Why is salmon good for your mental health? Why are there recipes on the MySahana website? Photo and Recipe provided by Everyday Bites.
Ingredients
2 lemons, zested and juiced
1/8 cup olive oil
1/8 cup Dijon mustard
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
3 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
3/4 pounds haricots verts, stems removed
1.5 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
6 hard-cooked eggs, peeled and cut in 1/2
1 small bunch watercress or arugula
1/4 pound large green olives, pitted
1 can anchovies, optional
Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions:
Preheat oven to 500 F
For the marinade:
In a small bowl whisk together lemon juice, lemon zest, olive oil, mustard, garlic, salt and pepper to taste
Line a baking sheet with aluminum foil
Place the salmon the lined sheet and drizzle the marinade over the salmon
Allow the salmon to sit for 15-20 minutes
Place the potatoes and 2 tablespoons salt in a large pot of water
Bring the water to a boil, then lower heat and simmer for 10-15 minutes; until the potatoes are tender
Drain potatoes in a colander, then put the colander with the potatoes back in pot, off heat and cover
Leave the potatoes to steam for 15 to 20 minutes
When the potatoes are cool enough to handle, slice them in thick slices and set aside
Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through
Remove to a plate and allow it to rest for 15 minutes
Remove the skin and break into large pieces
Blanch the haricots verts in a large pot of boiling salted water for 1.5 minutes only
Drain immediately and immerse in a bowl of ice water
Drain again and set aside
For the vinaigrette, combine the vinegar, mustard, salt, and pepper
Slowly whisk in the olive oil to make an emulsion; set aside
Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter
Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side