This may just be the best “salad and salmon dinner in one” that I’ve ever eaten. First off, the vegetables are great. They’re prepared well and are quite flavorful. Second, the salmon is to die for. It’s flaky and soft and has the best infusion of mustard and olive oil. I was extremely please with this dish and I think you will be too.
This recipe has a lot of moving parts. As I was preparing everything last night, I became a bit overwhelmed. The reason for this was my fault. I didn’t prep everything before I began. I don’t know what I was thinking. The original recipe didn’t go a good job of ordering the steps either. After I was finished, I said to myself that I was going to recreate this recipe the way I would have liked to have seen it. I’ll also offer some advice for making the process super efficient. Rest assured that what you read below is the best it’s going to get. You really shouldn’t have any issues with it at all.
This is a great recipe. It’s extremely filling because of all the different types of vegetables used, not to mention the amount of food you’ll actually be preparing. As I mentioned above, the salmon is just great. The sauce you put on top of it is so easy to make and with the addition of some salt and pepper, it’s divine. There are so many things in this dish, it’s difficult to say what I like best. First is the salmon and then it’s a toss up among the potatoes, green beans and olive vinaigrette. I don’t know – it’s all good.
For the Vinaigrette
1/4 Cup Lemon Juice
1 Tablespoon Sweet Onion, Minced
2 Teaspoons Capers
1 Teaspoon Pub Style Mustard
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
1/4 Cup Extra-Virgin Olive Oil
1/4 Cup Kalamata Olives, Pitted and Sliced
2 Tablespoons Fresh Spearmint, Chopped
For the Salad
1 Pound Red Potatoes, Quartered
Ground Black Pepper
2 Teaspoons Extra-Virgin Olive Oil
2 Teaspoons Pub Style Mustard
4 6-Ounce Pieces of Skinless Salmon Fillet
3/4 Pound Green Beans, Trimmed
1 Cup Cherry or Grape Tomatoes, Halved
6 Cups Salad Greens
2 Eggs, Hard Boiled and Cut in Quarters
1/4 Cup Fresh Basil, Chopped
Before I go any further, I’d like to thank Dr. Andrew Weil for this recipe. It truly is a great one, even if I did modify it somewhat. I was inspired by Dr. Weil’s creativity and selection of ingredients, so thank you.
Prep the Ingredients
While I didn’t take my usual pictures of all the prepped ingredients, I strongly urge you to go through the ingredient list above and do any amount of work you can. Any time saved at the beginning of the process will help overall later on.
Prepare the Vinaigrette
In a medium sized bowl, add the lemon juice, sweet onion, capers, mustard, salt, pepper, olive oil, olives and spearmint. Mix all these ingredients together well until they are thoroughly combined.
Set the bowl aside for later use and to let the flavors infuse with one another.
Prepare the Salmon Sauce
In a small bowl, combine the 2 teaspoons of olive oil and 2 teaspoons of pub style mustard. Mix these ingredients together well.
Cook the Potatoes
Fill a large pot about half way with water. Then, add 1 teaspoon of salt to it and bring the water to a boil over high heat. When the water is boiling, add the potatoes and reduce the heat to medium-low and let the potatoes cook for 10 minutes.
When the potatoes are finished cooking and you can easily push a knife through their centers, use a slotted spoon to remove them from the water and place them in a bowl. Once they are in the bowl, add two tablespoons of the vinaigrette you made previously and toss.
Pre-Heat the Oven
At this point, you can pre-heat your oven to 400 degrees. Also be sure that one rack is in the center position.
Blanch the Green Beans
Using the same water as you did with the potatoes, bring that water back to a boil over high heat. When it’s boiling, add the green beans to it and cook for 4 minutes. When that’s finished, strain the beans in a colander and run them under cold water to stop any cooking that may still be taking place.
Prep & Cook the Salmon
Spread the salmon mustard sauce over the tops of each piece of salmon and then arrange those pieces in a non-stick or cast iron skillet. Add a few pinches of salt and pepper to the salmon as well.
When that’s done and when the oven is warmed up, add the skillet to it. Cook for exactly 8 minutes and then turn off the heat and remove the salmon from the oven.
Toss the Salad Greens
Add the salad greens to a large bowl and add half of the vinaigrette to that bowl as well. Toss these ingredients together and when finished, divide the greens among the plates.
Toss the Green Beans
In the same large bowl, add the green beans and the remainder of the vinaigrette. Toss these ingredients and when finished, divide the green beans between the same plates and arrange them on top of the salad greens.
Plate & Serve
Divide the potatoes among the plates as well as the tomatoes and hard boiled eggs. Then, sprinkle some basil onto each plate and situate the salmon on top of it all. When that’s all done, serve and enjoy.
The Final Salmon & Salad Dish
This dish is huge. As I said, it’s filling and very tasty. This should definitely satisfy and it’s perfect for peak summer because so many of the vegetables used are ripening at the same time. If you do decide to give this recipe a try, let me know how it goes. Thanks for reading!