Wild Salmon Salad with Beets, Potato, Egg, and Mustard Vinaigrette

Name: Wild Salmon Salad with Beets, Potato, Egg, and Mustard Vinaigrette
Ingredients: 3 bunches beets, preferably mixed colors; 6 tablespoons extra-virgin olive oil; 1 pound very small potatoes; 1 teaspoon thyme leaves; 2 pounds wild salmon (1 piece), skin on, bones removed; 1 lemon; 1/2 cup finely diced shallots; 2 tablespoons minced dill; 2 teaspoons minced tarragon; 1/4 cup minced flat-leaf parsley; 1/2 teaspoon fleur de sel; 3 extra-large eggs; Dijon mustard vinaigrette (recipe follows); 4 ounces young dandelion greens, cleaned and dried; Kosher salt and freshly ground black pepper; 1 extra-large egg yolk; 1 tablespoon Dijon mustard; 1 1/2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 3/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper

January 24, 2012

Inspired by main-course salads found in the bistros of France, this dish comprises some of my favorite ingredients—beets, mustard, dandelion, and soft boiled egg. The salmon is covered in minced herbs, seasoned with fleur de sel, and then slow-roasted in a humid oven until it’s moist and custardlike at the center.

Cooks' Note

Although there are a lot of components to this dish, the herb marinade, beets, potatoes, eggs, and mustard vinaigrette can be prepared ahead of time and dressed at the last minute. Even the salmon can be baked an hour or two before serving, since it’s served at room temperature.

Recipe notes

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