Wild Salmon Salad With Beets Potato Egg And Mustard Vinaigrette Recipes

SUZANNE'S WILD SALMON SALAD

Steps:

• Roast potatoes and beets: Preheat oven to 400 degrees with one rack in the center and one rack in the bottom third. In a small roasting pan, toss potatoes with 1 tablespoon oil, the thyme, salt, and pepper, and cover with aluminum foil. In a second small roasting pan, combine beets and the remaining tablespoon oil. Season with salt and pepper, add 1/2 cup water, and cover with aluminum foil. Transfer potatoes and beets to oven, and bake until tender when pierced with the tip of a knife, 35 to 45 minutes for the potatoes and 45 minutes to 1 hour for the beets. Remove from oven, and let stand until cool; set aside.
• Prepare salmon: Reduce oven temperature to 250 degrees and place a roasting pan filled with water on bottom rack. Line a rimmed baking sheet with parchment paper and lightly oil parchment; set aside. Chop parsley, shallots, dill, tarragon, and lemon zest together until very fine. Transfer to a small bowl and stir in oil; set aside.
• Season skin side of fish with 2 teaspoons coarse salt and a pinch of pepper. Place skin side down on prepared baking sheet. Season with fleur de sel and more pepper. Coat fish with herb mixture. Transfer to oven, and bake 30 minutes for rare to medium rare. Remove from oven, and let stand until room temperature.
• To assemble: Cut potatoes in half. Toss with 2 teaspoons mustard vinaigrette and 1/2 teaspoon salt. Peel beets, and cut into wedges. Place in a small bowl. Season with 1/8 teaspoon salt, a pinch of pepper, the olive oil, and lemon juice. Toss to combine. Cut eggs in half lengthwise, and season with salt and pepper.
• In a medium bowl, toss dandelion greens with 3 tablespoons vinaigrette, a pinch of salt, and a pinch of pepper. Arrange greens on a platter. Top with potatoes, beets, and eggs. Top with salmon. Alternatively, divide greens among six plates. Place 3 potato halves on each salad. Spoon beets around each plate. Flake salmon and lay over greens in center of plate. Garnish each plate with half an egg.

SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS

Steps:

• Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
• Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
• Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
• Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
• Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

MARINATED WILD SALMON

Steps:

• Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
• In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
• Preheat oven to 450 degrees F (230 degrees C).
• Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.