Salmon and Potato Salad
This is an elegant do-ahead choice for a potluck because it does not require any additional heating or cooking, and tastes better as it sits.
Serves 8
This is an elegant do-ahead choice for a potluck because it does not require any additional heating or cooking, and tastes better as it sits.
6 cups vegetable or chicken broth
2 whole bay leaves
Salt, to taste
1 pound wild salmon fillet
4 cooked, large Yukon gold or red potatoes, peeled and cut into ¼-inch dice
12 whole Cerignola (green) olives, pitted and chopped
2 tablespoons capers in salt, rinsed
1 cup fresh or frozen peas
8 tablespoons fresh lemon juice
12 tablespoons extra-virgin olive oil
4 tablespoons freshly minced parsley
4 hard-boiled eggs, halved lengthwise
1. Pour the broth into a saucepan, add the bay leaves and salt to taste. Bring to 180°F, add the salmon and poach until the salmon reaches an internal temperature of 110°F. Let the salmon cool in the liquid for 30 minutes, then carefully lift the fish out with a slotted spoon and place on a cutting board. Cut the salmon into bite-size pieces and set aside.
2. In a bowl, combine the potatoes, olives, capers and peas.
3. In another bowl, whisk the lemon juice and salt to taste until frothy. Whisk in the olive oil until a smooth emulsion is formed. Pour half the dressing over the potato mixture and combine well. Add the salmon and the remaining dressing, and gently toss. Add salt to taste.
4. Transfer to a platter, sprinkle the parsley evenly over the top and garnish with the egg halves.
Note: Poaching temperatures are so much lower than what we’re used to when we grill, roast or fry that the cooking process is wonderfully unhurried and elongated. The perfect poaching temperature (180°F), however, is not easy to achieve. Since poaching temperatures fall well short of the boiling point (212°F at sea level) or even the simmer (around 205°F), most of our home equipment is not geared to this method. So it helps to have a reliable thermometer to measure the temperature of your poaching liquid.
