Salmon Nicoise

This recipe makes a great light lunch or supper. The red onion is roasted to bring out its sweet flavour. The green beans, new potatoes, and eggs are simmered to the "just done" stage. Because of the protein contributed by the hard cooked eggs, very small pieces of grilled salmon are needed to complete the meal.






For two servings you will need:       Have two dinner plates ready

Two bunches of mixed salad leaves
Small bunch of fresh tarragon, sniped into small pieces (about one tablespoon)
100g green beans, halved and simmered about 5 minutes; drain and cool
4 new potatoes, simmered about 15 minutes until an inserted paring knife slides in
1 red onion, roasted in its peel, for 50 minutes at 220C; cool, peel and slice into quarters or smaller
1/2 cucumber, sliced in half lengthwise and then sliced horizontally
6 baby plum tomatoes, halved lengthwise
Handful of black pitted olives
1 Tablespoon vinaigrette
1/2 lime, squeezed of juice

2 hard cooked eggs, peeled and quartered lengthwise
2 small fillets of salmon (preferably Alaskan), grilled
Seasoning (salt, black pepper, garlic salt)

In a large bowl mix together all the ingredients except the eggs and salmon; divide evenly onto two dinner plates.

Grill salmon fillets for about 3 minutes on each side, skin side up first. Season as desired after turning. When cooking is completed, remove skin with a small fish knife and place salmon on top of the mixed greens and vegetables on each plate. Add quartered eggs to each and  serve.