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

This was the star of Easter afternoon.


3 bunches beets, preferably mixed colors
6 tablespoons extra virgin olive oil
1 pound very small potatoes
1 teaspoon thyme
2 pounds wild salmon (1 piece, skin on, bones removed)
1 lemons
1/2 cup finely diced shallots
2 tablespoons minced dill
2 teaspoons minced tarragon
1/3 cup minced flat-leaf parsley
3 extra-large eggs
4 ounces baby dandelion greens, cleaned and dried
1 recipe mustard vinaigrette

THE DAY BEFORE: Preheat oven to 400. Cut the greens from the beets, leaving 1/2 inch of stem still attached. Clean the beets well and toss with 4 tablespoons olive oil and 2 tablespoon 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. 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.

THE MORNING OF: Prepare a bowl of ice water. Bring a small pot of water to a boil and carefully lower the eggs into the pot. Turn the heat down to low and carefully simmer exactly 9 minutes. Immediately transfer the eggs to the ice water to stop the cooking.

THE MORNING OF: Cut potatoes in half and toss with olive oil, thyme and salt. Roast at 400 for 30 minutes. Let cool to room temp but do not refrigerate.

THE AFTERNOON OF: Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.
Preheat the oven to 250 and place a pan of shallow water on the bottom rack.
Finely grate the zest of the lemons until you have 2 teaspoons. Combine the lemon zest, shallots, dill, tarragon and parsely in a bowl and stir in 2 tablespoons olive oil.
Place the salmon, skin side down, on a baking sheet and season with 2-4 teaspoons kosher salt and freshly ground black pepper. Smear about a third of the herb mixture on the fish, and turn it over. Slater the skin side of the fish with the remaining herb mixture and season with salt and more 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 doesnŐt separate into flakes, it's not ready yet.

Season the beets with a healthy pinch of pepper, olive oil and a squeeze of lemon juice. Season the potatoes with salt and a squeeze of dijon mustard vinaigrette. Taste both for seasoning.
Peel the eggs, cut then in half and season with salt and pepper.

TO ASSEMBLE: Scatter the greens over a large platter and drizzle 1/2 cup mustard vinaigrette over them. Nestle the potoates and beets in and around the greens. Using your hands, pull the salmon into 2-inch chunks, tucking them throughout 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.

Mustard Vinaigrette
1 extra large egg yolk
1 tablespoon dijon mustard
1 1/2tablespoons red wine vinegar
1 tablespoon lemon juice
3/4 cups extra virgin olive oil
Salt and pepper

Whisk to combine.

Yield: 6 servings.

05:51:00 on 04/08/07 by liz - Category: Recipes


joep wrote:

those beets make me want some. What a delish combo.

04/14/07 19:22:21

lbabs wrote:

yummola. I could do that, but why does it take so many days!!

04/17/07 15:24:46

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