June 30, 2011
Varietal: Sauvignon Blanc or Pinot Noir
This hearty main-dish salad combines the best ingredients from Northwest shores and fields with a classic French dish to form an intriguing hybrid. Wine pairing is versatile, too!
3 tablespoons extra virgin olive oil, plus extra for oiling pan
1 pound small new potatoes (1- to 1 1/2-inch diameter), scrubbed and cut in half
1/2 pound asparagus, hard ends removed, remaining portion rinsed, drained, and patted dry, OR 1/2 pound sugar snap peas, rinsed, drained, and patted dry
1/2 pound baby carrots, peeled and patted dry, OR 1/2 pound regular carrots, peeled, patted dry, and cut lengthwise into quarters, then crosswise into 2-inch lengths
2 tablespoons balsamic vinegar
Freshly ground black pepper
2 cups water
1/2 cup dry white wine
1 tablespoon dried tarragon, crumbled
1 1/2 pounds salmon fillet, rinsed, drained, patted dry, and bones removed
1 tablespoon good-quality regular or lowfat mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 pound mixed salad greens, rinsed, drained, and well dried
1. Preheat the oven to 475°F.
2. To roast the vegetables, lightly oil a baking sheet and arrange the potatoes, asparagus (or sugar snap peas), and carrots in a single layer without crowding.
3. Drizzle the vegetables with 1 tablespoon of the olive oil, then with 1 tablespoon of the balsamic vinegar. Sprinkle with salt and pepper and cook 12 to 15 minutes, or until the vegetables are tender and slightly charred, turning the vegetables once or twice during cooking. Remove the vegetables from the oven and allow to cool on the baking sheet.
4. To poach the fish, bring the water, wine, and tarragon to a boil in a skillet large enough to hold the salmon without crowding. Remove from the heat, add the salmon fillets skin side down, reduce the heat to low, and return the skillet to the heat.
5. Partially cover (put a lid on the skillet slightly askew so that the steam can escape), and simmer very gently, until the salmon just turns opaque, 5 to 10 minutes (about 8 to 10 minutes per inch of thickness). Adjust the heat if the water simmers too fast or too slow. Do not allow the water to boil.
6. Remove the fish fillets and place on several layers of paper towels or a clean kitchen towel to drain well and pat dry. When cool enough to handle, remove and discard the skin and any remaining pin bones.
7. Just before serving, add the remaining 2 tablespoons olive oil, the remaining 1 tablespoon balsamic vinegar, and the mayonnaise and mustard to a large mixing bowl and whisk to blend. Season to taste with salt and pepper. Add the salad greens to the bowl and toss gently.
8. To serve, place the dressed greens in the center of individual plates and place a salmon fillet in the middle of each bed of greens. Divide the potatoes, asparagus, and carrots around the edges of the plates in a pleasing pattern and serve immediately.