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Gallery Recipe Summary Servings: 8

Ingredients For the Roasted Peppers 3 yellow peppers 3 red peppers 1/4 cup olive oil 8 sprigs thyme 1 head garlic, roasted, peeled, and separated into cloves For the Salad 1/2 pound wax beans, blanched until tender 3/4 pound haricots verts, blanched until tender 1 pint cherry tomatoes, halved 2 tablespoons capers 1/2 small fennel bulb, very thinly sliced 2 tablespoons thyme leaves 1 tablespoon flat-leaf parsley 1 tablespoon balsamic vinegar Salt and freshly ground pepper (to taste) For the Court Bouillon 1 1/2 cups white wine 1 thinly sliced onion 1 thinly sliced lemon 6 sprigs dill 1 teaspoon black peppercorns 1 teaspoon salt 6 center-cut salmon fillets (3 to 4 ounces each, about 1 1/2 pounds)

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 3 yellow peppers 3 red peppers 1/4 cup olive oil 8 sprigs thyme 1 head garlic, roasted, peeled, and separated into cloves

  • 1/2 pound wax beans, blanched until tender 3/4 pound haricots verts, blanched until tender 1 pint cherry tomatoes, halved 2 tablespoons capers 1/2 small fennel bulb, very thinly sliced 2 tablespoons thyme leaves 1 tablespoon flat-leaf parsley 1 tablespoon balsamic vinegar Salt and freshly ground pepper (to taste)

  • 1 1/2 cups white wine 1 thinly sliced onion 1 thinly sliced lemon 6 sprigs dill 1 teaspoon black peppercorns 1 teaspoon salt 6 center-cut salmon fillets (3 to 4 ounces each, about 1 1/2 pounds)

Directions

Roast the peppers on top of the stove, on the grill, or under the broiler. Remove, transfer to a medium-size bowl, cover with plastic wrap, and let steam for 10 minutes. When cool enough to handle, peel and discard the skins. Return to bowl, and add olive oil, thyme, and garlic. Let marinate for 30 to 45 minutes.

Meanwhile, combine 1 quart water, white wine, onion, lemon, dill, peppercorns, and salt in a shallow pot. Bring to a boil, and reduce the heat to simmer. Add the salmon, and poach 8 to 10 minutes. Remove from the court bouillon, and set aside. The salmon may be chilled at this point.

On a very large platter, arrange the salmon and peppers in a decorative fashion, reserving the flavored oil. Between the salmon and peppers, place small bunches of wax beans and haricots verts. Evenly distribute the tomatoes on top and in between. Sprinkle with capers, and drizzle with the reserved oil from the peppers. Top with fennel, parsley, thyme, and balsamic vinegar. Season to taste with salt and pepper.

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All Reviews for Cutting Board Salad

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All Reviews for Cutting Board Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest