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Wild Salmon with Green Beans and Sauce Verte
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By David Tanis for The New York Times
 
David Tanis lauded the culinary virtues of wild salmon in his July, 2013 New York Times article “Wild Salmon Is Worth the Price”: 
“… the most important thing is not to overcook it. 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.” 
“For a summer lunch or supper, I like to keep it simple, so I often opt for a room-temperature salad, pairing the fish with seasonal vegetables and herbs.” 
Total time: 1 hour 
Makes 4 to 6 servings 

1 1/2 pounds (Four 6 oz portions) boneless wild salmon fillet (king, silver, or sockeye), skinless or skin on 
Salt and pepper 
2 pounds new potatoes 
1 pound haricots verts, or a mixture of small green and yellow beans 
1 shallot, finely diced 
2 tablespoons organic balsamic vinegar or 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 
  1. Season salmon 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. 
  2. Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm. 
  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. 
  4. Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste. 
  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 (if using skin-on portions), 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.

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