- 2 bay leaves
- 1 tablespoon kosher salt
- 10 black peppercorns
- 2 cups white wine
- 2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)
- 3 garlic cloves, minced
- 1 tablespoon whole-grain mustard
- 5 tablespoons Champagne vinegar
- 2/3 cup extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped basil
- Sea salt to taste
- 2 large bunches watercress, root ends trimmed, leaving stems intact
- 10 small yellow-skinned new potatoes, boiled until tender and cut in half
- 4 hard-cooked eggs, cut into quarters
- 1/4 pound haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp
- 1/2 cup pitted Niçoise olives
- 3 Roma tomatoes, cut into lengthwise wedges
- calories 547
- caloriesfromfat 51 %
- protein 35 g
- fat 32 g
- satfat 4.8 g
- carbohydrate 30 g
- fiber 4.5 g
- sodium 396 mg
- cholesterol 178 mg
How to Make It
To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine. Add salmon and enough water to cover.
Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is just opaque.
While salmon is cooking, make the dressing: In a small bowl, whisk together garlic, mustard, and vinegar. Gradually whisk in oil until dressing is emulsified. Whisk in herbs and season with sea salt.
Using 2 spatulas, remove salmon, place on a cooling rack set on a sheet pan, and chill 10 minutes, loosely covered with foil. Discard poaching liquid.
Remove salmon from refrigerator and break into large pieces, discarding skin. On a very large serving platter, top watercress with pieces of fish, potatoes, eggs, green beans, olives, and tomatoes. Drizzle dressing over everything and serve immediately, accompanied by crusty bread.
Note: Nutritional analysis is per serving.