SALMON NICOISE

Christmas is my magical time of the year! I love decorating my house and preparing my kitchen for this big cooking occasion. Over the years I have had the opportunity to cook traditional festivity dishes and share them with family and friends.

This year I will be in Australia and the summer promises to be very hot. This recipe will help my Australian blog followers to make this Christmas taste the best ever with this straightforward, stress free, full of flavour recipe.

Cheers and raise a glass of bubbly to your best Christmas ever!

Ingredients

• 1.5kg skinless salmon fillet, pin-boned
• 6 free range eggs or 12 quail eggs
• 1/2 cup extra virging olive oil
• 250g punnet cherry tomatoes, halved
• 300g baby kipfler potatoes, peeled, cooked until tender and cooled
• 1tbs lemon juice
• 1 cup good quality tomato pasta sauce
• 300g green beans, trimmed and blanched
• 1 red onion, thinly sliced
• 1/2 cup finely chopped flat-leaf parsley

Method

• Preheat the oven to 120C and line a roasting pan with baking paper.
• Place the eggs in a pan of cold water over medium heat. Bring to simmer and cook for 3 to 4 minutes for soft-boiled. Drain and refresh under cold water. Set aside.
• Place the salmon in a roasting pan, season with sea salt and freshly ground black pepper. Then drizzle with 4 tablespoons of olive oil.
• Place the tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper.
• Roast the salmon and tomatoes for 20 to 25 minutes until the salmon is medium rare and the tomatoes have wilted slightly.
• Meanwhile, cut the potatoes into medium size slices and set aside.
• Peel the eggs and half. Set aside.
• Combine lemon juice with the remaining olive oil and season. Set the dressing aside.
• Place the salmon on a plater, spoon over the pasta sauce and season.
• Scatter with the egg, potatoes, beans, roasted tomatoes, onion, olives and parsley.

• Drizzle the salmon with dressing and serve.

Tips

• Bake the side of salmon whole if you have a big crowd and add all the ingredients on the top.

• If you have a small gathering just buy salmon fillets for each guest. Top them with the rest of the ingredients.