”In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.” ~ Jean-Anthelme Brillat-Savarin
A Heart Healthy Salmon Salad Recipe with Vegetables
A few weeks ago, I helped a friend plan the menu for her daughter’s college graduation party. As always, dishes that are delicious at room temperature are a great choice because you don’t have to worry about serving them at a precise time. This is one of those dishes. Additionally, you can prep the ingredients the day ahead of time.
The party was a big success; and the food got rave reviews. Since this salmon salad recipe was one of the dishes served that I have not blogged about, I wanted to share it with you.
Gather the ingredients for the Sauce Verte.
In a small bowl put the shallot, salt and red wine vinegar. Let the flavors blend for five minutes.
Stir in the lemon juice, lemon zest, mustard and capers. Whisk in the olive oil. Just before serving, add the parsley, tarragon and black pepper to taste.
Hard boil the eggs. When cool, peel and slice the eggs in half lengthwise.
Place the salmon on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake uncovered, in a 350 degree F oven, until just done, about 12 minutes. Let cool to room temperature. When cool, remove the skin and break the salmon into bite size pieces. Set aside.
Cook the potatoes until fork tender about 12 – 15 minutes. After cooling, cut the potatoes into bite size pieces.
After removing the stem top from the green beans, cook them until tender, 3 to 5 minutes.Rinse with cool water and leave at room temperature.
Slice the cherry tomatoes in half. If using larger tomatoes, cut them into bite size pieces.
Arranging the salmon salad platter
Before plating, toss, individually, the potatoes, tomatoes and green beans with a small amount of the dressing.
On a large platter, arrange the salmon, potatoes, tomatoes, hard cooked eggs, green beans and black kalamata or nicoise olives. Drizzle the remaining dressing over the entire platter. Garnish with basil leaves.
Menu for a tasty end of summer party
- Shrimp Shooters
- Spiked Cantaloupe with Blackberry Swirl Shooters
- Cheese Platter
- Wild Salmon Salad
- Italian Bread Salad with Grilled Chicken
- Lobster Mac and Cheese
- Beer and Wine
Wild Salmon with Green Beans and Sauce Verte
By Published: August 30, 2013
- Yield: 4-6 Servings
- Prep: 45 mins
- Cook: 15 mins
- Ready In: 60 mins
Adapted from The New York Times recipe published on July 10, 2013
Ingredients
- 1 1/2 pounds wild salmon fillet Such as King salmon
- salt and pepper to taste
- olive oil for drizzling
- 2 pounds new potatoes
- 1 pound green beans
- 1 pint cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 3 whole hard boiled eggs
- 1 small shallot, finely diced
- 2 tablespoons red wine vinegar
- 1 whole lemon, zested and juiced
- 1 teaspoon coarse ground dijon mustard
- 1 tablespoon capers
- 1/4 cup chopped parsley
- 1/4 cup chopped tarragon
- basil leaves for garnish
Instructions
- In a small bowl put the shallot, salt and red wine vinegar. Let the flavors blend for five minutes.
Stir in the lemon juice, lemon zest, mustard and capers. Whisk in the olive oil. Just before serving, add the parsley, tarragon and black pepper to taste.
- Hard boil the eggs. When cool, peel and slice the eggs in half lengthwise.
- Place the salmon on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake uncovered, in a 350 degree F oven, until just done, about 12 minutes. Let cool to room temperature. When cool, remove the skin and break the salmon into bite size pieces. Set aside.
- Cook the potatoes until fork tender about 12 – 15 minutes. After cooling, cut the potatoes into bite size pieces.
- After removing the stem top from the green beans, cook them until tender, 3 to 5 minutes. Rinse with cool water and leave at room temperature.
- Slice the cherry tomatoes in half. If using larger tomatoes, cut them into bite size pieces.
- Before plating, toss, individually, the potatoes, tomatoes and green beans with a small amount of the dressing
- On a large platter, arrange the salmon, potatoes, tomatoes, hard cooked eggs, green beans and black kalamata or nicoise olives. Drizzle the remaining dressing over the entire platter. Garnish with basil leaves
- Enjoy!!
