Salmon With Summer Vegetables


For the Fish: 4 1/2 tsp. olive oil 1 small onion, sliced 1 large carrot, sliced 1 rib celery, with leaves, sliced 1 small bunch fresh thyme 2 bay leaves 2 quarts water 1/4 cup kosher salt 2 cups dry white wine 1 1/4 lb. salmon fillet from the meaty head section of the fish, (about 1 inch thick at its thickest part), skinned, bones pulled For the Vegetables: 4 medium ripe tomatoes, cut in wedges 2 fresh anaheim chile peppers, cored, seeded, and sliced thin 1/2 large red bell pepper, cored, seeded, and sliced thin 1 large cucumber, peeled, seeded, and sliced thin 4 scallions, white part only, minced 1 small shallot, sliced thin 1 medium bulb fennel, cored and sliced thin lengthwise 1 tablespoons kosher salt For the Dressing: 2 cloves garlic 12 anchovy fillets Juice of 1 lemon 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil For the Garnish: 12 to 15 fresh basil leaves Freshly ground black pepper 4 handfuls arugula or mesclun salad 2 eggs, covered with cold water, brought to a boil, covered with a lid, removed from the heat and left to stand for 8 min.; cooled under cold water, peeled, and cut into wedges


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