4 lemons, zested and juiced
1/4 c. olive oil
1/4 c. Dijon mustard
4 cloves garlic, minced
1 1/2 tsp. Kosher salt
1 tsp. freshly ground pepper
Whisk together all ingredients and set aside.
1/4 c. champagne vinegar
1 tsp. Dijon mustard
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. good quality olive oil
Combine vinegar, mustard, salt, and pepper. Slowly whisk in olive
oil to make an emulsion. Set aside.
6 lbs. skin-on fresh salmon fillets (may use one large fillet)
3 lbs. small Yukon gold potatoes
1 1/2 lbs. haricots verts, stems removed
3 lbs. ripe tomatoes, cut into wedges
12 hard-cooked eggs, peeled and cut into halves
1 bunch watercress or arugula
1/2 lb. large green pitted olives
1 can anchovies( optional)
Preheat oven to 450 degrees.
Place salmon on foil-covered sheet pan and drizzle with marinade.
Meanwhile, place the potatoes in a large pot of salted water and
bring to a boil. Lower heat and simmer for 10-15 minutes, until
potatoes are barely tender. Drain potatoes in a colander. Drain
water from pot and place colander over top of colander. Cover with
a towel and allow potatoes to steam for 15 minutes. When cool, cut
into thick slices and set aside.
Place salmon in oven for 12-15 minutes, or until almost cooked
through. Remove to a place and allow to rest for 15 minutes.
Remove skin and break into large pieces.
Blanch the haricots verts in a large pot of boiling salted water for
1 1/2 minutes only. Drain immediately and immerse in a bowl of ice
water. Drain and set aside.
Arrange salmon, potatoes, haricots verts, tomatoes, eggs,
watercress, olives, and anchovies (if used) on a large flat
platter. Drizzle vinaigrette over fish and vegetables. Put
remaining vinaigrette in a pitcher for serving on the side.
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