Salmon with Spring Vegetables
Photo: Leo Gong; Styling: Dan Becker
Fast and simple to make, this dinner tastes great with a dry rosé—especially a Pinot Noir rosé, which stands up to the vinaigrette in the topping.
Yield: Makes 4 servings
- 4 (6-ounce) boneless, skinless salmon fillets
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 large eggs
- 1 small shallot, minced
- 1 small garlic clove, minced
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 8 ounces asparagus, trimmed and halved crosswise
- 1 cup shelled English peas
- 1/2 cup coarsely chopped and loosely packed herbs such as basil, mint, tarragon, chervil, and/or flat-leaf parsley
- 1. Line a baking sheet with lightly greased parchment paper. Season salmon with kosher salt and pepper. Bake at 325° for 12 to 15 minutes or until salmon is no longer translucent but still moist-looking in center. Set aside.
- 2. Place eggs in small saucepan, and cover with water. Bring to a boil; remove from heat, cover, and let stand 15 minutes. Rinse eggs with cold water, and let cool. Peel, dice, and set aside.
- 3. Whisk together shallot and next 3 ingredients in a medium bowl. Season with kosher salt and pepper.
- 4. Bring a 2-quart saucepan of salted water to a boil. Cook asparagus 30 to 60 seconds or until crisp-tender; lift out with a slotted spoon, rinse with cold water, and add to vinaigrette. Cook peas in same boiling water until just cooked, about 1 minute. Drain in a colander, rinse with cold water, and add to asparagus and vinaigrette. Sprinkle in herbs, and toss gently.
- 5. Transfer salmon to plates using a spatula. Spoon asparagus mixture evenly over salmon. Sprinkle diced eggs over vegetables. Serve warm or at room temperature.
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