-
1
Bring the Court Bouilon to a bare simmer.
-
2
Add the salmon and poach until just cooked through, about 8 minutes, depending on the thickness of the fillets.
-
3
Transfer the salmon to a platter and cover with damp paper towels.
-
4
Refrigerate until ready to serve.
-
5
In a large nonreactive saucepan, cover the beets with water and add 1 tablespoon of kosher salt and 1/2 cup of the red wine vinegar.
-
6
Boil over moderately high heat until tender when pierced, about 35 minutes.
-
7
Drain the beets and when cool enough to handle, peel and cut them into 1/2-inch dice.
-
8
Meanwhile, in a small saucepan of boiling salted water, cook the potato until tender, about 8 minutes.
-
9
Drain the potato and return it to the saucepan.
-
10
Shake the pan over high heat for about 30 seconds to dry out the potato.
-
11
Peel the potato and pass it through a ricer into a medium bowl.
-
12
In a mini-processor, pulse the garlic and almonds until fine.
-
13
Add the garlic-almond mixture and the white wine vinegar to the potato puree.
-
14
Whisk in the seltzer and then the corn oil.
-
15
Season with salt and white pepper.
-
16
In a medium bowl, toss the salad greens with the remaining 2 teaspoons of red wine vinegar and the olive oi.
-
17
Season with salt and white pepper.
-
18
Mound the greens on 4 dinner plates.
-
19
Scatter the beets over the greens and place a salmon fillet on top of each salad.
-
20
Spoon the skordalia around the fish and serve.
