Cold Salmon With Gribiche Recipe

Name: Cold Salmon With Gribiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 center-cut salmon fillets (each 1 3/4 pounds); 5 large eggs, hard boiled and peeled; 1/4 pound shallots, peeled and minced; 1 1/2 cups loosely packed parsley leaves, minced; ⅔ cup loosely packed tarragon leaves, chopped fine; 1/4 cup capers, drained, rinsed and chopped coarse; 1/2 cup olive oil; 1/4 cup fruity red wine vinegar; 3/4 teaspoon dry mustard; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground pepper

Servings: persons

2 center-cut salmon fillets (each 1 3/4 pounds)
5 large eggs, hard boiled and peeled
1/4 pound shallots, peeled and minced
1 1/2 cups loosely packed parsley leaves, minced
⅔ cup loosely packed tarragon leaves, chopped fine
1/4 cup capers, drained, rinsed and chopped coarse
1/2 cup olive oil
1/4 cup fruity red wine vinegar
3/4 teaspoon dry mustard
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper

1
Place one piece of salmon, skin side down, in a 14-by-9-by-2-inch oval dish.
2
Place second piece on top of first piece, skin side up, with the thicker side over the thinner side of the bottom fillet, so that the assembled fillets will be of even thickness.
3
Cover with microwavable plastic wrap.
4
Cook at 100 percent power in a high-power oven for 10 minutes.
5
Prick plastic to release steam.
6
Remove from oven and uncover.
7
Let stand until cool enough to handle.
8
Gently remove skin from top piece of salmon.
9
Transfer salmon to a platter and refrigerate covered with a damp cloth until well chilled.
10
To make the sauce, separate egg yolks from whites.
11
Pass the yolks through a ricer and reserve.
12
Finely chop the whites and place in a medium bowl.
13
Add shallots, parsley, tarragon and capers to the bowl and stir to combine.
14
Add remaining ingredients and stir well.
15
Refrigerate.
16
To serve, slice salmon across into 8 equal slices and spoon some of the sauce over each serving.
17
Garnish with reserved yolk from sauce.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 center-cut salmon fillets (each 1 3/4 pounds), 5 large eggs, hard boiled and peeled, 1/4 pound shallots, peeled and minced, 1 1/2 cups loosely packed parsley leaves, minced, and more.

Yes, Cold Salmon With Gribiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Salmon With Gribiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions