice
  • 1 cup (250ml) good-quality tomato pasta sauce (see note)
  • 300g green beans, trimmed, blanched, refreshed
  • 1 red onion, thinly sliced
  • 1/2 cup (90g) nicoise olives (see note)
  • 1/4 cup finely chopped flat-leaf parsley

Method

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