Suzannes Wild Salmon Salad Recipes

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WILD SALMON SALAD WITH BEETS, POTATO, EGG, AND MUSTARD VINAIGRETTE



Wild Salmon Salad with Beets, Potato, Egg, and Mustard Vinaigrette image

Inspired by main-course salads found in the bistros of France, this dish comprises some of my favorite ingredients-beets, mustard, dandelion, and soft boiled egg. The salmon is covered in minced herbs, seasoned with fleur de sel, and then slow-roasted in a humid oven until it's moist and custardlike at the center.

Number Of Ingredients 21

3 bunches beets, preferably mixed colors
6 tablespoons extra-virgin olive oil
1 pound very small potatoes
1 teaspoon thyme leaves
2 pounds wild salmon (1 piece), skin on, bones removed
1 lemon
1/2 cup finely diced shallots
2 tablespoons minced dill
2 teaspoons minced tarragon
1/4 cup minced flat-leaf parsley
1/2 teaspoon fleur de sel
3 extra-large eggs
Dijon mustard vinaigrette (recipe follows)
4 ounces young dandelion greens, cleaned and dried
Kosher salt and freshly ground black pepper
1 extra-large egg yolk
1 tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1 tablespoon lemon juice
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Cut the greens from the beets, leaving 1/2 inch of stem still attached. (Save the leaves for sautéing later; they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
  • Place the beets in a roasting pan with a splash of water. Cover tightly with foil, and roast about 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into 1/2-inch wedges.
  • Once the beets are in the oven, toss the potatoes with 1 tablespoon olive oil, the thyme, and 1 teaspoon salt. Place in a roasting pan, cover with foil, and cook in the oven about 30 minutes, until tender when pierced. When the potatoes have cooled, cut them in half.
  • Remove the salmon from the refrigerator 30 minutes before cooking, to bring it to room temperature.
  • Turn the oven down to 250°F and place a shallow pan of water on the bottom rack.
  • Finely grate the zest of the lemon until you have 1 teaspoon. Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.
  • Place the salmon, skin side down, on a baking sheet, and season with 2 teaspoons kosher salt and some freshly ground black pepper. Smear about a third of the herb mixture on the fish, and turn it over. Slather the skin side of the fish with the remaining herb mixture, and season with the fleur de sel and a little more black pepper.
  • Place the salmon on a wire rack set on a baking sheet, or in a roasting pan. Bake the salmon about 25 minutes, until medium-rare to medium. The center will still be slightly translucent. To check if the salmon is done, peek between the flakes. If it doesn't separate into flakes, it's not ready yet.
  • Meanwhile, bring a small pot of water to a boil, and carefully lower the eggs into the pot. Turn the heat down to low, and gently simmer exactly 9 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking. When they're completely cooled, peel the eggs, and cut them into halves. Season with salt and pepper.
  • Season the beets with a healthy pinch of salt, a pinch of pepper, the remaining tablespoon olive oil, and a squeeze of lemon juice. Season the potatoes with 1/2 teaspoon salt and 2 tablespoons Dijon mustard vinaigrette. Taste both for seasoning.
  • Scatter the dandelion greens on a large platter, and drizzle 1/4 cup mustard vinaigrette over them. Nestle the potatoes and beets in and around the greens. Using your hands, pull the salmon into 2-inch chunks, tucking them throughout the salad. Spoon another 1/4 cup vinaigrette over the salad, and tuck the eggs in and around the other ingredients. Season the salad with a healthy squeeze of lemon juice, and pass the rest of the vinaigrette at the table.
  • Whisk the egg yolk in a small bowl with the mustard, red wine vinegar, lemon juice, 1/2 teaspoon salt, and a pinch of pepper. Slowly whisk in the olive oil. Thin the vinaigrette with 1 teaspoon water or more if needed. Taste for balance and seasoning.
  • Although there are a lot of components to this dish, the herb marinade, beets, potatoes, eggs, and mustard vinaigrette can be prepared ahead of time and dressed at the last minute. Even the salmon can be baked an hour or two before serving, since it's served at room temperature.

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  • Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat the oven to 250 degrees and place a shallow pan of water on the bottom rack.
  • Finely grate the zest of the lemon until you have 1 teaspoon. Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.
  • Place the salmon, skin side down, on a baking sheet and season with 2 teaspoons kosher salt and some freshly ground black pepper. Smear about a third of the herb mixture on the fish and turn it over. Slather the skin side of the fish with the remaining herb mixture and season with a little more salt and pepper.
  • Place the salmon on a wire rack set on a baking sheet, or in a roasting pan. Bake the salmon about 25 minutes, until medium rare, or medium. To check if the salmon is done, peek between the flakes. If it doesn’t separate into flakes, it’s not ready yet.


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