Summer Salmon Salad Platter
Salmon is my new favorite food after trying this recipe. I was blown away by how good it was. A large crowd can be fed with this recipe, which is quite easy to prepare. The nice thing about this recipe is that it can be made ahead of time. What's not to love about that?
- 1/4 cup Herbs de Provence Extra Virgin Olive Oil
- 1/2 cup Mayonnaise
- 1/4 cup French Cognac mustard
- 1/4 cup Lemon juice
- 2 tsp. Fresh Dill
- 1/2 tsp. Bourbon Barrel Black pepper
- 1/2 tsp. Salt
- 1 lb. Salmon filet
- 1 jar Capers, drained, rinsed, dried
- 3 Tbsps. Herbs de Provence Extra Virgin Olive Oil
- 1/4 lb. green beans, trimmed
- 4- 6-minute Eggs (soft boiled), sliced in half
- 6 cups spring greens
- 1/2 cup Olives
- 1 cup Cherry or grape tomatoes
- Heat oven to 375°F.
- In a small bowl whisk the ingredients for the dressing, set aside.
- Heat the olive oil in a small sauce pan over medium-high heat. When the oil is hot, fry the capers until they burst open about 1 minute. Drain on a paper towel lined plate.
- Place the salmon (skin side down) on a parchment lined, rimmed baking sheet and slather it with 1/4 cup of dressing, set aside.
- Bring two small pots of water to a boil.
- Place the salmon in the oven for 15 minutes.
- Cook your 6 minute eggs in one pot of boiling water.
- Blanch your green beans in the second pot of boiling water until tender but still have a crunch to them, about 3 minutes.
- When the salmon is cooked (flakes when separated with a fork) build your salads.
- Place the mixed greens on a large platter, topped with the salmon, the fried capers, the green beans, the six minute egg, the olives and tomatoes. Enjoy!
Recipe modified from the blog The Modern Proper