Baked Salmon Nicoise SaladKhanh Ong
- 500g skinless salmon fillet
- 10 vine cherry tomatoes
- 1⁄4 cup EVOO
- 1 red onion
- 1 lemon, zest and juice
- 6 chat potatoes cooked
- 100g green beans blanched
- 6 soft boiled quail eggs
- 6 slices of anchovies
- 1⁄2 bunch of flat leaf parsley
- 50g kalamata olives salt
- Place salmon and tomatoes in a baking tray and cover with EVOO, cut the red onion into wedges and add to the tray, add the zest and the juice of 1 lemon and sprinkle with salt.
- Place in a 130c oven for 15-20 minutes until salmon is medium-rare.
- Place the salmon on a platter, with potatoes cut into slices, with green beans, eggs halved, anchovies, a nice confetti of parsley and olives.
Our friends at Wine Selectors recommend pairing this dish with a Cuvee or a Pinot Noir.
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