WILD SALMON WITH GREEN SAUCE

WILD SALMON WITH GREEN SAUCE image

Yield 4-6

Number Of Ingredients 14

1 1/2 lbs. Wild salmon filet, skin on
salt and pepper
Olive oil
2 pounds new potatoes
1 pound haricots verts
1 finely diced shallot
2 tbl. red wine vinegar
Zest and juice of small Meyer lemon
1 tsp. Dijon mustrard
1 tbl. capers, roughly chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped chervil or a mixture of parsley and tarragon
lettuce leaves
2 hard-cooked (9 minute) eggs, roughly chopped

Steps:

1. Using pliers, remove pine bones from salmon. Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tbl. olive oil. Set aside at room temperature. Heat oven to 350. 2. Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm. 3. Top and tail the haricots vets and simmer in well-salted water until tender, 3-5 minutes. Spread out on a platter to cool and leave at room temperature. 4. Make the sauce verge: Put shallot in a small bowl with 1/2 tsp. salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste. 5. Bake salmon , uncovered, until just done, 10-12 minutes. remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tbl. sauce verge. Line a platter with lettuce leaves, if using, then make a pile of beans. with a spatula, life salmon from skin, then place on top of beans. Dab salmon with 2 more tbl. sauce verge, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.