1 hour ago
Wednesday, August 13, 2014
Suzanne Goin's book Sunday Suppers at Lucques is a classic.
It gets you busy in the kitchen, that's for sure, but the outcome is perfection every time.
I have her newest cookbook AOC, but haven't delved into it yet.
So many cookbooks, so little time.
Here, Ms. Goin has you do a million steps, taking forever, when Ms. Snacks can have this salad made in no time.
I roasted my fish while the beets were roasting, and cooked my eggs in the same pot as my little garden fresh fingerling potatoes.
I also used the herb mixture that I used on the fish for my dressing, and just tweeked it with a little tarragon mustard.
I'm so smart.
This is a great summer salad.
Can be made ahead of time and served cold or room temp.
Of course, I used my garden fresh beets and potatoes to make this one delicious dinner.
Herbed Salmon & Potato Salad w/ Beets (adapted from Sunday Suppers at Lucques):
1/4 cup finely chopped fresh flat-leaf parsley
2 medium shallots, very finely chopped
2 tablespoons finely chopped fresh dill
2 teaspoons finely chopped fresh tarragon
zest of a lemon
2 pounds skin-on center-cut wild salmon fillet, pin bones removed
2 teaspoons coarse salt
freshly ground pepper
fleur de sel
1 tbsp of any mustard
4 tbsp of olive oil
1 lb. of baby potatoes (red or gold)
3 eggs, hardboiled
2 beets, roasted (400F wrapped in foil for 1 hour, peel when cool)
dandelion greens or arugula for the platter
Make a nice paste out of the herbs and zest and pat it all over the salmon fillets, saving a tablespoon of the herb mixture for your dressing.
With the remaining tablespoon of herbs/shallots/zest, add in a tablespoon of any mustard you like, Dijon, grainy or flavored. Whisk in a few tablespoons of olive oil, and voila, here is your dressing.
Roast the salmon fillets in an oiled roasting pan for about 15 minutes at 400F (I do mine along w/ the beets in the same oven).
Roast your beets as per my usual instructions (don't make me write it again), and when cooled, peel and cut into wedges or cubes, along w/ the boiled or roasted potatoes.
Let all the salad components cool down before dressing. (That's why I love this salad, you can make it all in the a.m. and assemble later for dinner).
I hope you are still with me.
Let the salmon cool and cut into pieces, and arrange on a platter w/ the roasted beets, eggs that have been quartered and cooked potatoes.
Spoon on the herb mustard dressing over everything and place over greens and serve.
I love this salad, it's so good and worth the effort (even if I did take some shortcuts!).