Wild Salmon With Green Sauce Recipe

Name: Wild Salmon With Green Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on; Salt and pepper; Olive oil; 2 pounds new potatoes; 1 pound haricots verts, or a mixture of small green and yellow beans; 1 shallot, finely diced; 2 tablespoons red wine vinegar; Zest and juice of 1 small Meyer lemon; 1 teaspoon Dijon mustard; 1 tablespoon capers, rinsed and roughly chopped; 1/4 cup finely chopped parsley; 1/4 cup finely chopped chervil, or a mixture of parsley and tarragon; Lettuce leaves; 2 hard-cooked (9-minute) eggs, roughly chopped

Servings: persons

1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on
Salt and pepper
Olive oil
2 pounds new potatoes
1 pound haricots verts, or a mixture of small green and yellow beans
1 shallot, finely diced
2 tablespoons red wine vinegar
Zest and juice of 1 small Meyer lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped chervil, or a mixture of parsley and tarragon
Lettuce leaves
2 hard-cooked (9-minute) eggs, roughly chopped

1
Using pliers, remove pin bones from salmon (or have your fishmonger do it).
2
Season on both sides with salt and pepper.
3
Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil.
4
Set aside at room temperature.
5
Heat oven to 350 degrees.
6
Scrub potatoes and simmer in well-salted water until tender, about 15 minutes.
7
Drain and keep warm.
8
Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes.
9
Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
10
Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar.
11
Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers.
12
Whisk in 1/2 cup olive oil.
13
Just before serving, add parsley, chervil and black pepper to taste.
14
Bake salmon, uncovered, until just done, 10 to 12 minutes.
15
Remove and let cool slightly.
16
Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte.
17
Line a platter with lettuce leaves, if using, then make a pile of beans.
18
With a spatula, lift salmon from skin, then place on top of beans.
19
Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve.
20
Pass potatoes and remaining sauce separately.

757

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 14 ingredients. The key ingredients include: 1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on, Salt and pepper, Olive oil, 2 pounds new potatoes, and more.

Yes, Wild Salmon With Green Sauce 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!

Wild Salmon With Green Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions