Ali Irvine

Serving size: Serves 4
Cooking time: Less than 30 minutes

Salmon nicoise salad

INGREDIENTS

Salt
600g green beans, trimmed
2 tsp olive oil
550g salmon fillets (boneless belly pieces)
Sea salt & cracked black pepper
4 eggs, at room temperature
1 small eschalot, chopped finely
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 red capsicum, deseeded & sliced
100g pitted kalamata olives

Equipment: Sharp knife; chopping board; large saucepan; colander; 2 large mixing bowls; frying pan; fish slice; small saucepan; serving platter

METHOD

Bring large saucepan of salted water to boil. Blanch beans for 5 mins until just cooked; drain and place into bowl of iced water to set colour and stop cooking process.

Heat olive oil in frying pan over medium-high heat. Season salmon with salt and pepper and cook for 6 mins skin side down. Turn and cook for a further 4 to 5 mins for medium or until cooked to your liking. Remove from pan and place on chopping board to rest.

Place eggs in small saucepan and cover by 1cm with cold water. Bring to boil, reduce heat to a simmer and cook for 3 1/2 mins. Remove from water and place into bowl of iced water with beans.

Combine eschalot, extra virgin olive oil and vinegar in bowl. Drain beans and add to bowl with capsicum and olives; toss well to coat in dressing.

Remove skin from salmon and flake flesh into bowl with vegetables. Toss gently to combine. Peel shell from eggs and cut in half. Sprinkle cut side of eggs with sea salt and cracked black pepper.

Serve salad on platter topped with semi-soft boiled eggs.