 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 bay leaves |
1 tablespoon kosher salt |
10 black peppercorns |
2 cups white wine |
2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick) |
3 garlic cloves, minced |
1 tablespoon whole-grain mustard |
5 tablespoons champagne vinegar |
2/3 cup extra-virgin olive oil |
2 tablespoons chopped flat-leaf parsley |
2 tablespoons chopped basil |
sea salt to taste |
2 large bunches watercress, root ends trimmed, leaving stems intact |
10 small yellow-skinned new potatoes, boiled until tender and cut in half |
4 hard-cooked eggs, cut into quarters |
1/4 pound haricots verts (french green beans) or regular green beans, trimmed and boiled until tender-crisp |
1/2 cup pitted niçoise olives |
3 roma tomatoes, cut into lengthwise wedges |
Directions:
1. To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine. Add salmon and enough water to cover.
2. Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is just opaque.
3. While salmon is cooking, make the dressing: In a small bowl, whisk together garlic, mustard, and vinegar. Gradually whisk in oil until dressing is emulsified. Whisk in herbs and season with sea salt.
4. Using 2 spatulas, remove salmon, place on a cooling rack set on a sheet pan, and chill 10 minutes, loosely covered with foil. Discard poaching liquid.
5. Remove salmon from refrigerator and break into large pieces, discarding skin. On a very large serving platter, top watercress with pieces of fish, potatoes, eggs, green beans, olives, and tomatoes. Drizzle dressing over everything and serve immediately, accompanied by crusty bread.
6. Note: Nutritional analysis is per serving.
|
|