Wild Salmon With Green Sauce

Name: Wild Salmon With Green Sauce
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on; Salt and pepper; Olive oil; 2 pounds new potatoes; 1 pound haricots verts, or a mixture of small green and yellow beans; 1 shallot, finely diced; 2 tablespoons red wine vinegar; Zest and juice of 1 small Meyer lemon; 1 teaspoon Dijon mustard; 1 tablespoon capers, rinsed and 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

By David Tanis

Total Time: 1 hour
Rating: 5(761)
Comments: Read comments

Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Featured in: Wild Salmon Is Worth the Price

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Ingredients

Yield:4 to 6 servings

1½pounds wild salmon fillet, such as King or sockeye, skin on
Salt and pepper
Olive oil
2pounds new potatoes
1pound haricots verts, or a mixture of small green and yellow beans
1shallot, finely diced
2tablespoons red wine vinegar
Zest and juice of 1 small Meyer lemon
1teaspoon Dijon mustard
1tablespoon capers, rinsed and roughly chopped
¼cup finely chopped parsley
¼cup finely chopped chervil, or a mixture of parsley and tarragon
Lettuce leaves
2hard-cooked (9-minute) eggs, roughly chopped

Ingredient Substitution Guide

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Preparation

Step 1
Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
Step 2
Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
Step 3
Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
Step 4
Make the sauce verte: Put shallot in a small bowl with ½ teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in ½ cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
Step 5
Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Ratings

5 out of 5

761 user ratings

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Comments

Terry J7 years ago

Excellent. A perfect alternative to our usual summer nicoise salad. With no Meyer lemons in my markets I substituted oranges and regular lemons 50/50 for the rind and juice. Also, since tarragon is not our favorite herb, we used basil It was all delicious.

Deborah Martin Shorter7 years ago

Utterly delicious, and a beautiful presentation; since the various elements, with a bit of forethought, can be prepared ahead, this dish is very amenable to entertaining. Try substituting very lightly steamed thin asparagus for the beans for an elegant variation. The sauce verte is fabulous and very amenable to tinkering to taste by varying the herbs and/or vinegar. King salmon recommended.

Michael M7 years ago

A hint: if your salmon dries without wrapping it for cooking, you're *way* overcooking it. The center of the fish should be just barely less than cooked when it comes out of the heat, and letting it stand a minute or two before serving will do the rest of the cooking for you.

Mariam3 months ago

Excellent dish, I had both king salmon and meyer lemons. Think the king is more firm than sockeye or coho but those could work as well. I saved time and water by steaming the eggs, then the green beans (whole frozen are an easy sub), and then the potatoes. Used cilantro in place of chervil or tarragon. Halved the fish, beans, and potatoes but not the rest. You’ll want to double the sauce as others have recommended.

DF9 months ago

Nice start. Cooked salmon 15 minutes, depending on the thickness of the salmon. Did not acquire king salmon, which might be thinner. Can make the sauce ahead of time adding the final deposit of tarragon with parsley at the very end. Eight minute egg. Prepared with Mark Bittman, bacon and onion with avocado salad. Use arugula as lettuce bread. Cooked haricots verts three minutes. Boil potatoes and then cook with the salmon separate container. New oblong potatoes.

DF9 months ago

Cook salmon, 15 minutes depending on thickness of the salmon. Was not able to acquire wild king salmon, but I don’t think it made much difference. A cook potatoes ahead of time slice in half lengthwise and finish cooking with the salmon. Prepared with Mark Bittman recipe for corn, red onion, and avocado with bacon salsa. Used arugula as bed of lettuce, followed by string beans cooked three minutes as directed by recipe.

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