Cold Salmon With Gribiche

Preparation

1. Step 1

   Place one piece of salmon, skin side down, in a 14-by-9-by-2-inch oval dish. Place second piece on top of first piece, skin side up, with the thicker side over the thinner side of the bottom fillet, so that the assembled fillets will be of even thickness.

2. Step 2

   Cover with microwavable plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.

3. Step 3

   Remove from oven and uncover. Let stand until cool enough to handle. Gently remove skin from top piece of salmon. Transfer salmon to a platter and refrigerate covered with a damp cloth until well chilled.

4. Step 4

   To make the sauce, separate egg yolks from whites. Pass the yolks through a ricer and reserve. Finely chop the whites and place in a medium bowl.

5. Step 5

   Add shallots, parsley, tarragon and capers to the bowl and stir to combine. Add remaining ingredients and stir well. Refrigerate.

6. Step 6

   To serve, slice salmon across into 8 equal slices and spoon some of the sauce over each serving. Garnish with reserved yolk from sauce.