Wild Salmon Bistro salad with beets, potato, egg, and mustard vinaigrette. “Inspired by main-course salads found in the bistros of France”, this recipe is from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table. I found this CookBook on a list of Ina Garten‘s favorite books in her library. It is no secret I am a HUGE Ina fan, and after reading this book, I see why it is a ‘must have’.
You can find a list of “must have” cookbooks here, that are equally amazing. I picked up this one used from Amazon for less than 5 dollars!
The CookBook is written with a “Market to Table”, seasonal menu theme. It breaks down dinner party menus by what is in season. Brilliant! A huge inspiration for me when I plan my own dinner party menus, and when I cook for my family. It is clean eating at its best.
This is the first recipe I made from this book and I wanted to break it down in a blog post. It took me a little over two hours from start to finish, but was completely worth the wait. Assembling the platter after each part was finished cooking was something like an art project. I had enough to make two full size platters. So I would say this recipe serves 6 good size plates. If you are cooking this for two, I would recommend cutting the recipe in half, unless you don’t mind having left overs for lunch! 😉
Although there are a lot of components to this dish, the herb marinade, beets, potatoes, eggs, and mustard vinaigrette can be prepared ahead of time and dressed at the last minute. Even the salmon can be baked an hour or two before serving, since it’s served at room temperature.“
Ready? Ok, here is the art project….
VIOLA! Isn’t this platter GORGEOUS?
Mrs. Jennifer Irizarry
Wild Salmon Bistro salad with beets, potato, eggs, and mustard vinaigrette. "Inspired by main-course salads found in the bistros of France". The salmon is covered in herbs and slow roasted in a humid oven. Perfection.
1 hr, 30 Prep Time
30 minCook Time
2 hrTotal Time
- 3 bunches of beets, preferably mixed colors
- 6 tablespoons extra-virgin olive oil
- 1 pound very small organic potatoes
- 1 teaspoon thyme leaves
- 2 pounds wild salmon (1 piece) skin on, bones removed
- 1 lemon
- 1/2 cup finely dined shallots
- 2 tablespoons minced dill
- 2 teaspoons minced tarragon
- 1/4 cup minced flat leaf parsley
- 1/2 teaspoon fleur de sel (fancy french sea salt)
- 3 extra-large eggs
- 4 ounces young dandelion greens, cleaned and dried (I used mustard greens)
- Sea Salt and freshly ground pepper
- dijon mustard vinaigrette
- 1 extra large egg yolk
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 3/4 cup extra virgin olive oil
- Preheat the oven to 400F.
- Cut the greens from the beets, leaving 1/2 inch of stem still attached. (Save the leaves for sautéing later; they are yummy!)
- Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
- Place the beets in a roasting pan with a splash of water. Cover tightly with foil, and roast about 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.)
- When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into 1/2 inch wedges.
- Once the beets are in the oven, toss the potatoes with 1 tablespoon olive oil, the thyme, and 1 teaspoon of salt. Place in a roasting pan, cover with foil, and cook in the oven about 30 minutes, until tender when pierced. When the potatoes have cooled, cut them in half.
- Remove the salmon from the refrigerator 30 minutes before cooking, to bring it to room temperature.
- Turn the oven down to 250F and place a shallow pan of water on the bottom rack.
- Finely grate the zest of the lemon until you have 1 teaspoon. Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.
- Place the salmon, skin side down, in a roasting pan, and season with 2 teaspoons salt and pepper.
- Smear about a third of the herb mixture on the fish, and turn it over. Slather the skin side of the fish with the remaining herb mixture, and season with the fleur de sel and a little more black pepper.
- Flip the salmon back over in the roasting pan and bake for about 25 minutes, until medium-rare to medium. The center will be slightly translucent. To check if the salmon is done, peek between the flakes. If it doesn't separate into flakes, it's not ready yet.
- Meanwhile, bring a small pot of water to a boil, and carefully lower the eggs into the pot. Turn the heat down to low, and gently simmer exactly 9 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking. When they're completely cooled, peel the eggs, and cut them into halves or quarters. Season with salt and pepper to taste.
- Season the beets with a healthy pinch of salt, a pinch of pepper, the remaining tablespoon of olive oil, and a squeeze of lemon juice. Season the potatoes with 1/2 teaspoon of salt and 2 tablespoons of Dijon mustard vinaigrette. Taste beets and potatoes for seasoning.
- Scatter the dandelion greens on a large platter, and drizzle 1/4 cup mustard vinaigrette over them. Nestle the potatoes and beets in and around the greens. Using your hands, pull apart the salmon into 2-inch chunks, tucking them throughout the salad. Spoon another 1/4 cup vinaigrette over the salad, and tuck the eggs in and around the other ingredients.
- Season the salad with a healthy squeeze of lemon juice, and pass the rest of the vinaigrette at the table.
- TO MAKE THE VINAIGRETTE: Whisk the egg yolk in a small town with the mustard, red wine vinegar, lemon juice, 1/2 teaspoon salt, and a pinch of pepper. Slowly whisk in the olive oil. Thin the vinaigrette with 1 teaspoon of water or more if needed. Taste for balance and seasoning.