Salmon & bean nicoise

title="Salmon & bean nicoise"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-bean-nicoise.jpg" srcset="https://img.taste.com.au/wt3u79vL/w720-h480-cfill-q80/taste/2016/11/salmon-bean-nicoise-11393-1.jpeg 720w, https://img.taste.com.au/EVrHim-Y/w643-h428-cfill-q90/taste/2016/11/salmon-bean-nicoise-11393-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="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