Hastings - Glenarm Salmon Niscoise

June 29, 2018

Hastings - Glenarm Salmon Niscoise

Glenarm Salmon Niscoise with Sun blushed Tomato Dressing

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Ingredients:

• For the salmon:
• Salt & pepper
• ½ a Lemon
• flavoured stock or half a lemon in the water will add an extra dimension to the taste. Season with salt & whole black pepper.
• For the dressing:
• 1 large garlic clove, crushed
• 2 tbs. red wine vinegar
• 2 tbs. Lemon juice
• 100g sun blushed tomatoes, finely chopped
• 2 plum tomatoes, chopped
• 100ml good olive oil
• Salt & pepper and lemon juice to taste
• For the salad
• 2 large plum tomatoes cut into eighths
• 1 medium cucumber, peeled, de-seeded & chopped
• 16 small new potatoes, boiled, cooled then sliced
• 1 small packet green beans, blanched, cooled & sliced
• 1 medium red onion thinly sliced into rings
• 100g black olives
• 4 eggs either boiled or poached to serve with the salad
• 2 heads of little gem lettuce, washed & dried

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Instructions:

1. For the salmon:
2. Grill the salmon for 10 - 12 minutes depending on its thickness. Alternatively poach the salmon in a medium pan. Once the water is simmering poach the fish for about 10-12 minutes, until opaque and just set. Using A classic French preparation of chopped & sautéed tomatoes in olive oil with garlic, sliced capers, lemon, anchovies & black olives. In addition to these ingredients a variety of garden vegetables, usually French beans & new potatoes are included. For the salad:
3. Arrange the little gem lettuce & the rest of the ingredients evenly around the plate.
4. For the dressing:
5. Combine all the ingredients in a blender & season to taste

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