Circle B Kitchen
Note: Roasting time on the salmon will depend on whether you're using a whole fillet or individual fillets. You may need a little more roasting time if you have a whole fillet and conversely a little less time if your fillets are fairly thin.
Serves 2-3
3/4 pound skin-on fresh salmon fillet
Marinade
1 lemon, zested and juiced
1 T olive oil
1 Tablespoon Dijon mustard
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 small Yukon gold potatoes
1/2 pound haricots verts (or any fresh green bean), stems removed
2-3 ripe tomatoes, cut into wedges*
2-3 hard-cooked eggs, peeled and cut in 1/2
Several large handfuls of arugula, mixed herb salad or mixed baby greens
¼ pound large green olives (or any mix of flavorful green and black olives – I like cerignola)
*(I like to substitute roasted beets in the winter)
Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Preheat the oven to 400 degrees F.
For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a small bowl and set aside.
Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
Meanwhile, place the potatoes and 1 tablespoon salt in a pan of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
Place the salmon in the oven and cook for 10 to 12 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the 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 again and set aside.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, salad greens and olives on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.