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

I have this dish on our new summer menu in our restaurant www.greenhousebrasserie.com and it was an instant hit out selling all other dishes - give it a try I think you might agree!




Ingredients 

• • • 12 quail eggs 1.6kg skinless salmon fillet, pin-boned1/2 cup (125ml) extra virgin olive oil250g punnet cherry tomatoes, halved300g baby kipfler potatoes, peeled, cooked until tender, cooled1 tbs lemon juice1 cup (250ml) good-quality tomato pasta sauce (see note)300g green beans, trimmed, blanched, refreshed1 red onion, thinly sliced1/2 cup (90g) nicoise olives (see note)1/4 cup finely chopped flat-leaf parsley
      Method
      1. 1. Preheat the oven to 120°C and line a roasting pan with baking paper.
         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.
         3. 
            
            Place the salmon in the roasting pan, season and drizzle with 2 tbs oil. Place the tomatoes on a baking tray, drizzle with 2 tbs oil and season. Bake the salmon and tomatoes for 20-25 minutes until the salmon is medium-rare and the tomatoes have wilted slightly.
         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 tbs oil and season. Set dressing aside.
         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.
            
            
            Simply delicious summer meal