Photo: James Baigrie
Yield
Makes 4 servings

How to Make It

Place the potatoes in a large saucepan of water and bring to a boil. Reduce heat, cover, and simmer until fork-tender, about 15 minutes.

Meanwhile, whisk together the chopped herbs, mustard, lemon juice, salt, and olive oil in a medium bowl. Set aside.

Remove the potatoes from the pot and cut them in half when they are cool enough to handle. Arrange the lettuce, potatoes, and green beans on 4 plates. Top each with the salmon, eggs, and olives. Drizzle with the dressing and serve.

Tip: To make perfect hard-cooked eggs (soft whites, no rubbery texture, and no green rings around the yolks) place the eggs in a pot of cold water, then bring it to a boil. Turn off the heat and let the eggs sit in the water, covered, for 15 minutes. Drain, then plunge the eggs into cold water. Peeling the eggs under cold running water makes the shells easier to remove.

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Ratings & Reviews

tigerlilly2008's Review

SissysCookin
March 14, 2011
This is my 2nd fave salmon recipe - it's one of a trilogy Real Simple did, and you can get the herbs from it (Fresh-herb salmon with jasmine rice). I sub basil for the chives, but do the rest of the recipe as is. It has a fabulous piquant, herby, salty, rich flavor with all different textures - absolutely show-stopping for a luncheon main course or a dinner for the family.

SissysCookin's Review

tigerlilly2008
August 05, 2009
If I were a salad or salmon person this would be 5 stars hands-down. The second time I made it I added capers. It is also good made with shrimp or tuna packed in olive oil from Italy. Not the white stuff in water with no taste.The capers definitely kick it up a notch. I serve it as a small first course and get nice compliments.