Taste Of The Seasons

 Salmon Asparagus Niçoise

• 24 (3-4 bunches) green Asparagus, woody stems snapped off

• 4, (400-500g) desiree potatoes
• 4, 50g organic eggs
• 12 cherry tomatoes, cut in half
• ½ medium red onion, thinly sliced
• 12 pitted black kalamata olives
• 2, 250-300g thick salmon fillets
• Juice of half a lemon
• 12 rinsed butter head lettuce leaves

Caper Dressing

Whisk together in a bowl

• 3 Tablespoons EACH virgin and olive oil
• 4 Tablespoons lemon juice
• 2 Tablespoons capers, chopped
• ½-1 teaspoon salt
• ½-1 teaspoon cracked pepper

Cook potatoes in lightly salted boiling water for 15 minutes or until tender. Drain and set aside to cool. Hard boil eggs, rinse in cold water, crack shells, peel and set aside. Combine tomatoes, onion and olives in a bowl.

Using a large frying pan, plunge asparagus into lightly salted boiling water, cook for 1-2 minutes until bright green and just tender. Using tongs, lift out onto paper towel to cool.

Cut each salmon fillet into 4 portions. Add lemon juice to frying pan, return to the boil. Reduce heat to just a simmer, drop in salmon, cover and cook for 1-2 minutes until opaque and still a little pink in each centre.

To assemble. On 4 large plates, arrange 3 lettuce leaves, one potato sliced, 1 egg, cut in half, and some of the dressing. Add 2 salmon portions. Top each with tomato mixture and asparagus spears. Spoon over remaining dressing.

Serves 4

Handy tip:

For a quick version, replace salmon fillets with 425g or similar weight can well drained salmon or tuna.

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305