Wild Salmon With Green Sauce:
What you need:
1 ½ pounds wild salmon fillet, such as King or sockeye, 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 red wine vinegar
Zest and juice of 1 small Meyer lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
¼ cup finely chopped parsley
¼ cup finely chopped chervil, or a mixture of parsley and tarragon
2 hard-cooked (9-minute) eggs, roughly chopped
Thank you Lin Stillman for her continuous help.
Step 1: Unless done so previously by your fishmonger, remove pin bones from the salmon. Season on both sides with salt and pepper.
Step 2: Place salmon on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
Step 3: Clean the potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
Step 4: 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.
Step 5: Make the sauce verte:
Step 5A: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar.
Step 5B: Let it sit for 5 minutes, then stir in lemon zest and juice, mustard and capers.
Step 5C: Whisk in 1/2 cup olive oil.
***Just before serving, add parsley, chervil and black pepper to taste.
Step 6: Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly.
Step 7: Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte.
Step 8: Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans.
Step 9: Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve.
Pass potatoes and remaining sauce separately.