A healthy living recipe today for you to enjoy!
The recipe provided here is from my dear friend Celebrity Chef Aussie Icon Peter Howard and is from his book “Delicious Entertaining”
Peter’s Atlantic Salmon Steak Niçoise
Preparation time: 10 minutes
Cooking time: 20 minutes
4 x 150g Atlantic salmon steaks
Spray olive oil
150g green beans, whole, trimmed and blanched
80g desireé potato slices (skin on), 2cm thick
3 Roma tomatoes, trimmed and cut into wedges
2 x 67g hard-boiled, free-range eggs, peeled and quartered lengthwise
½ tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
4 anchovy fillets
8 Kalamata olives, pitted and roughly chopped
1 Spray salmon with oil and cook in a non-stick frying pan or under the grill – cool to room
temperature. Salmon is best undercooked on the barbeque. Overcooking makes it dry.
2 Cut the beans into sizes to suit; boil the potato slices until done, but not breaking up into pieces.
Rinse under cold water and cool to room temperature.
3 Layer the cooked vegetables, tomatoes and eggs onto individual plates and spoon over oil and
vinegar mixed together. Top with the salmon and anchovy fillets. Scatter the olive pieces around
the base of the stack and sprinkle on ground black pepper to taste.
4 Serve with good wholegrain bread rolls or sourdough sliced bread.
This recipe can be adapted to any fish that can be served as a steak. Tuna is traditionally done this way.
Another good fish is blue-eye trevalla. Enjoy!